Total TimePrep: 30 min. Bake: 15 min. + chilling
FUDGE! *Notice in the ingredients it says *PRE BAKED* crust. Key word is prebaked ??. My daughter and i didn’t catch that and so the meringue was done before the crust. Let our mistake be a ?? warning.
This was pretty good, but the second time I made it I used dark brown sugar, and I substituted 5 TBSP corn starch instead of using flour. I also used half 'n half instead of milk. In some of my cream pies I use 1/2 whipping cream (from a carton, not redi whip or something like that) and 1/2 half 'n half mixed together and then added to the recipe. We love butterscotch anything around here. Penuche is one of our favorite holiday treats! The only time I make homemade pie crust now that I'm getting older is for holiday baking. I'm just too lazy to do it all the time. Too much rolling pin action!
Have been making this pie now for several years. It’s a must have for Holiday meals at our home. As a volunteer field editor I enjoy testing out new recipes. This one is bookmarked because I make it so often!
I followed this recipe to the letter, and it came out perfectly the first time, and everytime afterward! Best butterscotch I've ever had! Thanks!
I am not an avid baker; but I a made this for my brother who loves butterscotch pie; he said it was the best he has ever had. He typically always had it made with butterscotch pudding and cool-whip; I decided to give this a try! Also, if you don't have a handy dandy kitchen aid mixer; you can make this with a hand whisk; just make sure to use a glass or stainless steel bowl and give yourself 15-20 minutes in beating time. Bring some muscle endurance ;0)
Wonderful Pie! But it took quite a while to thicken. Has anyone made this using the microwave? Also, although this is very sweet, I whipped marshmallow cream in the meringue before cooking it. It certainly satisfied our sweet tooth! My husband and I ate the whole pie in less than 24 hours!
I used dark brown sugar and cashew milk and turned out delicious!!!
A lady at work made this and i loved it so i got the recipe from her, which is this one. The first time my mom and i made this, it tasted too floury. I asked the lady at work and she said she used Eagle Brand milk instead of whole or 2%. So we made it again, and it tasted wonderful....but you could easily use it for caulking, it was so thick. Does anyone know what we screwed up on again? At least the taste was better the 2nd time, it would just seal your mouth shut.
I know what missy40 did wrong she didn't cook the butter and flour mix (rue) long enough that is the key part of this recipe
Excellent! Made exactly as written. This is my 4th time making this recipe as it is always a favorite. Turns out perfect every time! Not sure what Missy did in her 2012 post ... Maybe to much flour? Lol. Great. Recipe