Butterscotch Pie Supreme

  • Serves

    serves 8


Louise Piper's cream pie recipe won Best of Fair, at Iowa's State Fair, in 1997.


  • 1 cup dark brown sugar
  • 14 cup butter
  • 1 Tbsp. corn syrup
  • 3 Tbsp. all-purpose flour
  • 3 Tbsp. cornstarch
  • 1 34 cups milk
  • 3 egg yolks
  • 12 cup sugar
  • 34 tsp. salt
  • 1 tsp. vanilla extract
  • 1 baked pie shell
  • Whipped cream
  • Chopped walnuts


Step 1

Mix together brown sugar, butter, corn syrup, and 1⁄4 cup water in a heavy-bottomed medium saucepan. Cook, stirring constantly, over medium heat until mixture reaches 250° on a candy thermometer, about 15 minutes. Immediately lower heat to keep the temperature at 250°, keeping butterscotch warm over low heat.

Step 2

Mix together flour and cornstarch in a medium bowl. Add 1⁄2 cup milk, whisking until smooth. Whisk in egg yolks, then set aside. Combine sugar, salt, and remaining 1 1⁄4 cups milk in a heavy saucepan and bring just to a boil over medium heat, about 10 minutes. Whisk 1⁄2 cup hot milk mixture into yolk mixture, then whisk yolk mixture into remaining hot milk. Cook over low heat, whisking constantly, until thick and boiling, about 1 minute. Boil for 1 minute more, remove from heat, and stir in vanilla.

Step 3

Immediately mix together warm butterscotch and custard mixture. Pour into baked pie shell. Allow to cool to room temperature, then refrigerate until set, about 2 hours. Just before serving, top pie with whipped cream, leaving butterscotch exposed in center. Sprinkle with walnuts.

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