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Butterscotch Pie
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Butterscotch Pie
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This classic Butterscotch Pie recipe comes from our vintage cookbook series. It has a smooth, creamy filling made from real butterscotch that never goes out of style.

Prep time
Bake/Cook time
Plan for

Refrigerate at least 2 hours

One 9-inch pie
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Butterscotch Pie
Light Brown Sugar
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Plan For

Refrigerate at least 2 hours

Yield :
One 9-inch pie


  • Graham 9-inch pie shell or standard pie shell
  • 5 pouches Redi-Measure or 1 1/4 cups Imperial Sugar Light Brown Sugar
  • 6 1/2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2 cups milk
  • 4 large egg yolks, beaten
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract

Whipped Creme / Crème Chantilly


  1. Preheat oven to 375°F.
  2. Best results are obtained by pre-baking graham pie shell. If a standard pie shell is used also pre-baking is necessary. Prepare as usual or follow manufactures direction.
  3. In a saucepan whisk together sugar, cornstarch and salt. Add milk and whisk mixture constantly to a full boil. When mixture bubbles and is thick remove from heat and pour 1/4 of mixture into egg yolks, whisk quickly. Pour yolk mixture back into saucepan and bring back to a full boil.
  4. Remove from heat and stir in butter and vanilla extract. Cover with plastic food wrap and let sit 5 minutes.
  5. Pour filling into pie shell and place in refrigerator and let cool completely, at least 2 hours.
  6. For whipped cream, use a cold bowl and whip together cream, sugar and vanilla until firm peaks form. Decorate pie with whipped cream.
  7. Wash orange if using and with a microplane or a grater, grate orange avoiding white bitter pith. Sprinkle orange zest onto whipped cream.
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