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Butterscotch Pie

Butterscotch Cream Pie adapted from Richard Sax's recipe
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8
Author Cookie Madness



  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 6 tablespoons butter melted (unsalted)


  • 3/4 cup packed dark brown sugar
  • 1/3 cup cornstarch
  • 3 cups whole milk**
  • 4 large egg yolks
  • Pinch salt
  • 1 ½ teaspoons vanilla
  • 2 tablespoons unsalted butter

Topping: Sweetened whipped cream

  • 2/3 cup cream whipped with
  • 1 tablespoon powdered sugar and
  • 1/2 teaspoon vanilla


  • Make crust first. Preheat oven to 350 F. Mix the crumbs, sugar and butter. Press evenly into a buttered 9 inch deep dish pie plate reaching up to but not over the rim. Bake for 10 minutes at 350 and let cool completely.
  • Stir together 1/2 cup of the brown sugar and the cornstarch in a bowl. Stir in 1/4 cup of the milk and the egg yolks; set aside. Bring the remaining 2 3/4 cups milk and the remaining 1/4 cup brown sugar and the salt to a boil in a non-reactive saucepan over medium heat.
  • When milk is boiling, whisk about 1/4 cup of the hot milk into the egg yolk mixture in bowl. Repeat 2 or 3 times. This helps prevent the eggs from curdling. Scrape the egg mixture into the saucepan and bring to a boil, whisking constantly. Be sure to whisk around the edge of the pan. Boil and whisk for 2 minutes. Strain the custard into a clean bowl. Whisk in the vanilla and butter. Place a sheet of wax paper or plastic wrap directly on the surface to prevent a skin from forming. Cool for about an hour at room temperature, then chill for at least 2 hours.
  • Pour the cooled custard into the crust. Top with wax paper and chill for a few more hours – preferably overnight.
  • Make sweetened whipped cream and pipe around edges.