Butterscotch Pie

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 1/2 cups brown sugar
  • 1/2 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 4 cups milk
  • 2 egg yolks, lightly beaten
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1 (9-inch) pre-baked pie shell
  • 1/4 cup butterscotch morsels, plus more for topping
  • Whipped cream, recipe follows
  • Whipped Cream:
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
Directions

In a large saucepan over medium heat, add sugar, flour, cornstarch and salt. Slowly add milk, constantly stirring until it thickens.

In a separate bowl temper 2 egg yolks by whisking in a small amount of hot mixture to bowl. Whisk in the eggs and add the butter and vanilla. Allow to cook for a few minutes.

Pour into a dish and refrigerate, allowing to cool. When ready, fill pie shell with butterscotch mixture.

Mix the butterscotch morsels into the whipped cream. Cover pie and garnish with more butterscotch morsels.

Whipped Cream:

Using a hand mixer, whip together the heavy cream and sugar until light and fluffy.


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    Followed this recipe to a T - everything EXACT and it never would thicken enough. It remained very runny. Wasted ingredients. Very disappointed as it was for my husband's birthday. I am an experienced cook and usually LOVE all Paula's recipes but this one just did not work. I think the ingredients need adjustment....more cornstarch perhaps but will not ever make this pie again. Wish I had read the reviews.
    Wow !!!!!!!!!!!!!! gotta read the recipe people, it is easy and quick. No butterscotch in the pie ..........lol............... Just in the whipped cream
    This came out nice. No one I knew had ever even heard of a butterscotch pie, but its now something I make every year (I've been making this 2 or 3 years now).  
    But leave out the morsels, its sweet enough as it is, and it would affect the texture of the creamy smooth pie.
    First thing that I say to the people that didn't get this Recipe, you probably should be baking frozen pies From the grocery store. I loved this pie. I am a novice baker and I had no trouble making This recipe. I changed A couple of things,I like to cut corners on sugar, I used Splenda brown sugar blend in place of the brown sugar for the filling and regular Splenda in the topping replacing the powdered sugar. I replaced 2 cups of the milk with 2 cups of coconut milk. The pie came out terrific it was very tasty and my family and friends loved it. I will make again and again.
    What's with the color? Paula's was that bright rusty, butterscotch
     color and mine turned out "tannish". Was disappointed to say the
     least. Custard filling does NOT call for butterscotch morsels. Where did you get that idea??? will NOT make this again.
     
    it is very tasty. Very simplie. low calories.
     
    I thought this pie was terrific. I followed the recipe exactly as it was written, and it turned out beautifully. Lots of compliments from my family! Looking forward to having it again!
    The filling was OK, but the topping didn't turn out at all.
    tateyest pie yet paula
    I've aways enjoyed Paula's recipes but this one is lacking flavor. The texture is off and really needed help. I added butter and an extra egg yolk but it still was flat. Finally added the butterscotch chips to the filling and that helped. Most cooked pie fillings state how low to cook (2 minutes but this one doesn't. Will not make this again.
    For those of you that aren't reading the recipe, you DO NOT put butterscotch morsels INTO THE PIE. They go into the whipped cream. The custard is the butterscotch in the pie. This pie probably needs a gas stove for the temperature changes. It was good, but I have an electric stove, so it took a whole lot longer to make.
    What an easy recipe to follow! The pie I made came out wonderfully. I followed the instructions and wow what a great looking and tasting pie. It was a hit. Thank you Paula
    Nice easy receipe. If you follow this instructions it makes a lovely pie. Remember to temper the eggs or they may cook when you add them to the hot mixture and not thicken up well. I also cheat sometimes and add a little extra cornstarch is I'm pressed for time to make sure that pie sets up firm. Also let your pie shell cool completey after you bake it. I leave the butterscotch chips out of the whip cream because the custard is plenty sweet for us. But a handful sprinkled on top for looks is great.
    Ms. Paula, PLEASE STEP UP AND CORRECT THIS RECIPE. No one can afford to waste expensive ingredients or time on a poorly constructed recipe. I have never seen a pre-cooked pie shell in a grocery store, so I bought a ready-made shell, baked it & let it cool. NOWHERE does it say when to put butterscotch morsels into the pie filling. I added them to the filling mixture at the same time as the butter and vanilla. The recipe does not specify the type of milk. I know to use WHOLE milk for custard pies. Bottom line, my pie was ok, but there are just too many specific instructions left out for a novice cook (or even an experienced one to get wrong. You have a responsibility to your viewers and all those who support you and your shows. I look forward to the corrected recipe.
    It tasted great but did not set. It was like pudding. What did I do wrong?
    Wow I just made it and put it into the pie crust. And I loved it. My grandma and I worked on it together and afterwords we licked the bowl. I'm thinking about making one for a work meeting. Thanks Paula. <3
    Wow was this good! Made it for Sunday dessert and everyone loved it. I followed recipe except I put 3 eggs yolks and 3 tablesoons of butter as I wanted a meringue top. It wasn't overly sweet and it set up fine. Will be making this again Thanks Paula?
    I FOLLOWED THE RECIPE TO THE POINT, AND IT TURNED OUT GREAT! I DO HAVE A GAS STOVE MAYBE THATS THE DIFFERENT. FRIST TIME I EVER MADE A Butterscotch pie. I LOVE PAULA!
    great pie,
     every thing taste better when cooked with southern love added to the recipe.
    This is a wonderfully delicious pie. This is just like my Grandmas recipe. Yummy!!!
    I must say I was concern when I saw the amount of flour and that the pudding would have an after taste of flour. Sure enough it did have an after taste of flour. 
    Paula, I was surprised that you would include so much flour in a butterscotch pie. 
    Oh well, there you are.....................
    I made this pie...as the recipe states...on an elec stove top with no problem! It thickened, and taste GREAT. The other comments need to pay closer attention to the name of the episode.....SOUTHERN SPIN.....ya see, in the south the #1 most important part of cooking is LOVE. And I just have to say....to the person who was embarrassed when she served the pie to her guest....the #2 most important part of cooking....taste it before you serve it....dummy! I'm just sayin.....................................
    This butterscotch pie recipe is just like the one my mother used to make. Is a wonderful recipe it takes me back to my childhood.
    I just watched this episode, and contrary to what other people have posted, the ingredient amounts in the recipe match exactly what Paula said on the show. However, I believe the amounts are off. I don't know much about making cream/custard pies, but I compared this recipe to some other reliable sources for butterscotch pie, and the other recipes all used less milk, less sugar, more egg yolks, more cornstarch, and NO flour. Also, for the pie filling to set up correctly, apparently it is very important to cool the filling to WARM before pouring it into the pie crust--NOT cold or hot (after pouring it in, of course, the pie is refrigerated till completely cool). I also agree with a previous reviewer that it is much more difficult to make this on an electric stove; in fact that's why I rarely try to make anything like this dish anymore that requires a quick change in heat and/or a steady, even temperature on the stovetop. My electric stove just won't cooperate that way.
    After reading the reviews, I used two heaping tablespoons of cornstarch and 3 egg yolks. It was super yummy and was just the right consistency. Also, I did not use any butterscotch chips in the whip cream.
    When I first started cooking, custard recipes (like this on) were the bane of my existence. I poured many of them down the sink! Recipes (and chefs) never tell you the problem: Most TV cooks, as well as most professional cooks, use gas ranges. Gas gets hot, fast. Electric burners just do not. This recipe uses fairly standard ratios of liquid to starch to egg, but if you use Medium heat with an electric range burner, it may never thicken. I start with Medium high, and watch the pot like a hawk. I don't walk away, or get distracted, and I stir fairly often. The flour and cornstarch are in correct proportions, especially since the recipe also features egg yolks. If you are afraid of that much heat, be prepared to wait a long time before it thickens.
    a recipe is the formula for success. this recipe is a failure.
     
     adjust the starch and flour as many have posted.
     i made the custard twice. no need to waste my money or your celebrity image with geeeestimates.
     
     
     
     
    I am a huge fan.I love Paula.I watch her shows at any chance I get.But,this recipe was horrible.I think the measurements were incorrect.I have made many things from Paula's cookbook that were great,except maybe one or two that were I'm sure my fault,but this was the worst.It was the consistency of almost water. I had to put it back on the stove and add more flour and cornstarch.It still didn't taste like butterscotch at all. I just wish somebody would fix the recipe and I agree with one of the others who did a review,it needs to be alot more clear on the times of cooking.Oh,and about the morsels,you add those to the whipping cream,not the pie itself,then you spread it on the finished and cooled pie.
    This pie was delicious. I served it to my Saturday night poker group and they all went crazy for it. One guy ate 3 pieces. I did take someones advice and added an extra tbsp of cornstarch. It set up perfectly. I did decide to make it richer and added an extra 2 tbsp of butter. I will definately make this again and again
    i WAS VERY EMBARRASSED WHEN I SERVED THIS PIE TO MY GUESTS AND IT FELL ALL OVER THE PLATE. I TRUSTED THIS COOKING GURU AND HAD WORRIED THE MIGHT BEFORE ABOUT THE THICKNESS OF THE CUSTARD. THE TASTE WAS GREAT, BUT CUSTARD WAS A DISASTER. THIS IS ONE OF THE FIRST ENTERTAINING DISASTERS I HAVE HAD AND THE FIRST TIME I HAVE USED MS. DEEN.
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    Thanksgiving Desserts: Pies and Beyond