Butterscotch Custard Pie Recipe

Butterscotch Custard Pie picture

Summary

Difficulty LevelEasyCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Pastry1 (For Single Crust Pie)
 Eggs4
 Evaporated milk13 Ounce (1 Can)
 Packed brown sugar1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1876 Calories from Fat 548

% Daily Value*

Total Fat 61 g94.6%

Saturated Fat 25.1 g125.6%

Trans Fat 0 g

Cholesterol 952.8 mg

Sodium 793.9 mg33.1%

Total Carbohydrates 280 g93.4%

Dietary Fiber 2 g8%

Sugars 267.8 g

Protein 55 g109.1%

Vitamin A 36.7% Vitamin C 11.7%

Calcium 125.5% Iron 33.1%

*Based on a 2000 Calorie diet

Directions

Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute edge high; do not prick.
Bake in 450° oven for 5 minutes.
Cool.
For filling, in mixing bowl beat eggs slightly with rotary beater or fork.
Stir in the 2 cans of evaporated milk and brown sugar, stirring thoroughly to dissolve brown sugar.
Place pie shell on oven rack; pour mixture into the partially baked pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in 350° oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes more or till knife inserted off-center comes out clean.
Cool thoroughly on rack.
Garnish pie with dollops of whipped cream, if desired.
Cover; chill to store.
Wore: The surface of this pie will typically appear mottled and bubbly.
Quantcast