Submitted by Helen Levin
From her grandmother Eleanor Hutchison’s recipe, Abilene, Texas
Helen decided to create a family cookbook, so she began rummaging through old recipes. Somewhere amidst note cards, clippings, and scribbled slips of paper—many on the backs of checks, and even one on the Abilene public school schedule—Helen came across this recipe. When she asked her relatives to share any memories they had about Grandma El (pronounced EEL) and her butterscotch pie, the responses varied. Cousin Helen (whom our contributor was named after) remembered Eleanor as a smart woman, a great manager, funny as hell, but not a good cook. Cousin Sarah, on the other hand, said, “Butterscotch pie? I thought it was Scotch pie! Growing up, I figured it was for John A. [because he drank Scotch], so I never ate it!”
We are here to announce to all of Helen’s relatives, old and young, that this butterscotch pie is a winner. The pecan crust is a pleasant surprise when you bite into it, contrasting with the mellow butterscotch filling. You may want to resurrect El’s recipe and add it to the rotation. Your family and friends will think you invented something new. Accept the praise and offer up another slice.
“Butterscotch pie? I thought it was Scotch pie … so I never ate it!”