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    Home » Recipes » Amish Pies

    Homemade Amish Butterscotch Cream Pie

    Published: Mar 14, 2023 · Updated: Mar 14, 2023 by Kevin Williams | 13 Comments

    Jump to Recipe

    I feel like I have become an unintentional Amish butterscotch pie connoisseur.  I've tried Amish-made butterscotch pies in Florida, Tennessee, Virginia, Ohio, and, yesterday, Indiana.  This is a slice of butterscotch pie from Gastof's Amish Village and Buffet that I enjoyed. (tough to do, but, hey, in the name of research...).

    Jump to:
    • Making a Butterscotch Pie
    • 📋 Butterscotch Pie Pro Tips
    • 🥧 Ingredients
    • 📋 Instructions
    • 🥧Additional Amazing Butterscotch Pies
    • 🖨️ Full Recipe

    Making a Butterscotch Pie

    Butterscotch Cream Pie, like its close cousin coconut cream pie, is a classic favorite among the Amish. Whole milk, homemade whipped cream, and a delicious crust are all part and parcel of this pie. I have seen butterscotch pie recipe or two that use butterscotch pudding, but this one is homemade butterscotch. You can experiment by adding some cocoa to make it a butterscotch chocolate cream pie. I like a homemade pie crust for this, but some people want their graham cracker crust and that is fine. I salivate over all the butterscotch pies I see on Pinterest and Instagram.

    Butterscotch is a type of sweet confectionery made from brown sugar, butter, cream, and salt. The ingredients are heated together until they reach a temperature high enough to cause the sugar to caramelize and create a rich, smooth, and creamy texture.

    You can use a double-boiler to make butterscotch, but you don't have to. You can use a regular pan.

    Butterscotch can be enjoyed in a variety of forms, including as a candy, sauce, or flavoring for desserts and beverages. It is often used as a topping for ice cream, cakes, and puddings, and can also be incorporated into cookies, fudge, and other baked goods.

    The exact origins of butterscotch are unclear, but it is believed to have originated in Scotland in the early 19th century. Today, butterscotch remains a popular and beloved flavor around the world, known for its rich, buttery taste and comforting sweetness.

    Butterscotch Cream Pie
    Rich, thick, creamy butterscotch pie

    This one had a good thick layer of butterscotch topped by a thinner layer of meringue.  I actually like it this way.  Too many meringue pies have a thick, thick layer of meringue with just a thin sliver of the favored flavor beneath. So kudos to Gastof's for getting it right.  I had eaten at Gastof's before, it's the first such restaurant one comes to when traveling east on US 50 in southern Indiana.  

    Butterscotch Cream Pie
    Rich, thick, creamy butterscotch pie

    Has anyone tried that?  I am going to be sure to put Stoll's on my list for next time I am in the area!   I do have a recipe for a Butterscotch Cream Pie from an Amish woman in Indiana that seems similar to this pie.  If you are like me you'll want to make the meringue layer thin or, if you are REALLY like me, just skip the meringue all together! Don't worry about calories or cholesterol, just enjoy!

    📋 Butterscotch Pie Pro Tips

    • whip the eggs until stiff peaks form
    • Use a whisk attachment if you have one
    • Use a homemade pie crust.
    • Follow cook time and prep time precisely
    • use large egg yolks
    • You can use an electric mixer
    • add a teaspoon salt if you like a hint of that with sweet
    • don't over boil

    🥧 Ingredients

    • 1 ½ cups packed brown sugar
    • 4 tbsp cornstarch
    • 3 tbsp all-purpose flour
    • 2 cups milk
    • 3 egg yolks
    • 2 tbsp butter
    • 1 tsp vanilla extract
    • 1 9 inch pie shell, baked
    • 3 egg whites
    • ½ tsp cream of tartar
    • ½ cup white sugar
    • 1 tsp vanilla extract

    📋 Instructions

    • In a double boiler, whisk together the brown sugar, flour, and cornstarch.
    • Add just enough milk to make a paste.
    • Mix in beaten egg yolks, and then add the remainder of the milk.
    • Cook slowly, stirring constantly; when thick, remove from heat.
    • Add butter or margarine and 1 teaspoon vanilla.
    • Pour the filling into the baked pie shell.
    • In medium mixing bowl, beat egg whites until stiff.
    • Beat in cream of tarter, white sugar, and 1 teaspoon vanilla.
    • Spread meringue over pie filling.
    • Bake at 375 degree F (190 degrees C) until meringue peaks turn a golden brown.

    🥧Additional Amazing Butterscotch Pies

    Homemade Butterscotch Pie

    Beatrice's Butterscotch Cookies

    Gloria's Butterscotch Granola

    Amish Double Butterscotch Cake

    Another Variation Of Butterscotch Pie

    Butterscotch Muffin Rolls

    Gloria's Graham Butterscotch Candy

    Amish Butterscotch Cookies

    Tennessee Amish Butterscotch Pie

    Butterscotch Zucchini Bars

    Butterscotch Brownies


    🖨️ Full Recipe

    A Slice of Amish Butterscotch Pie

    Homemade Butterscotch Cream Pie

    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Amish

    Ingredients
      

    • 1 ½ cups packed brown sugar
    • 4 tablespoon cornstarch
    • 3 tablespoon all-purpose flour
    • 2 cups milk
    • 3 egg yolks
    • 2 tablespoon butter
    • 1 teaspoon vanilla extract
    • 1 9 inch pie shell, baked
    • 3 egg whites
    • ½ teaspoon cream of tartar
    • ½ cup white sugar
    • 1 teaspoon vanilla extract

    Instructions
     

    • In a double boiler, whisk together the brown sugar, flour, and cornstarch.
    • Add just enough milk to make a paste.
    • Mix in beaten egg yolks, and then add the remainder of the milk.
    • Cook slowly, stirring constantly; when thick, remove from heat.
    • Add butter or margarine and 1 teaspoon vanilla.
    • Pour the filling into the baked pie shell.
    • In medium mixing bowl, beat egg whites until stiff.
    • Beat in cream of tarter, white sugar, and 1 teaspoon vanilla.
    • Spread meringue over pie filling.
    • Bake at 375 degree F (190 degrees C) until meringue peaks turn a golden brown.
    Tried this recipe?Let us know how it was!
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    About Kevin Williams

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

    Reader Interactions

    Comments

    1. Barbara Thomas

      August 01, 2014 at 7:20 pm

      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

      March 05, 2016 at 7:04 pm

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

      Reply
      • Kevin

        March 05, 2016 at 11:08 pm

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

        Reply
      • Ellise

        August 16, 2016 at 4:16 pm

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

        Reply
        • Kevin

          August 17, 2016 at 6:14 pm

          Thanks for that, Ellise!

    3. J'Marinde

      March 05, 2016 at 10:53 pm

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

      Reply
      • Kevin

        March 05, 2016 at 11:07 pm

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

        Reply
    4. kentuckylady717

      May 14, 2016 at 11:26 pm

      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

      October 09, 2017 at 12:00 am

      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
      • Kevin

        October 09, 2017 at 10:17 pm

        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
    6. Janice Sosh

      December 29, 2021 at 4:12 pm

      I noticed you mentioned Gastof's Restaurant in your article. Oh man, what a treat it is to go and eat there. My husband and I live about 2 hours from there. We live in the Owensboro, KY area. He used to deliver feed to the Amish farms in that area. He drove me around on Hwy. 50 one day after eating at Gastof. Such a pretty area. Will have to try out Stoll's Amish Buffet for sure. We like good food! Thanks for the recipe. Looking forward to trying it.

      Reply
      • Kevin Williams

        December 31, 2021 at 1:34 pm

        I know Owensboro well, used to have a nice newspaper, the Messenger-Inquirer, not sure how they are faring these days....

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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