Jean’s Butterscotch Pie
Basically butterscotch pudding in a pie shell. I just about ate an entire batch right from the pot with a spoon. It’s that’s good. It’s also very sweet so you could reduce the brown sugar in this recipe to 1/2 cup total and be just fine. Use your best pie crust here. My Dad said “it’s all about the crust” but I haven’t found Grannie’s pie crust recipe yet, so use what you can. Or buy a pre-made pie crust. I won’t tell!
Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pie | not in our table | 0 |
| Pie Crust | not in our table | 0 |
| Meringue | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 FOR THE PIE:
- ¾ cups Batch Of Dough For A 9-inch Pie Crust (Store Bought Or Your Favorite Recipe)
- 2 Tablespoons Brown Sugar
- 1 pinch Flour
- 1 cup Salt
- 2 Milk
- 2 Tablespoons Egg Yolks
- 1 teaspoon Butter
- 2 Vanilla
- ¼ teaspoons FOR THE MERINGUE:
- 1 teaspoon Egg Whites
- 4 Tablespoons Cream Of Tartar