Butterscotch Brickle Pie

Products Used
butterscotch brickle pie imperial




  1. Bake pie crust according to package directions. Let completely cool before filling.
  2. Place gelatin, brown sugar, and salt in medium saucepan.
  3. Whisk egg yolks in a bowl then stir in milk.
  4. Pour egg mixture into saucepan with gelatin mixture.
  5. Cook over medium heat, constantly stirring until mixture reaches 160°F and thickens slightly, about 5-8 minutes.
  6. Remove from heat and stir in butter and vanilla extract.
  7. Pour mixture into a large bowl and chill in refrigerator until partially set, about 30 minutes.
  8. Beat egg whites and cream of tartar with an electric mixer until frothy. Beat in granulated sugar, one tablespoon at a time, until stiff peaks form.
  9. Fold egg white mixture in with butterscotch filling mixture until combined.
  10. Pour mixture into cooled, baked pie shell.
  11. Sprinkle Bit’s O’ Brickle over filling. Refrigerate for at least 30 minutes before serving. 
Imperial Sugar Insight

Recipe tested and updated for Imperial Sugar by Heather Seeley @foodlovinfamily

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