Butterscoth Pie

Butterscotch Pie


  • 1/4 cup butter
  • 1 cup light brown sugar, firmly packed
  • 4 tablespoons flour
  • 2 cups whole milk
  • 3 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch salt
  • 1 (9 inch) pie crusts, prepared, baked and cooled
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar


1.Preheat oven to 350°.

2. In a medium-sized saucepan, stir brown sugar and butter until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat. Remove from heat.

3. Beat egg yolks in a separate small bowl.

4. In separate large bowl, mix flour with 1/2 of milk, until smooth. Carefully add beaten egg yolks and salt. Mix well. Blend remaining milk with this mixture.

5. Add flour mixture to saucepan with sugar/butter mixture and cook on medium-low heat until thickened (ranges from 30-45 minutes), stirring constantly.

6. Remove from heat and blend in vanilla extract. Stir constantly until well blended and slightly warm and then pour into a prepared (baked) 9″ pie crust. Allow to cool

7. In a separate bowl, whip the heavy cream and powdered sugar. Spread over pie and refrigerate. Top with hazelnuts and drizzle with caramel sauce, if desired.

Source: My mom, adapted from Food.com

2 Comments Add yours

  1. khaki says:

    well…thank you…..i look at this picture and i’m thinking…”.take it off ,take it all off”…translated…”.cut a piece, cut a big ol piece and lets see what it looks like underneath” …..drool…

    1. Lolly says:

      Hahaha. Oh I love you khaki!

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