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Kevin

Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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11 Comments

  1. Barbara Thomas

    Kevin, this is a keeper. Made just a few minutes ago with dark brown sugar and almost tastes like caramel. Very smooth and creamy. Husband is in heave and I have duck taped the refrig door so he will stay out of it until it cools in the crust. Thanks so very much. Topdawg Barb

    Reply
  2. Carol Lukaszewicz

    If not using meringue, is the pie then left to cool on its own or put in fridge? Thanks, Carol

    Reply
    1. Kevin

      Hi, Carol – I just stick it in the fridge to cool!

      Reply
    2. Ellise

      Everything else is already cooked. You only put in oven for the meringue. No baking needed if not using meringue.

      Reply
      1. Kevin

        Thanks for that, Ellise!

  3. J'Marinde

    If we skip the merengue, how long do we bake the pie? Thanks!

    Reply
    1. Kevin

      Good question…I’ve not tried it that way, here is a different butterscotch pie recipe that doesn’t have a meringue: http://www.amish365.com/homemade-butterscotch-pie/

      Reply
  4. kentuckylady717

    I agree with you Kevin, just skip the meringue…..I do not like it…..I’d rather use whipped cream or even cool whip isn’t bad…..but I do love butterscotch pie…..

    Reply
  5. diane mauck

    after visiting Amish country in Ohio I purchased the pie shell and container of butterscotch and whipped cream to put a pie together. brought them home made one but we had a hurricane in FLorida had not refrigeration so the ingredients went bad but is the shell ok to use? it’s been at least a month since purchased but in the refrigerator

    Reply
    1. Kevin

      You know, it’s probably OK, but why risk? Unfortunately, my advice would be to toss it….wish you a speedy recovery from the hurricane!

      Reply

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