Photo: Karry Hosford
10 servings

The smooth, creamy filling for this pie recipe is a true butterscotch—meaning that the brown sugar is cooked with butter to coax out the caramel flavors. Make the pie a day ahead; the filling needs an overnight stint in the refrigerator to set properly.

How to Make It

Step 1

To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, powdered sugar, and 1/4 teaspoon salt in a medium bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Combine water and vinegar. Sprinkle surface of flour mixture with water mixture, 1 tablespoon at a time; toss with a fork until moist. Gently press mixture into a 4-inch circle on plastic wrap, and cover. Chill for 1 hour.

Step 2

Preheat oven to 400°.

Step 3

Slightly overlap 2 (15-inch) sheets of plastic wrap on a slightly damp surface. Unwrap chilled dough, and place on plastic wrap. Cover with 2 additional (15-inch) sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 10 minutes or until plastic wrap can be easily removed.

Step 4

Let stand 1 minute. Remove 2 sheets of plastic wrap. Fit dough, plastic wrap side up, into a 9-inch pie plate; remove remaining plastic wrap. Press the dough against bottom and sides of pie plate. Fold edges under, and flute. Freeze 10 minutes.

Step 5

Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 20 minutes or until pastry edge is lightly browned. Remove pie weights and foil; bake an additional 8 minutes or until done. Cool completely on a wire rack.

Step 6

To prepare filling, melt butter in a large, heavy saucepan over medium heat. Add brown sugar; cook 2 minutes or until mixture resembles wet sand, stirring constantly with a wooden spoon. Add 1/4 cup evaporated milk, 1 tablespoon at a time, stirring after each addition. Bring to a boil, stirring constantly; cook 30 seconds. Remove from heat.

Step 7

Combine remaining 3/4 cup evaporated milk, cornstarch, 1/8 teaspoon salt, and egg yolks in a medium bowl, stirring with a whisk. Heat 2% milk in a small saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring frequently. Gradually add hot milk to cornstarch mixture, stirring constantly with a wire whisk.

Step 8

Gradually add hot milk mixture to brown sugar mixture, stirring with a whisk. Place mixture in a pan; cook over medium heat 11 minutes or until thick, stirring constantly with a wooden spoon. Cook an additional 2 minutes; remove from heat. Stir in vanilla. Place pan in a large ice-filled bowl for 20 minutes or until mixture comes to room temperature, stirring occasionally.

Step 9

Remove pan from ice. Spoon mixture into the prepared crust. Cover and refrigerate for 8 hours or overnight. Spread whipped topping evenly over filling just before serving.

Ratings & Reviews

halelee54's Review

August 02, 2011
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

Chef Lulu's Review

April 18, 2010
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!

MissippiLawLady's Review

Chef Lulu
November 07, 2009
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!

NanetteJG's Review

September 24, 2009
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.