How to Make Butterscotch Pie Recipes

When you learn how to make butterscotch pie recipes, you will find them very similar to making caramel pies. Caramel pies can be made with either white sugar or brown sugar and with a little butter or without. The caramel comes from the heating of any type of sugars. Butterscotch pies are made with brown sugar and usually a little more butter than the caramel pies. 

How to Make Butterscotch Pie RecipesHow to Make Butterscotch Pie Recipes

Actually I think the biggest difference comes only in the name “butterscotch vs caramel”.  These two names have both been popularized by candy making companies. The “scotch” in butterscotch is traced to the Scotch people where as “caramel” is more American and refers more to the color achieved. Much of my research refers mostly to “butterscotch” as in chewy candy and not as in the flavor. I would describe “butterscotch” as rich and buttery no matter what type of recipe is made.

NOTE: When making hard butterscotch candy, I get a delicious rich buttery flavor using white sugar.


As I said butterscotch is a combination of brown sugar and butter, along with other ingredients. As you learn how to make butterscotch pie recipes you will find the brown sugar adds to the “richness” in the flavor. The recipe might call for light brown or dark brown sugar. If a recipe calls for simply “brown” sugar, it is ALWAYS “light” brown sugar (Not dark brown). Also a note to remember is when measuring brown sugar, it is ALWAYS (In all types of recipes) firmly packed down into the measuring cup. This is done to achieve the desired sweetness and it can be done by pressing with the back of your spoon. 


As you are learning how to make butterscotch pie recipes some might use other ingredients.  Butterscotch morsels or chips are occasionally used to replace the brown sugar. Although butterscotch morsels are good, I do not like the flavor as well as the flavor achieved from brown sugar and butter. There is also butterscotch flavoring which sometimes is used and I do not care much for it either. This is my own opinion so if you have a recipe, try it and see which you prefer.


When you learn how to make butterscotch pie recipes you will find them with various crusts like other pies. Often you can switch these around to suit your own taste buds. No doubt you will come across recipes for meringue topping, baked plain, topped with whipped cream before serving or other toppings like nuts or crumbs. 

BROWN SUGAR PIE RECIPE

Learn how to make butterscotch pie recipes called simply brown sugar pie.

  • ½ Cup butter
  • 2 Cups brown sugar
  • 3 Eggs
  • 1 Teaspoon vanilla
  • 1 Unbaked pie shell (9 inch)

Preheat oven to 350F degrees.

Beat butter, sugar, eggs and vanilla in a large mixing bowl on medium speed until blended.

Pour mixture into pastry shell; bake 45 minutes.

Cool completely on wire rack.


HOW TO MAKE BUTTERSCOTCH PIE RECIPE

Learn how to make butterscotch pie recipes with the crust and topped with whipped cream.

Pastry

  • ¾ Cup sifted flour
  • ¼ Teaspoon salt
  • ¼ Cup solid shortening
  • 2 Tablespoons water

Filling

  • ¼ Cup cornstarch
  • 1 Cup brown sugar
  • ¼ Teaspoon salt
  • 2 Cups scalded milk
  • 3 Egg yolks beaten
  • 3 Tablespoons butter
  • 1 Teaspoon vanilla
  • Whipped cream OPTIONAL


Preheat oven to 425F degrees; lightly grease 9 inch pie pan.

TO MAKE PASTRY SHELL combine ingredients and mix until well blended.

Roll out a little larger than pie pan; fit into pie pan, trim and crimp edges.

Bake about 15 minutes until set; make filling.

TO MAKE FILLING combine cornstarch, sugar and salt in top of double boiler; gradually stir in milk.

Cook and stir mixture over hot water until thick; stir a small amount into yolks.

Immediately return to hot mixture; cook and stir for 3 to 5 minutes.

Stir butter and vanilla into hot mixture; cool for 10 minutes; pour into baked pie shell.

To serve top with dollop of whipped cream if desired.


PEACHY SCOTCH PIE RECIPE

Learn how to make butterscotch pie recipes with peaches.

Pastry

  • 2 Cups flour
  • 1 Teaspoon salt
  • 2/3 Cup solid shortening
  • 1/3 Cup boiling water

Filling

  • 2/3 Cup brown sugar
  • ¼ Cup butter
  • 3 Tablespoons flour
  • 1 Tablespoon lemon juice
  • ½ Teaspoon salt
  • ¼ Teaspoon almond extract
  • 2 ½ Cups peach slices drained (1 lb 13 oz can)


Preheat oven to 425F degrees.

TO MAKE PASTRY Sift together flour and salt; set aside.

Combine shortening and boiling water in mixing bowl; beat until thick and creamy.

Stir dry ingredients in all at once; stir until dough forms.

Divide dough in 2 parts one slightly larger than the other.

Roll larger part to fit loosely into pie pan; prepare filling.

TO MAKE FILLING combine in saucepan the brown sugar, butter, flour, lemon juice, salt and almond.

Bring mixture to a boil and boil 1 minute; stir in peach slices.

Turn mixture into prepared pie shell; roll out remaining dough; cut into ½ inch wide strips.

Lay strips crisscross over pie to make lattice top.

Trim pastry and crimp edges; bake 10-12 minutes at 425F degrees.

LOWER TEMPERATURE TO 375F degrees; continue baking 45 to 50 minutes until golden brown.


BUTTERSCOTCH CREAM PIE RECIPE

Learn how to make butterscotch pie recipes with butterscotch morsels.

  • 1 Package (6 ounces) butterscotch flavored morsels
  • 1 Package (3 ¾ ounces) instant vanilla flavored pudding mix
  • 1 Cup sour cream
  • 1 Cup milk
  • 1 Prepared graham cracker crust
  • 1 Cup heavy cream
  • 1 Tablespoon powdered sugar

Melt morsels in top of double boiler over hot water (Not boiling) stirring until smooth; remove from heat.

In a small bowl combine pudding mix, sour cream and milk; beat well.

Beat melted morsels into sour cream mixture; pour into graham cracker crust.

Chill pie for 1 hour; whip cream and sugar until stiff peaks form.

Spread whipped cream in swirls over the pie; chill until serving time.


SAUCY BUTTERSCOTCH ICE CREAM PIE RECIPE

Learn how to make ice cream pie with butterscotch sauce.

  • 1 Cup graham cracker crumbs
  • ½ Cup finely chopped walnuts
  • ¼ Cup melted butter

Filling

  • 1 Pint coffee ice cream softened
  • 1 Pint vanilla ice cream softened

Butterscotch Sauce

  • 3 Tablespoons butter
  • 1 Cup brown sugar
  • ½ Cup half and half
  • 1 Cup toasted chopped walnuts
  • 1 Teaspoon vanilla

TO MAKE CRUST PREHEAT oven to 375F degrees; butter 9 inch pie plate.

Combine crumbs, ½ cup walnuts and butter; mix well and press into prepared pie plate.

Bake 8 to 10 minutes; cool.

FOR FILLING spoon coffee ice cream into cooled shell; spread evenly and freeze until almost firm.

Spread vanilla ice cream over the coffee layer spreading evenly; freeze until firm.

TO SERVE top with warm butterscotch sauce.

TO MAKE SAUCE melt butter in a heavy saucepan over low heat; add sugar cooking and stirring for 5-8 minutes.

Remove from heat; gradually stir in half and half.

Return mixture to the heat and cook another minute; remove from heat and stir in nuts and vanilla.


PECAN DATE BUTTERSCOTCH PIE RECIPE

Learn how to make butterscotch pie recipes with pecans and dates.

  • ¾ Cup brown sugar
  • ¼ Teaspoon salt
  • 3 Tablespoons flour
  • 3 Tablespoons cornstarch
  • 2 Cups hot milk
  • 2 Eggs separated
  • 3 Tablespoons butter
  • 1 Cup coarsely chopped dates
  • 1 Teaspoon vanilla
  • ½ Cup pecan halves
  • 1 Baked pie shell (9 inch)


Combine in a saucepan and mix brown sugar, salt, flour and cornstarch.

Moisten dry mixture with a small amount of cold milk; stir slowly into hot milk.

Cook mixture until thickened stirring frequently.

Whisk BEATEN egg yolks into hot mixture; cook 1 minute longer and remove from heat.

Add butter, dates and vanilla to mixture; cool to warm.

Beat egg whites until stiff; fold into pie filling.

Pour mixture into baked pie shell; arrange pecan halves on top and refrigerate.


BUTTERSCOTCH MERINGUE PIE RECIPE

Learn how to make butterscotch pie recipes with meringue made with canned milk.

Pastry

  • 1 ½ Cups sifted flour
  • ¼ Teaspoon salt
  • ½ Cup solid shortening
  • 2-3 Tablespoons ice water

Filling

  • 1 Cup brown sugar
  • ½ Cup flour
  • ¼ Teaspoon salt
  • 1 Can (13 ounces) evaporated milk
  • 4 Egg yolks (Room temperature)
  • ¼ Cup butter cut in bits
  • 1 Teaspoon vanilla

Meringue

  • 4 Egg whites (Room temperature)
  • ¼ Teaspoon salt
  • ¼ Teaspoon cream of tartar
  • ½ Cup sugar


TO MAKE PASTRY combine flour and salt in large bowl; cut in shortening until crumbly.

Sprinkle in ice water combining with a fork until dough forms.

Gather dough up into a ball; flatten dough between 2 sheets of wax paper and refrigerate 1 hour.

PREHEAT OVEN TO 425F degrees.

Roll out dough and fit into 9 inch pie pan; trim and crimp edges.

With a fork prick all over bottom of crust; bake 12 minutes until golden brown and cool on rack.

REDUCE OVEN TEMPERATURE TO 350F degrees.

TO MAKE FILLING combine brown sugar, flour and salt in a bowl.

Add enough water to the can of milk to make 2 cups.

In another bowl beat egg yolks; whisk in ½ cup of the diluted milk.

Beat yolk mixture into the dry ingredients until thoroughly blended; whisk in remaining diluted milk.

Transfer mixture to the top of a double boiler.

Cook and stir mixture over simmering water for 10 to 15 minutes until very thick.

Remove from the heat and stir in butter and vanilla.

Cover with round of wax paper placed directly on surface; cool for 15 minutes.

TO MAKE MERINGUE beat egg whites, salt and cream of tartar until soft peaks form.

Gradually add sugar by tablespoonful beating until stiff peaks form.

Dump filling in baked pie shell; spread meringue over the top of filling.

Bake in center of oven for 12 to 15 minutes until golden brown.

Cool to room temperature and then chill at least 3 hours before cutting.

To cut dip knife in very hot water before each cut; serves 8 to 10.


APPLESCOTCH CRISP DEEP DISH PIE RECIPE

Learn how to make butterscotch pie recipes with apples.

  • 4 Cups peeled sliced apples
  • 1 Tablespoon flour
  • ½ Cup water
  • ½ Cup brown sugar
  • ¼ cup milk
  • 1 Unbaked deep dish pie shell (10 inches)

Topping

  • 1 Small package (4 ounces) butterscotch pudding dry mix (NOT INSTANT)
  • 2/3 Cup flour
  • ½ Cup quick cook oatmeal
  • ½ Cup chopped nuts
  • ¼ Cup brown sugar
  • ½ Teaspoon salt
  • 1 Teaspoon cinnamon
  • ½ Cup melted butter

Preheat oven to 375F degrees.

TO MAKE FILLING combine apples, 1 tablespoon flour, water, ½ cup brown sugar and milk.

Combine and mix well; pour into unbaked pie shell.

TO MAKE TOPPING combine in a medium bowl; mix until crumbly and sprinkle over apple mixture.

Bake 45 to 50 minutes until apples are tender and topping is golden brown.


FAVORITE BUTTERSCOTCH PIE RECIPE

Favorite Butterscotch Pie RecipeFavorite Butterscotch Pie Recipe

Learn how to make butterscotch pie recipes with my favorite recipe.

  • 4 Tablespoons butter
  • 1 Cup brown sugar
  • 4 Tablespoons cornstarch
  • 2 Beaten egg yolks
  • ½ Cup cold milk
  • 2 Cups scalded milk
  • 1 Tablespoon vanilla
  • 1 Baked deep dish pie shell

Meringue

  • 5 Egg whites (Room temperature)
  • ½ Teaspoon cream of tartar
  • ¼ Teaspoon salt
  • ¼ Cup sugar

Melt butter in a large heavy saucepan over low heat.

Add brown sugar and let it set until sugar dissolves; stir in scalded milk.

Combine egg yolks, cornstarch and cold milk; mix to a smooth paste.

Gradually add yolk mixture into saucepan stirring constantly.

Cook over medium to low heat stirring constantly until thickened.

Remove from heat; stir in butter and vanilla. (Let set)

PREHEAT OVEN TO 350F degrees.

TO PREPARE MERINGUE combine whites, cream of tartar and salt in a large mixing bowl.

Beat mixture to foamy; gradually add sugar by tablespoonfuls beating to stiff peaks.

Pour butterscotch filling into baked pie shell; spread meringue over the top.

Bake until meringue is golden brown; set on rack to cool.

Refrigerate overnight; cut with a sharp thin knife dipped in very hot water and dried before each cut.

Serves 8.

Favorite Butterscotch Whole Pie RecipeFavorite Butterscotch Whole Pie Recipe
› Butterscotch

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