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Dorothy’s Butterscotch Pie


1/4 cup (50 mL) butter
1/3 cup (75 mL) flour
1 cup (250 mL) brown sugar
2 1/2 cups (625 mL) milk
2 egg yolks, beaten
1 teaspoon (5 mL) vanilla
2 tablespoons (30 mL) butter
1/4 cup (50 mL) brown sugar (2nd amount)
1 (9-inch/23 cm) baked pie shell

2 egg whites
4 tablespoons (60 mL) granulated sugar
1/4 teaspoon (1 mL) vanilla



In top of a double boiler, melt together 1/4 cup (50 mL) butter, flour and 1 cup (250 mL) brown sugar. Gradually add milk, stirring all the while. Add a little of the hot mixture to the beaten egg yolks, stirring to combine, then add the yolks to the mixture in the double boiler. Cook until thickened and smooth. Add vanilla.

In a small saucepan, melt 2 tablespoons (30 mL) butter with 1/4 cup (50 mL) brown sugar; add to filling. Pour mixture into baked pie shell. Top with meringue, spreading to touch the crust's edge all around. Bake in a preheated 400°F (200°C) oven for 5 to 8 minutes, until meringue is lightly browned.
Makes 8 servings

Beat egg whites until soft. Add vanilla. Gradually add sugar, beating on high speed until stiff and fluffy.

Dorothy’s Butterscotch Pie

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