Butterscotch Pie

Hello, friends! Earlier this week I attended my cooking club and the theme this month was “Family Favorites”. I took Cottage Pie and Butterscotch Pie. The Cottage Pie is a scrumptious meat and potatoes dish which I posted Tuesday. Butterscotch Pie is nothing less than a sweet dream on a plate!

Butterscotch Pie has been a favorite at our house for more years than I can remember. In just a minute I’ll tell you where I got the recipe from. It’s kind of cute, so stick around.

I already have a few pie plates in my cabinet, but none of them were ideal for pudding pies. I had been looking for a new one that was deep, but with a good slant to the sides so the crust would not sink down. I found this cute pumpkin one for 40% off at Joanne! It’s the exact size and depth I was looking for, and it’s orange! Love. So I came home pretty tickled with my find, and there’s just no better way to break in a new pie plate than with Butterscotch Pie!!

Butterscotch Pie 

4 Tbsp all-purpose flour 

1 cup brown sugar 

1/4 tsp salt

2 cups half and half, scalded 

3 egg yolks

4 Tbsp butter (do not substitute)

1 tsp vanilla extract 

(I doubled this recipe to fill two pies.)

While scalding the cream in a pot, combine flour, brown sugar, and 1/4 tsp salt in a saucepan. 

Gradually add the scalded half and half, and cook over medium heat. Stir constantly until the mixture thickens and boils. Cook an additional  2 minutes. And  keep stirring!

Gradually add the scalded half and half, and cook over medium heat. Stir constantly until the mixture thickens and boils. Cook an additional  2 minutes. And  keep stirring!

Remove from heat and stir occasionally, letting it cool for a few minutes. Add a small amount of filling mixture to the egg yolks (sorry I forgot to snap a photo of this step), blending well and slowly so you don’t end up with egg drop soup! Add the egg mixture back to the filling mixture. Cook for 3 more minutes, stirring constantly. Remove from heat. Add butter and vanilla, and cool. 

Pour the filling into a prepared crust. Just look at that! 

Top with whipped cream or Cool Whip, or make a meringue with your leftover egg whites. I love a good meringue, but I prefer this pie with fresh whipped cream! 

I did not get a picture after slicing the pie at cooking club, but below is one from another occasion. Some of my daughter’s chorus friends came for a meal last year and I served this pie with music note cookies.

I won’t lie. This pie is not a quick one to throw together. There is a lot of standing, stirring, and waiting. But every bite is worth every minute spent making it!

Oh, and the recipe came from Aunt Bee’s Mayberry Cookbook! I would add a photo of the cookbook, but it’s so old that the front cover is no longer there!