Best 5 Grandmas Butterscotch Pie Recipes

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If you're in the mood for a sweet and decadent treat, look no further than Grandma's Butterscotch Pie. This classic dessert is sure to satisfy your cravings with its creamy, rich filling and buttery, flaky crust. With its combination of simple ingredients and easy-to-follow instructions, this pie is a great option for both experienced bakers and those just starting out in the kitchen. Once you've tasted this pie, you'll understand why it's been a family favorite for generations.

Let's cook with our recipes!

BUTTERSCOTCH PIE



Butterscotch Pie image

This pie's filling is like creamy pudding and is crowned with golden peaks of meringue. -Cary Letsche, Brandenton, Florida

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust pie
6 tablespoons butter
6 tablespoons all-purpose flour
1-1/2 cup packed brown sugar
2 cups whole milk
1/4 teaspoon salt
3 large egg yolks, room temperature, beaten
1 teaspoon vanilla extract
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, melt butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 487 calories, Fat 20g fat (10g saturated fat), Cholesterol 116mg cholesterol, Sodium 330mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 0 fiber), Protein 6g protein.

JOLEAN'S BUTTERSCOTCH PIE, PENNSYLVANIA DUTCH STYLE



Jolean's Butterscotch Pie, Pennsylvania Dutch Style image

This is a personal, absolute favorite of mine!!! Mom never would tell us where she got this recipe (which always made Dad raise one eyebrow...LOL!) And she never gave us girls the recipe while she was here --- it was something truly special to her as well, although I don't know exactly why. I found the old, yellowed, hand-written recipe hidden deep in her personal recipe box after she passed away... The taste and the texture of this pie is incredible, and I've never been able to match it -- I've tried for 6 or 7 years to find a "quick" fix for this. But nope...Nothing doing. Gotta have this exact recipe!!! Once you have this, you'll never fully enjoy any other butterscotch pie!!! (I sound pretty serious, don't I?) LOL! No, seriously, the recipe looks a whole lot more complicated than it really is -- super simple, just home-made! YUM!

Provided by Stacky5

Categories     Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1/4 cup real butter
1 cup light brown sugar, firmly packed
4 tablespoons flour (fresh)
2 cups whole milk
3 large egg yolks, separate eggs (reserve whites for meringue topping)
1/2 teaspoon pure vanilla extract
1 pinch salt
1 (9 inch) pie crusts, prepared (baked and cooled)
3 large egg whites (reserved from pie filling recipe)
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar

Steps:

  • Preheat oven to 350°.
  • Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat, and then remove from fire.
  • Beat egg yolks.
  • In separate large bowl, mix flour with 1/2 of milk, until smooth. Then add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture.
  • Add flour mixture to saucepan with sugar/butter mixture and cook on low/medium heat until thickened (anywhere from 30-45 minutes), stirring CONSTANTLY.
  • Remove from heat and blend in vanilla extract. Stir CONSTANTLY until well blended and slightly warm and then pour into a prepared (baked) 9" pie crust.
  • Top pie with meringue (recipe to follow).
  • After meringue is spread on top, Bake at 350° for 12 to 15 minutes, or until meringue is golden. Cool for 10-15 minutes.
  • MERINGUE: 3 egg whites (reserved from pie filling recipe), 1/2 teaspoons vanilla, 1/4 teaspoons cream of tartar, 6 tablespoons granulated sugar.
  • With a mixer, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
  • Spread meringue over slightly warm filling, sealing to edge of crust. (Then bake and cool as directed above.).

Nutrition Facts : Calories 514.4, Fat 22.6, SaturatedFat 9.7, Cholesterol 120.7, Sodium 326.3, Carbohydrate 70.7, Fiber 1.2, Sugar 52.6, Protein 8.2

GRANDMA'S BUTTERSCOTCH PIE



Grandma's Butterscotch Pie image

This is one of my favorite holiday pies. Serve with whipped cream. Yum!

Provided by dschecht

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 8

1 cup packed light brown sugar
4 tablespoons cornstarch
½ teaspoon salt
2 cups milk
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked

Steps:

  • In top of double boiler, combine brown sugar, cornstarch, salt and milk. Cook, stirring constantly, until mixture starts to thicken, about 20 minutes.
  • Whisk in egg yolks; continue to cook and stir until filling is thickened.
  • While pudding mixture is cooking, preheat the oven to 400 degrees F (200 degrees C).
  • Remove filling from heat, and stir in butter and vanilla.
  • Pour filling into prepared pie crust. Bake in preheated oven until top begins to brown, about 5 minutes.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 41.5 g, Cholesterol 59.9 mg, Fat 8.9 g, Fiber 0.2 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 292.6 mg, Sugar 30.3 g

MUM-MUM'S BUTTERSCOTCH PIE



Mum-Mum's Butterscotch Pie image

This recipe is based on my grandma's butterscotch pie. I loved this pie so much I requested it instead of cake on my birthday! I've come up with this recipe using her handwritten ingredient list, various recipes and tips from the Internet, and trial and error.

Provided by kuppykake

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 6h5m

Yield 8

Number Of Ingredients 10

2 cups whole milk
¾ cup light brown sugar
3 tablespoons cornstarch
3 egg yolks, lightly beaten
¼ cup salted butter
1 teaspoon vanilla extract
1 (9 inch) baked pie crust
3 egg whites
¼ teaspoon cream of tartar
½ cup white sugar

Steps:

  • Combine milk, brown sugar, and cornstarch in a medium saucepan over medium heat. Cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 10 minutes.
  • Remove about 1/2 cup of the filling mixture and slowly whisk into beaten egg yolks to temper them. Pour mixture back into the pan and bring to a boil. Reduce heat and continue cooking, whisking constantly, until thickened to a pudding-like consistency, about 10 minutes. Remove from heat; stir in butter and vanilla extract until well mixed.
  • Cover filling and allow to cool completely, stirring occasionally. Place in an ice bath to speed up the cooling, if desired. Pour mixture into pie crust and set aside.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat egg whites and cream of tartar together in the bowl of a stand mixer, or using an electric mixer, until soft peaks start to form. Add sugar gradually, continuing to beat until peaks turn stiff and meringue is glossy.
  • Cover the pie filling with peaks of meringue, making sure to cover all the filling to the edges of the crust.
  • Bake in the preheated oven until meringue peaks are browned, 10 to 15 minutes. Let cool to room temperature on a wire rack, about 1 hour. Transfer to the fridge to cool completely, about 4 hours.

Nutrition Facts : Calories 371.8 calories, Carbohydrate 49.4 g, Cholesterol 98.2 mg, Fat 17.2 g, Fiber 0.4 g, Protein 5.8 g, SaturatedFat 7.3 g, Sodium 217.1 mg, Sugar 35.5 g

GRANDMA'S BUTTERSCOTCH PIE



Grandma's Butterscotch Pie image

Butterscotch is one of those old-fashioned pies that will transport you back to grandma's kitchen. After one bite of this pie, you might find yourself eating it straight from the pie plate. The pie is rich, sweet, and silky. It has a texture similar to a thick custard. Just heavenly.

Provided by Melissa Snow @riley123

Categories     Pies

Number Of Ingredients 9

1 1/2 cup(s) brown sugar
4 tablespoon(s) corn starch
3 tablespoon(s) all-purpose flour
1 cup(s) evaporated milk
1 cup(s) skim milk
3 - egg yolks, beaten
2 tablespoon(s) butter
1 teaspoon(s) vanilla
1 - 9-inch pie crust, baked

Steps:

  • In a double boiler, whisk together sugar, corn starch, and flour.
  • Add just enough milk to make a paste.
  • Stir in beaten egg yolks.
  • Stir in the remainder of the milk.
  • Cook slowly; stirring constantly when thick. Remove from heat.
  • Add butter and vanilla.
  • Pour the filling into the baked pie shell and refrigerate.

Tips:

  • Make sure your butter is unsalted. Salted butter will make your pie too salty.
  • Use a large bowl and a hand mixer (or a stand mixer fitted with the paddle attachment) to cream together the butter and sugar. This will help to incorporate air into the mixture, resulting in a light and fluffy pie.
  • Add the eggs one at a time, and beat until well combined after each addition.
  • Stir in the flour and salt until just combined. Do not overmix, as this will result in a tough pie crust.
  • Pour the pie filling into the prepared pie crust and bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
  • Let the pie cool completely before serving. This will help the filling to set and the flavors to develop.

Conclusion:

Grandma's Butterscotch Pie is a classic dessert that is sure to please everyone at your table. With its creamy, rich filling and flaky, buttery crust, this pie is perfect for any occasion. Whether you're serving it for a special dinner or a casual get-together, this pie is sure to be a hit.

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