Creamy and decadent, yet simple and classic Butterscotch Pie. A vintage recipe passed down from my children’s great-great-grandmother.
This pie get’s its name from Granny Compton – my husband’s great-grandmother. I found this recipe tucked in a cookbook at my in-laws’ home many, many years ago. I loved the way it was written down, and copied it verbatim. The instructions included things like using a cast iron skillet and a potato masher and had measurements like “the size of a walnut.” I loved it. And you’ll love this pie.
Granny – Tacy – and her husband Herman lived in this little home in the mountains of east Tennessee, only a 3 minute walk from where my in-laws still live.
My husband has fond memories of going into her kitchen where a big stock pot sunk down into her stove top. When she knew they were coming, that stock pot would be filled with green beans and potatoes, and no one was allowed to eat them but my hubby…who you see here in her arms.
Those are my sisters-in-law there in the photo with them.
Granny Compton left this world a decade ago at the golden age of 99 years old. Herman passed away before my husband and I were married.
So any time I make this pie, I think of Tacy – Granny Compton.
How to Make Butterscotch Pie
In a cast iron skillet (or a sauce pan if you want to go the modern route) combine 1 1/2 cup brown sugar, 3 Tb cornstarch and a pinch of salt.
Stir it all together. Granny Compton used a potato masher…I’ll go with a whisk here.
In a bowl, combine the yolks of three eggs and 2 cups of milk.
Whisk those together and pour them into the skillet.
Stir over medium heat until the mixture begins to bubble and gets “good and thick.”
Add in 1 1/2 tablespoons of butter and 1 teaspoon of vanilla. Granny’s original recipe didn’t use vanilla – that is my only alteration. (**NOTE: the last time I made this, I added 2 tablespoons of bourbon at this stage. It was fantastic. I will add that as an “optional” in the printable.)
Continue to cook this until the butter is melted in and combined.
Pour this into a baked pie shell.
Cool to room temperature and then chill for at least an hour. This pie will remain slightly soft, so you’ll want to use a “pie guard” or some foil to keep the pie from slowly slipping into the plate – if you have any leftover.
Serve with a little whipped cream. Enjoy!
- 1 baked pie shell
- 1 1/2 c brown sugar
- 3 Tb cornstarch
- pinch of salt
- 3 egg yolks, beaten
- 2 cups milk
- 1 1/2 Tb butter
- 1 tsp vanilla
- 2 Tb bourbon (optional)
- In an iron skillet, stir together the brown sugar, cornstarch and salt.
- In a bowl, whisk together the egg yolks and milk. Pour those into the skillet and begin stirring the mixture over medium heat.
- Cook until the pudding becomes "good and thick."
- Stir in the butter, vanilla and bourbon.
- Continue to stir and cook another minute or so, until the butter is completely mixed in.
- Pour into the baked pie shell.
- Allow the pie to come to room temperature and then refrigerate for at least an hour.
- Enjoy topped with whipped cream.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 274 Total Fat 7g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 3g Cholesterol 80mg Sodium 110mg Carbohydrates 48g Net Carbohydrates 0g Fiber 1g Sugar 35g Sugar Alcohols 0g Protein 4g