Butterscotch Pie


Pudding Filling, Part I
Melt the following together over medium heat:

  • 3 Tablespoons butter
  • ¾ cup brown sugar


Pudding Filling, Part 2
Mix the following ingredients until smooth:

  • ¾ cup brown sugar
  • 3 egg yolks
  • 2 cups milk
  • 3 heaping Tablespoons of flour


  • Combine the two filling mixes in a pan. Mix well; cook until thick.
  • Pour butterscotch filling into a graham cracker crust or pie shell.
  • Let mixture cool on the counter for about an hour before refrigerating the pie. Chill for at least 4 hours before serving.
  • Top with classic meringue or whipped cream.