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Mom Swaney's Butterscotch Pie

Mom Swaney's Butterscotch Pie

This recipe has been made every holiday since she first shared it with us, in the 1990s.

Mom Swaney's Butterscotch Pie recipe


2 c. light brown sugar
2 c. boiling water
5 heaping Tbsp. all purpose flour
2 egg yolks
butter (size of walnut)
pinch of salt
1 tsp. vanilla flavoring

Mix together thoroughly all ingredients except vanilla flavoring.  
Cook until thickened. Then add vanilla flavoring.
Pour into pre-baked pie shell that is cold.

Add meringue:

2 egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar
1/2 tsp. vanilla flavoring

Beat egg whites and cream of tartar until foamy in 3 qt. bowl.
Beat in sugar - 1 Tbsp. at a time, until stiff and glassy.
Beat in vanilla flavoring.
Spread meringue over filling, right up to the crust all around.
Sealing against the crust to prevent shrinking.

Bake at 400 degrees for 8 to 12 minutes - or until uniformly delicate brown.

Cool completely before serving.
Refrigerate any pie after serving.