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Butterscotch Pie Filling


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  • 1 pound brown sugar
  • 1 oz flour
  • 2 oz corn starch
  • 1/2 tsp. salt
  • 2 1/2 cup water
  • 3 egg yolks (beaten)
  • 1 1/2 oz butter
  • 1/2 tsp. vanilla
  • 8-inch pie shell or 48 2-inch tart shells (baked)



Step 1

Mix together sugar, flour, corn starch and salt. Set aside.
Place water in top of double boiler. Add sugar mixture. Boil until thick and clear (about 15 minutes)
Add beaten egg yolks. Cook for 3 minutes longer, stirring constantly. Remove from heat, and add butter and vanilla. Refrigerate until cook for several hours. Pour into pre-baked pie or tart shells.


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