Delightful Butterscotch Cream Pie Recipe


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A delicious, creamy pie sweetened with dark brown sugar

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Serving Size / Yield

8 servings


  • 1/2 C. sugar
  • 1/3 C. hot water
  • 2 C. milk
  • 1/4 C. butter
  • 6 Tbs. all-purpose flour
  • 3/4 C. dark brown sugar, firmly packed
  • 1/2 tsp. salt
  • 2 eggs
  • 1 baked pastry pie shell, 9-in.
  • 1 C. heavy cream, whipped and sweetened with about
  • 1 Tbs. sugar

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Place granulated sugar in a heavy skillet. Cook over low heat without stirring until sugar melts and becomes golden brown. Remove from heat. Slowly add the 1/3 C. hot water. Cook without stirring until sugar is dissolved. Add milk; heat to the boiling point, but do not boil. In the top of a double boiler over boiling water, melt 1/4 C. butter; remove from heat. Add the flour, brown sugar, and salt. Beat in eggs and the milk mixture. Return to heat and continue cooking over boiling water, stirring constantly, until thickened. Cover and cook for an additional 10 minutes, stirring occasionally. Cool to room temperature; pour into baked pastry. Top with sweetened whipped cream.

Source: Southern Cuisine

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