Butterscotch Pie

Preparation info

  • Difficulty

    Easy

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Flavor secret is pumpkin—it mellows the butterscotch-coconut filling

Ingredients

  • Unbaked 8" pie shell
  • 1 (4 oz.) pkg. butterscotch pudding and pie filling mix
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. salt
  • ½ c. cooked or canned pumpkin
  • 2 c. milk
  • 2 eggs, slightly beaten
  • 1 c. flaked coconut

Method

  • Combine pie filling mix, spices and salt. Add pumpkin and stir until dry ingredients are moistened. Blend in milk gradually. Stir in eggs, blending well. Stir in coconut.
  • Pour into pie shell. Bake in very hot oven (450°F.) 10 minutes. Reduce heat to 325° and continue baking 35 to 40 minutes, or until mixture doesn’t adhere to knife when tested halfway between center and outer edge of pie. Cool to serve.