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Butterscotch Custard Pie

Pie.Chef's picture
Ingredients
  Pastry 1 (For Single Crust Pie)
  Eggs 4
  Evaporated milk 13 Ounce (1 Can)
  Packed brown sugar 1 Cup (16 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Sugar

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Average: 4.5 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1639 Calories from Fat 424

% Daily Value*

Total Fat 48 g73.4%

Saturated Fat 23.1 g115.6%

Trans Fat 0 g

Cholesterol 952.8 mg317.6%

Sodium 733.9 mg30.6%

Total Carbohydrates 260 g86.7%

Dietary Fiber 0 g

Sugars 257.8 g

Protein 51 g101.1%

Vitamin A 36.7% Vitamin C 11.7%

Calcium 125.5% Iron 33.1%

*Based on a 2000 Calorie diet

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Butterscotch Custard Pie Recipe