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Hopscotch Butterscotch Pie

Recipe By: Beth Campbell
Year Submitted: 2015
Winner Second Place


Hopscotch Butterscotch Pie
Pecan Sandies Crust:
1 cup all-purpose flour
2 TBS. powdered sugar
1 stick (1/2 cup) butter
1 cup finely chopped pecans

Butterscotch Filling:
1 ¼ cup firmly packed brown sugar
¼ tsp. salt
2 TBS water
2 cups milk
4 ½ tsp. cornstarch
3 egg yolks
2 TBS butter
½ tsp. vanilla

½ cup heavy whipping cream (whipped)

2 large Butterfinger candy bars


Pecan Sandies Crust:
Cut butter into flour and powdered sugar with pastry blender or fork to make coarse crumbs. Stir in pecans and pat into a 9-inch pie plate. Bake at 350 degrees F for about 12 to 15 minutes, just until light golden brown. Do not overcook. Cool completely.

Butterscotch Filling:
Melt butter in a pan over medium heat, stir in the brown sugar and cook together, stirring constantly for about 3 minutes. Remove from the heat. In a small bowl, whisk cornstarch and ½ cup of the milk until smooth, then whisk in the egg yolks. Whisk the remaining milk into the brown sugar mixture, then whisk in the cornstarch mixture. Return the pan to the stove on medium heat. Bring the mixture to a boil, whisking often. Reduce the heat to low, simmer, whisking constantly until the filling thickens for about 1 minute. Remove from the heat and add the vanilla. Spoon the butterscotch pudding into the baked pie crust. Cool completely in the refrigerator.

Top the completely cooled pie with the whipped cream if desired.

Pie can be garnished with crushed Butterfinger bars, chocolate curls, etc, to your liking.