My mother loved Butterscotch pie. She would try to make an old recipe that she got from a aut, but it would never set. She tried everything. At one point I found out that dark brown sugar has more molasses and is more acidic and can change the texture of things. Maybe the type of brown sugar is the problem. So she switched and it worked. But I cannot remember what she used originally. Did she switch from light to dark? or the other way around? Everything I read tells me there is no difference in which you use, other than the flavor and moisture content but that isn\’t true. One of them doesn\’t work as well in an old-fashioned, homemade butterscotch pie recipe. Please enlighten me. My mother has been gone more than 20 years and I can\’t ask her.
About the type of brown sugar to use in an old-fashioned butterscotch pie recipe, it’s difficult to say for certain without more information about the recipe itself. I would advise this, because you’re unsure which type of brown sugar to use, you could try experimenting with all the sugars at your disposal and see which one gives you the best results.
It’s also possible that other factors such as cooking time, temperature, or the ingredients themselves could be affecting the texture and setting of the pie, so you may need to do some additional troubleshooting to get the recipe just right.