Butterscotch Pie
- Preparing Time: 30 minutes
- Total Time: 3 hours
- Served Person: 8
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1 cup water
- 1/3 cup butter softened
- 1/4 cup corn starch
- 1 2/3 cups milk
- 3 egg yolks blended
- 1/2 tablespoon vanilla
- 8 inch pie crust
- Carbohydrate 75.1663709675591 g
- Cholesterol 103.002916695959 mg
- Fat 17.6415416104775 g
- Fiber 0.545376283138667 g
- Protein 5.16536107215364 g
- Saturated Fat 8.84404893636552 g
- Serving Size 1 1 Serving (183g)
- Sodium 2497.91668168245 mg
- Sugar 74.6209946844205 g
- Trans Fat 1.32195812571919 g
- Calories 474 calories
As a busy working mom, I'm always looking for dessert recipes that are easy to make and impressive to serve. This butterscotch pie fits the bill perfectly. It's a classic recipe that's been passed down through my family for generations. The combination of the sweet and creamy filling with the crisp graham cracker crust is simply irresistible.
But don't just take my word for it. This pie has been a hit at every party and gathering I've ever brought it to. Friends and family alike rave about its delicious flavor. And the best part is, it's so easy to make. The hardest part is waiting for it to chill in the refrigerator! So if you're looking for a dessert that will impress your guests and satisfy your sweet tooth, give this butterscotch pie a try. You won't be disappointed.
Step-by-step
-
- Mix first three ingredients (brown sugar, corn starch, and salt) in saucepan.
- Stir in milk and water.
- Mix well.
- Add butter.
- Cook on medium heat.
- Stir constantly until thick and bubbly (about 10 minutes by hand).
- Boil one minute.
- Remove from heat.
- Gradually add egg yolks *slowly pour and quickly blend the egg yolks into the pudding or they could boil and cook*.
- Blend and boil for one minute, pudding will thicken quickly.
- Remove from heat.
- Blend in vanilla.
- Pour into pie shell (preferably graham cracker pie crust).
- Refrigerate until solid.
- Serve chilled.
