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2 classic butterscotch ice cream pie recipes

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Quick butterscotch ice cream pie vintage recipe
If you love those creamy, sweet butterscotch chips, here’s an easy recipe that uses them to make your very own homemade butterscotch ice cream pie! As if the phrase “ice cream” wasn’t enough to make you want to try this vintage dessert, this pie recipe also has a buttery graham cracker crumb base, and some crunch from the delicious toasted pecans on top.

Want to mix things up a bit — you know, maybe with chocolate chips, peanut butter chips or white chocolate? You can use the same easy recipe to make any other morsel-flavored ice cream you want by just swapping out your favorite kind of candy chips in the “filling” portion of the how-to below.

If you’d like more quick and easy frozen dessert ideas, check out this Milky Way ice cream log and these Crunchy ice cream bars!

quick butterscotch ice cream pie recipe (2)

Recipe 1: Quick butterscotch ice cream pie recipe (1986)

All it takes is a morsel of perfection.

Ingredients

Crust
1-1/2 cups chopped toasted pecans, divided
1 cup graham cracker crumbs
1/3 cup butter, melted

Filling
1/2 cup sugar
1/2 water
One 6-ounce package (1 cup) of Nestle butterscotch flavored morsels
2 eggs
1/2 teaspoon salt
1/8 teaspoon nutmeg
1-3/4 cups heavy cream, whipped

Instructions

Crust: In bowl, combine 1/2 cup of pecans, graham crackers crumbs, and butter; mix well. Press crumb mixture into 9″ pie plate; set aside.

Filling: In saucepan, combine sugar and water. Bring to a boil over medium heat; boil 3 minutes. Remove from heat.

In a blender container, combine butterscotch chips and sugar mixture. Cover; blend at high speed for 30 seconds. Add eggs, salt, and nutmeg. Cover; blend at high speed for 1 minute. Cool to room temperature. Fold into whipped cream.

Spoon 1/2 filling into the crust. Sprinkle 1/2 cup of pecans on top. Spoon remaining filling on top. Garnish with remaining pecans. Freeze until firm.

Makes one 9″ pie.

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Quick butterscotch ice cream pie recipe card

quick butterscotch ice cream pie recipe


Recipe 2: Quick butterscotch ice cream pie with meringue topping (1965)

From The Tampa Tribune (Tampa, Florida) May 13, 1965

Some people consider dessert the best part of the meal. Although not all of us would place that much emphasis on the last course, some type of dessert seems to end a meal on a correct note.

As a dessert favorite, ice cream enjoys a large following. Its great variety of flavors and wide range of serving possibilities make it an excellent dessert choice from the homemaker’s standpoint, too. And, the nutritionist looks at an average serving of ice cream as a food that contains almost as much protein and calcium as 1/2 cup milk.

When planning meals, the homemaker takes into account the food likes and dislikes of all the family members. If your family rates pie and ice cream high on their list of dessert favorites, be sure to serve them Butterscotch Ice Cream Pie soon.

As the title says, this recipe combines two favorites. Then, a fluffy meringue and a butterscotch sauce add their own special goodness to the crumb crust and the ice cream.

You’ll find Butterscotch meringue ice cream pie recipe is an especially tasty answer to the “What’s for dessert?” question.

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1965 recipe for butterscotch ice cream pie

Butterscotch ice cream pie recipe

Ingredients

1-1/2 cups fine vanilla wafer crumbs
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 cup butter, melted (1/2 stick)
1 quart ice cream (vanilla, butterscotch or butter brickle)
2 egg whites
1/4 teaspoon salt
1/8 teaspoon cream of tartar
Butterscotch sauce (recipe below)

Directions

For crust, combine crumbs, 1/4 cup sugar, cinnamon and butter; mix well. Press mixture evenly over bottom and sides of 9-inch pie plate. Chill.

Spoon ice cream into shell. Store in freezer until ready to serve. Prepare meringue. Combine egg whites, salt and cream of tartar. Beat until mixture holds soft peaks. Gradually add remaining 1/4 cup sugar and continue beating until stiff anc glossy. Spread over ice cream sealing meringue to edges of crust.

Bake in very hot oven 450 degrees, until lightly browned, 3 to 4 minutes. Serve with butterscotch sauce. Makes one 9-inch pie.

Classic homemade butterscotch sauce

Ingredients

1/2 cup whipping cream
1/4 cup light corn syrup
1 6-ounce package butterscotch pieces
1/2 teaspoon vanilla

Directions

Combine cream and corn syrup: bring to full rolling boil, Remove from heat. Add butterscotch pieces and stir until completely melted. Add vanilla. Chill. Makes 1-1/4 cups sauce.

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