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There’s something about pie, especially pies like this Old Fashioned Butterscotch Pie that I just love, I simply cannot help it. They are so incrediblydelicious and a little nostalgic because they remind of the pies my grandmother used to make. Don’t let it’s simple ingredients fool you! This one is cool and creamy with a smooth butterscotch filling that is perfect for any occasion, but my husband loves it and since his birthday is this weekend I thought it was the perfect time to share it with you. I serve it with our favoritehomemade sweetened whipped creamfor an irresistible treat. Believe me I know, as I’ve been trying to keep a slice from our Easter pie safe until I could snap a few photos to share with you. I feel sorry for my family, it’s such a huge tease to have those last two slices staring them in the face every time they open the fridge. It’s been a little like fending off the wolves -don’t you dare, that’s my pie! Now that I amfinally finished with the photography,I have a feeling these last couple slices of Old Fashioned Butterscotch Pie arenot going to be around for much longer.Not that it’s a huge deal, I have a feeling I’ll be making more piethis weekend, a birthday pie. What’s your favorite kind of pie? Do you prefer pudding pies? Cream pies? Fruit Pies? And let’s talk crust? Do you love a flaky pastry crust or a cookie crust? Graham Cracker? Oreo? Shortbread? Let’s talk pie!!!
Old Fashioned Butterscotch Pudding Pie
Author: Jasey's Crazy Daisy ~ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. View complete copyright policy for more details.
Ingredients
- 9-inchpie pastrybaked and cooled
- 2small3.5 oz boxes of cook and serve butterscotch pudding
- 212 oz cans of evaporated milk **
Instructions
In a medium saucepan whisk together pudding and evaporated milk. Continue to whisk constantly over medium heat until mixture comes to a full boil.Take off heat and let cool for about five minutes, stirring occasionally to keep a film from forming. Pour into prepared crust. Cover with plastic wrap, letting it touch the surface of the pudding to keep a film from forming over the top. Chill for three or four hours or until set.
Just before serving, make homemade sweetened whipped cream.
Slice pie and top with whipped cream. Enjoy!
Recipe Notes
You could substitute your favorite graham cracker or cookie crust for the pastry crust if you prefer.
** This recipe was updated on 10/23/2014. It used to read, 2 3/4 cups of evaporated milk, just shy of 2 (12 oz) cans, but I have since tested the recipe using the entire 2 cans because I didn't like wasting the extra milk and sometimes I didn't know what else to do with it. The pies still turn out fabulous, thick and creamy, using the entire 2 cans so I have updated the recipe accordingly.
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All text, content, and original photography are owned and copyrighted tojaseyscrazydaisy.com, but sharing anything you love from this site is always welcome! Please feel free to share using the following guidelines:
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Reader Interactions
Comments
Emily saysHi! I just came across your blog- talk about perfect timing!! 🙂 This Butterscotch Pie looks AMAZING!!!! I will be coming back to visit your blog frequently 😉
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- Jasey says
Emily, welcome! I look forward to seeing you around JCD more often! 🙂
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- Sofia says
I tried not to drool on that perfection. I will crave for butterscotch pie because of you! hahaha 😀
- Jasey says
Sofia, haha, that’s the good thing about the blogosphere, nobody knows when you are wiping the drool off of your keyboard 🙂 Enjoy your day!
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Good job on this, jumps right off the screen! Sharing on G+ right now 🙂
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- Jasey says
Thanks, Lori! I was nervous about the photos, but they did turn out ok, even if I was fending off the wolves ;). Thanks for the love!
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How have I never heard of Butterscotch Pie? That sounds incredible!
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- Jasey says
Claire, I’m not sure, but I’m happy to introduce you 🙂 Thanks for being a part of JCD!
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- Kecia says
I love butterscotch! I love pie! Yummy! Butterscotch pie!
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- Jasey says
Kecia, yes, butterscotch pie! 🙂 Thanks for stopping by!
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Yes…to all of the questions…fruit, creamy, pudding pies and flaky crusts! This looks delish and I am sure if you make one for your husband’s birthday, he will be a VERY happy man!
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- Jasey says
Betsy, it seems that we think alike. I never met a pie that I didn’t like – although I have to say that apple is my least favorite. I’d totally still eat a slice if it was sitting in front of me though… with vanilla ice cream…yummmmmm! Sounds like I’d have a hard time with it doesn’t it ;)! Happy day to you!
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- Christine says
Well this certainly looks easy. I’m a huge butterscotch fan…I’d probably use a chocolate crust;) Yum. I think I should make this this summer when I can get butterscotch pudding!
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- Jasey says
Totally, and don’t forget to let me know how it goes :)!
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- Ginnie says
This pie looks so yummy, and I love the short ingredient list! Can’t wait to try it:)
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- Jasey says
Ginnie, I can’t wait to hear how much you love it :)!
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- The Food Hunter says
simple and delicious!
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- Jasey says
Yep, that’s how I roll!
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- DesignedByBH says
I love butterscotch so this looks amazing!!!
Thanks so much for sharing!
Pinned!– Brooke –
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- Jasey says
Brooke, I’m glad you think so! Enjoy!
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- Pat S. says
Here is “from scratch” home made butterscotch pie!
Butterscotch Pie:
2 c. lt. brown sugar, 2 c. boiling water, 5 (heaping) Tbsp. flour, 2 egg yolks, butter (size of walnut), pinch of salt, 1 tsp. vanillaMix thoroughly all ingredients except vanilla and cook tip thickened. Add vanilla. Pour into baked pie shell. Top with meringue. Makes 1 8″ pie.
Meringue:
2 egg whites, 1/4 tsp. cream of tartar, 6 Tbsp. sugar, 1/2 tsp. vanilla.
Beat egg whites and cream of tartar until foamy in 3 qt. bowl. Beat in sugar 1 Tbsp at a time, until stiff and glassy. Beat in vanilla. Spread meringue over filling right up to the crust, sealing against the crusty to prevent shrinking. Bake at 400 degrees for 8 to 12 minutes, or tip delicate brown all over. Cool. Refrigerate after serving any left over pie.
Recipe from mother-in-law who was born in 1903. Enjoy!!!
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- Jasey says
Thanks for sharing, Pat. I bet this is delicious!
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- Pat S. says
Recipe should read tip not tip! And remove the y on crust. Sorry for typos.
Best butterscotch pie you will ever eat!!!Reply
- Pat S. says
Still screwed it up! Should read until not tip both places. Sorry.
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- tim says
Are you kidding me?? Make some pudding from a box and put it in a pie shell and call it a pie?? My dear mother made a butterscotch pie from scratch that you absolutely could NOT sit still and eat! From scratch is the only way a REAL pie is made!
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- Jasey says
Haha, Tim, my mom also has a delicious butterscotch pie recipe that is made from scratch, but it takes hours and hours to make. This is really how my grandma made hers though. My family likes it and others do to, so you can have your pie and we can have ours. There is enough room in this world for all kinds of pie 🙂
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- grace says
i love to have these shortcut recipes…especially for teaching my son who has Down Syndrome. Thank you for the delicious dessert we will try this week! (i always made this with regular milk, so looking forward to a slightly richer product) 🙂
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- Jasey says
Thanks, Grace, I know that not everyone does, but technical and difficult does not always mean better. Sometimes simple recipes are better!
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- EB says
What is a “9 in. pie party”? Is this a typo or is it something I’ve never heard of?
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- Jasey says
EB – that should have read pie “pastry.” Sorry about that! It’s been corrected!
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- virginia says
I LOVE butterscotch pie so HAD to check out the recipe. Sorry, but you lost me at the packaged butterscotch pudding mix. Mom & Grandma always made it from scratch. I tried a packaged mix only once and hated it. Now I go to the (non)trouble of using corn starch, brown sugar, milk & egg yolks. The leftover egg whites are used for the merengue toppping–far better than whipped cream. Easy peasy and TASTES homemade, not packaged.
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- virginia says
Forgot to mention BUTTER for the butterscotch pudding part of the pie.
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- sue says
With this so called “homemade” pie filling, I’m surprised you didn’t say to use af ftozzen whipped topping
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- Jasey says
Sue, I am sorry to offend you. This is how my grandmother made her pie. I am sure yours is terrific too. No frozen whipped topping for me 🙂
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I’m Jasey, a Wyoming girl who believes we need to celebrate every moment in this crazy beautiful world. I love sharing my recipes, printables, DIY projects, tutorials, and gift items with you. My goal is to add a little cheer and happiness to the world. Welcome to my journey. Read More About Me
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All text, content, and original photography are owned and copyrighted tojaseyscrazydaisy.com, but sharing anything you love from this site is always welcome! Please feel free to share using the following guidelines:
- You may share any original images for personal noncommercial use only (on your social media, pin boards, blog, etc.). Please provide a direct link back to that post on Jasey’s Crazy Daisy, and do not remove my watermark or crop/edit photos, unless I give you written permission.
- All content on this site is for personal use only and may not be copied, excerpted or distributed in any way.
- Pinning is always welcome and appreciated!
- Click here for my complete copyright policy. Thank you!
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