Everyone loves this recipe around here. The only modification I made was to the whipped topping. I made it myself with 1/2 evaporated lowfat and 1/2 heavy cream, about 2 T. powdered sugar, and the seeds from 2 vanilla beans. Big hit!
MissippiLawLady Posted: 11/07/09
Chef Lulu Posted: 04/18/10
The flavor is very rich and true. I used a Keebler Ready Crust (9 oz.) in lieu of making a scratch crust. For the 2 cups of 2% milk I substituted the 4 oz. left of the 12 oz. can of FF evaporated milk, 4 oz. of skim milk and 8 oz. of FF half and half. Watching this heat to 180 degrees is essential, however, since FF half and half can separate and curdle. Thanks for a lovely departure from the usual cream pies!
NanetteJG Posted: 09/24/09
When I was a little girl, I had the best butterscotch cream pie. This thanksgiving, I was asked to make 2 pies. I immediately thought of the butterscotch pie. I wanted to recreate it, so I turned to cooking light, as I always do. I looked up this pie recipe, and was a little nervous, because there were no ratings or reviews. For thanksgiving there were 5 pies (my mom made 3, and she is an awesome pie maker). The butterscotch pie, was the only pie that was entirely eaten. This pie was AWESOME. It is now Nov. 30th, and I am still having dreams about this pie. I cannot wait for Christmas so I can make it again. YUMMMMM!! I did use a different crust than whats in the recipe, so I cannot comment on that, but the filling is so amazing.
halelee54 Posted: 08/02/11
I had a Great Aunt that was quit the pie baker in the family. She died sadly before I was old enough to be interested in baking , But- I CAN REMEMBER THAT SWEET, SO YUMMY BS PIE SHE MADE.....God,give her a big Kiss please... This is so close to the same taste.. I think she is smiling...KNOWING I remember her pies.. Superb flavor. Thank-You