Butterscotch Pudding Pie
My husband is a major butterscotch fan. Usually, I choose chocolate, but I don't miss it for a minute if this is on the menu! Don't expect to get your piece out of the pie plate in a perfect wedge. This pudding pie a bit messy-but just plain delicious. While you can use a regular pie crust, I like a Nilla wafer crust. The crisp cookie is a nice counterbalance to the gooey pudding and the flavors pair well. Plus, it's easy!



  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/2 cup all-purpose flour
  • 2 cups milk
  • 3 egg yolks
  • 1/2 teaspoon vanilla
  • 1 9-inch pie crust, baked, or a graham or Nilla wafer crust
  • whipped cream for serving


  1. Combine the brown sugar, salt, butter, and flour in the top of a double boiler. Cook until the butter has melted. Add the milk slowly. Stir and cook until the brown sugar is completely dissolved.
  2. Beat the egg yolks until light, then add a little of the hot milk mixture to the eggs. Slowly add the eggs to the milk and cook, stirring constantly, until thick. Stir in vanilla, then pour into the pie crust.
  3. Refrigerate several hours before serving. Serve with whipped cream.

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