Butterscotch Pie

Butterscotch Pie

Delicious butterscotch filling in a biscuit crust flan, topped with whipped cream.

This photo comes from Handle the Heat with Tessa Arias but Mum’s is similar


  • 1 cup brown sugar, firmly packed
  • 3 eggs, separated
  • 3 Tbsp flour
  • 3 Tbsp butter
  • 4½ tsp corn starch
  • ¾ tsp vanilla essence
  • ½ tsp salt
  • baked 23-cm pie shell (see Biscuit Crust Flan)
  • 1½ cups scalded milk
  • ½ cup whipping cream
  • walnut halves for decoration


  • Mixing bowl for dry ingredients
  • 2 bowl/cups for beating eggs
  • Egg separator (useful but not essential)
  • Measuring tsp, Tbsp
  • Double boiler
  • Egg beater (electric)
  • 23-cm pie dish


  1. Mix sugar, flour, corn starch and salt thoroughly in top of double boiler.
  2. Add ¾ cup of scalded milk.
  3. Stir over direct heat till smooth.
  4. Add remaining milk then place over boiling water and cook with frequent stirring for 15 minutes.
  5. Beat egg yolks well.
  6. Stir in a little of the hot mixture and pour back into double boiler.
  7. Cook for 3 minutes longer, stirring constantly.
  8. Remove from heat, add butter and vanilla and stir till well mixed.
  9. Beat egg whites till stiff and fold into hot mixture.
  10. Pour immediately into cooled pie shell.
  11. When ready to serve, spread lightly with whipped cream and decorate with walnut halves.

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