• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
The Runaway Spoon

The Runaway Spoon

Creative recipes with a Southern slant

  • Home
  • The Runaway Spoon Store
  • Contact Us

Simple Butterscotch Pie

September 22, 2013 by The Runaway Spoon Leave a Comment

Simple Butterscotch Pie

I have a whole stack of recipes acquired a parties and other gatherings, scribbled on cocktail napkins, crumpled receipts from my purse or monogrammed note paper from host houses.  Because any comment on food always leads to a discussion of favorites and how they are made.  And I don’t just idly nod.  I ask questions and take notes.  Some of my favorite recipes have come tome in that way, though sometimes I can’t read my handwriting or have to reconstruct my short hand when I get in the kitchen.

Here’s is another one of these recipes.  I took my crazy simple Blender Lemon Pie to a party and was happy to tell everyone how easy it was to make.  Then other people started sharing their easy pie recipes, and I jotted this one down.  The sweet girl who shared it told me it was here grandmother’s, but her mom started doing it in the blender. Her grandmother topped it with merengue, but not her mom and she doesn’t either.  I like a little whipped cream on the top – why clutter such a simple recipe with a complicated topping?

Simple Butterscotch Pie

Pastry for 1 9 – inch pie (homemade or store bought ready-roll)

1 ¼ cup whole milk

2 eggs

1 cup light brown sugar

½ cup granulated sugar

2 Tablespoons butter, melted and cooled

1 ½ Tablespoons all-purpose flour

¼ teaspoon salt

1 teaspoon vanilla extract

Preheat the oven to 400°.

Line a pie dish with the pastry.  Cover the crust with waxed paper and weight down with pie weights or dried beans.  Bake for 10 minutes.  Cool and remove the waxed paper and weights.  Cool completely.

Place the remaining ingredients in the carafe of a blender and blend until smooth.  Pour into a saucepan and cook over medium heat until thick and pudding like, about 3 minutes.  Scape the mixture into the cooled pie crust and smooth the top.  Bake  for 10 minutes until the filling is set and just jiggly.  Cool completely, then refrigerate for several hours.

Serve with dollops of whipped cream.

Serves 6

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Related

Filed Under: Sweets Tagged With: butterscotch, pie

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

More from The Runaway Spoon

  • Fruit and Vegetables
  • Vegetables
  • Fruit
  • Farmers Market
  • Snacks And Starters
  • Southern Specialties
  • Breakfast And Brunch
  • Sweets
  • Meat Poultry Seafood
  • Holiday Cooking

More to See

Slow Cooker Cacio e Pepe Dinner Rolls

January 22, 2023 By TheRunawaySpoon

Slow Cooker Chicken Tortilla Soup

January 15, 2023 By TheRunawaySpoon

Footer

I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Search

Follow Us

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Menu

  • Home
  • The Runaway Spoon Store
  • Contact Us

Copyright © 2023 The Runaway Spoon