An Old-timey Custard Pie

You seldom or ever see this pie in diners or restaurants. It’s a real shame, particularly if you like the taste of butterscotch. The pie comes together easily with ingredients that you most likely have on-hand. Top either with meringue or whipped cream. The chilling period is crucial so you do need to plan ahead.


Butterscotch Pie

Butterscotch Pie

A simple, old fashioned pie with a delicious butterscotch custard filling that can be topped with meringue or whipped cream.
Prep Time 20 minutes
Chilling Time 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Servings 8

Ingredients
  

Crust

  • 1 Baked and cooled 9 inch pie shell.

Filling

  • 1 cup packed dark brown sugar
  • 1/3 cup flour
  • 2 cups milk
  • 3 large egg yolks
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 3 tbsp butter cut into pieces

Instructions
 

  • If topping with meringue, preheat oven to 350 degrees.
  • Combine brown sugar, flour, milk, egg yolks and salt in a medium sized, heavy saucepan.
  • Place saucepan over medium heat and cook, whisking continuously until mixture starts to boil.
  • Continue to cook, whisking rapidly for two minutes.
  • Remove from heat and whisk in butter and vanilla.
  • Pour filling into pie shell.

Using Meringue Topping

  • Top with meringue and place in the oven until meringue is browned to your satisfaction, 10 to 12 minutes.
  • Let pie cool completely on a rack, then place in refrigerator for 3 hours or overnight.

Using Whipped Cream Topping

  • Let pie cool completely on a rack, then place in refrigerator for 3 hours or overnight.
  • Top with whipped cream when ready to serve.
Keyword butterscotch, creamy, custard