Pecan Butterscotch Pie

Or any other kind of nut.

We learned a bit about butterscotch in the post for butterscotch crisps from Ceres, California.

From a notebook originally from somewhere in the general area of Sterling, Colorado from the 1930s.

This recipe is from the 11th page of the notebook; here’s the page in full (click to enlarge).

Click to expand a longer explanation...

In the words of the seller:
I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms.

Later addendum:

[A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area.

Pecan Butterscotch Pie

1-3/4 c. milk


  • 1 c. brown sugar
  • 1/4 c. flour
  • 1/2 tsp. salt

Stir into hot milk; cook in double boiler till thick.

Add 2 eggs. Cook 2 minutes longer.

Add 1 Tbsp. butter, 1/2 tsp. vanilla while warm. Pour into pastry shell.

Sprinkle with mixture:

  1. 1 Tbsp. melted butter
  2. 3 Tbsp. brown sugar; add
  3. 1/3 c. chopped pecan or any other kind of nuts.


Leave a Reply

Your email address will not be published.
Required fields are marked:*