Recipe Detail

Butterscotch Pie with Gluten Free Graham Cracker Crust

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  • Brief Description

    This recipe is a lot of work but it's 100% worth it. I've adapted it from a recipe I found on the Food Network. I made some tweaks that I think make it much easier to make.

  • Main Ingredient

    Brown sugar, milk, cream

  • Category:  Pies

  • Cuisine:  American

  • Prep Time:  10 min(s)

  • Cook Time:  30 min(s)

  • Recipe Type:  Public

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  • Notes:

    Timing is key in this recipe. You need to monitor your mixtures very closely so that they don't burn or scald. I also highly recommend pre-measuring all of your ingredients so that you're able to work quickly.

  • Posted By:  VTMegs24

  • Posted On:  Apr 27, 2020

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Number of Servings:


  1. 1 1/2 cups - Gluten free graham cracker crumbs Approximately 10 full sheet graham crackers
  2. 5 tablespoons - Unsalted butter Melted
  3. 1/3 cups - Granulated sugar
  4. 2 1/4 cups - Milk
  5. 1 cubes - Heavy cream
  6. 6 tablespoons - Unsalted butter
  7. 1 1/4 cups - Brown sugar Packed
  8. 3 whole - Egg yolks
  9. 1/4 cups - Cornstarch
  10. 1/4 teaspoons - Salt
  11. 2 tablespoons - Scotch whisky
  12. 1 1/2 teaspoons - Vanilla extract
  13. 3 whole - Egg whites
  14. pinchs - Salt
  15. 3 tablespoons - Granulated sugar


Pre-heat oven to 300 degrees F. If you're starting with full-sheet graham crackers, you can use a food processor or blender to grind them up. Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl. Spray a 9-10" pie pan with cooking spray, I like to use Pam Butter. Press the mixture into the bottom of the pan and up the sides. Try to get it to an even thickness; you can use a glass to help with this. Bake for 10 minutes. Remove and allow to cool on the counter while you cook the filling.

In a medium saucepan combine the milk and cream. Bring the mixture to a simmer over medium heat. Once it begins to simmer immediately remove from heat and set to the side. The mixture can scald if you aren't careful.

In a large skillet melt the butter over medium heat. Stir in the brown sugar and arise the head to medium-high. Cook for 5 to 7 minutes, stirring constantly. You will know the mixture is done when you smell a nutty-caramel odor. Immediately move to the next step, it's important that the milk mixture is still warm when you finish.

Using a hand mixer with whisk attachments, gradually add the brown sugar mixture to the hot milk/cream mixture. Whisk until fully combined. It's critical that the milk mixture is still warm during this step or the caramel will seize up.

Put the egg yolks in a medium bowl. Whisk in 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Add in the scotch and whisk in.

Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will lead trail marks and will have a few large bubbles.

Turn off heat and whisk in the vanilla extract. Pour into the pre-baked pie shell and chill, uncovered, overnight.

Pre-heat oven to 400 degrees F. Whip the egg whites with salt in a stand mixer with the whisk attachment until they form soft peaks. Add sugar and whip until sugar is dissolved and whites are glossy. Spread meringue on top of the cooled pie and bake for 5 minutes until lightly browned. Chill until ready to serve.


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