Mother's Butterscotch Pie

Mother's Butterscotch Pie

From the Kitchen Of
Butterscotch Pie, a vintage handwritten recipe

Mother's Butterscotch Pie


3 tablespoons flour (scant)
3/4 cup brown sugar, dark
1 cup milk
2 egg yolks
Pinch salt
1 tablespoon butter

Use whites for meringue


Butterscotch Pie


2 cups milk
1 cup brown sugar
2 tablespoons cornstarch
3 tablespoons butter
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla

Pastry crust - marshmallows


Scald milk in double boiler, mix sugar and cornstarch - add to milk. Stir until thick, cover and cook 15 minutes. Add butter and salt and pour over slightly beaten egg yolks. Return to the double boiler - stir and cook one minute - remove from fire and cool. When ready to serve, add the vanilla and pour into baked pie shell. 

Cut marshmallows in pieces and put in a warm place until they are soft. Beat egg whites until stiff, beat in marshmallows and spread over pie. 

Serve as is or bake until delicately brown. 


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