Butterscotch Pie – a delicious recipe with light brown sugar, butter, cream, milk, flour, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["In a double boiler, melt the butter and add in the light brown sugar and 4 tbsp of half & half.", "Cook this mixture until sugar is melted down (the longer you cook, the stronger the taste). I generally cook/stir till it gets a thick and darker.", "In a seperate bowl, mix the eggs and milk together until well blended. Slowly add the flour so that there's no ""clumps"" forming.", "Add the milk/flour/egg mixture slowly into your brown sugar mixture, constantly stirring.", "Cook and continuously stir until thick to your liking (approximately 10 to 15 minutes). Do not undercook or overcook (result to either a runny filling or a thick dense filling which is just as bad!)", "Pour into pre-baked pie shell and let cool.", "I gently cover my pie's filling with seran wrap so that no ""skin"" forms on the pie filling and let it cool down at room temperature before putting it in the refrigerator (prevents condensation from forming between the filling and the cover). You can serve with homemade whipped cream, cool whip or you can even do a meringue with the egg whites from the egg yolks used in this recipe (I prefer whip, the reason why I don't have a meringue section to my recipe)."]
547
kcal
Calories
22
g
Fat
77
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup light brown sugar (packed), 3 tablespoons butter, 4 tablespoons half-and-half cream (or milk), 1 1/2 cups milk, and more.
Yes, Butterscotch Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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