• Lauren Humphreys

Butterscotch Pie

Happy Father’s Day to all of the dads out there, including soon-to-be dads and hopefuls. The world is a much better place thanks to many fathers but especially because of my own: David Mitchell. Everyone who knows my dad LOVES my dad. He is easy-going, hardworking, kind, and has the best sense of humor! Not to brag, but when it comes to family, I hit the jackpot! He and my mom are a perfect match, and life with five siblings has been phenomenal. There is never a dull moment when you’re around my family, and I mean that in the best possible way! See lots more photos below!

On a lighter note, one thing I definitely inherited from my dad (besides devilishly good looks as evidenced below—ha) is his sweet tooth! Though there are many favorites (homemade cheesecake with blueberry topping, caramel corn, ice cream, etc…), the recipe that always comes to mind when I think of my dad is butterscotch pie!

This is a family recipe that has been passed down from his grandmother, Florence Rasmussen. My uncle Jim (one of my Dad’s four brothers) makes 2 of these pies every Thanksgiving, and sometimes Christmas too! They are usually gone within 30 minutes because this pie is so good!

With that, please make today extra special for all dads! If you need a suggestion, this butterscotch pie will make any dad smile!

Butterscotch Pie

Recipe from my great grandmother Florence Rasmussen


1½ cups graham cracker crumbs

¼ cup granulated sugar

1/3 cup butter, melted


¾ cup brown sugar

3 Tbsp cornstarch

¼ tsp salt

2 cups milk

3 egg yolks, beaten well

2 Tbsp butter, cut in small cubes

1 tsp vanilla


 3 egg whites

¼ tsp cream of tartar

¼ cup plus 2 Tbsp sugar

Prepare crust: Mix graham cracker crumbs and sugar in a mixing bowl. Add melted butter and press onto the bottom and sides of a 9” pie plate. Chill until firm.

Prepare pudding: Whisk together brown sugar, corn starch, and salt. In a separate bowl, whisk together the milk and egg yolks. Once well mixed, gradually stir the milk and egg yolk mixture in with the dry ingredients. In a saucepan, cook over medium heat until thickened and bubbly, stirring constantly.  Remove from heat and add butter and vanilla, stirring until smooth. Cover and keep warm.

Prepare meringue: Combine egg whites and cream of tartar in a large mixing bowl.  Beat with an electric mixer.  Gradually add sugar until mixture forms stiff, glossy peaks.

Pour butterscotch pudding into crust and spread meringue over hot pudding, sealing to the edges.Bake in a preheated oven at 350° F until meringue is lightly browned, about 15 minutes. Cool on wire rack for 1 hour, and refrigerate for at least 3 hours before serving.


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