Butter-Scotch Pie (Anna Edmonson)

The filling can be made up to 2 days ahead and stored in an airtight container in the refrigerator with plastic wrap pressed directly on the surface to prevent a skin from forming. Stir gently before pouring into the baked crust. The assembled pie is best served within 24 hours of filling.

Store the finished pie covered loosely with plastic wrap in the refrigerator for up to 3 days. The crust may soften slightly over time. For best texture, serve chilled or at room temperature within 2 days of assembly.