Grandma’s Butterscotch Pie

by Sheryl

Butterscotch Pie is your decadent holiday table dessert. This Butterscotch Pie Recipe is so rich and wonderful that everyone’s going to ask about it. It’s like the Butterscotch Pie from your grandmother’s time ago. This classic pastry is ideal for easy bakes, particularly for Thanksgiving, Christmas, and Easter. This is one of our best Thanksgiving pastries, so we make one almost always for our dessert table. My family always had butterscotch candies for every visit when she grew up. I knew where they could be found and I loved them. I haven’t tasted one in years as an adult, but I always know that this is one of my favourite tastes. The transformation into a classic candy seems to be the right thing to do and the result will be a deliciously creamy, rich, and delicious, Butterscotch Pie.

You can choose to add it with anything you want, sometimes I add pecans in my pie for added crunch and to balance the sweetness. Also, you can eat it without as it is. Butterscotch tastes like toffee. This is because toffee is butterscotch, but cooked for more time. It tastes like a lot of caramel, too. The principal difference between the butterscotch and caramel is that the bottle of butterscotch is brown, while the caramel is white.

Preparation time: 25 minutes
Cooking time: 35 minutes
Serves: 8

Ingredients:

1 cup packed light brown sugar
4 tablespoons cornstarch
½ teaspoon salt
2 cups of milk
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 (9 inches) pie crust, baked

Directions:

1. Mix brown sugar, maize starch, salt, and milk at the top of a double boiler. Cook until mixture begins to thicken, stir constantly about 20 minutes.

2. Continue to cook and brush in egg yolks until the filling has been diluted.

3. While the potting mixture is cooking, preheat the oven about 400 degrees F.

4. Stir in butter and vanilla, remove the heat filling.

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