My uncle has requested a butterscotch pie for his birthday this weekend & I've been nominated to make it. I don't want to make one just using a box of butterscotch pudding, but I don't have a good recipe. Does anyone have one that you really like & would be willing to share the recipe? 
Here is one from Allrecipies.com, I've never made it but it has good reviews;
http://allrecipes.com/Recipe/Grandmas-Butterscotch-Pie/Detail.aspx
I haven't tried any of these, but found them...
http://www.dianaskitchen.com/page/cake/bscotch.htm
http://www.post-gazette.com/food/20010510mailbox.asp
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_18074,00.html
http://www.recipezaar.com/128543
Good luck!
I have used this recipe and all its variations for close to 50 years. This was my grandmothers recipe. It is quick and easy to prepare. This is also the base for chocolate, butterscotch, banana, coconut, streusel and chocolate chip pie. As this is a simple pudding recipe, it can be used for many other recipes. If you don't like meringue just top with whipped cream.
Basic Vanilla Cream Pie
2 cups milk
1 cup sugar
4 tablespoons flour
3 eggs, separated
2 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla
Heat 1 1/2 cups milk, add butter. Combine sugar, flour and salt. Stir in remaining 1/2 cup of milk and egg yolks. When smooth, stir into warm milk and butter. Cook until thickened stirring constantly. (Since this contains flour, allow the mixture to bubble for a few minutes to cook the flour.) Remove from heat and add vanilla. Allow to cool slightly and pour into a baked pie shell. Top with meringue, brown meringue. Allow to cool and refrigerate until serving time.
Variations:
Banana Cream Pie - Slice one or two bananas in to the pie shell before adding cooked pudding.
Butterscotch Cream Pie - Replace all of the white sugar with 3/4 cup (if you like your pie very sweet use a full cup) brown sugar and use 3 tablespoons butter rather than 2.
Chocolate Cream Pie - Add 1/4 cup cocoa to the flour and sugar before adding milk and eggs.
Chocolate Chip Pie - Sprinkle 3/4 cup chocolate chips in layers as you add the pudding to the pie shell.
Coconut Cream Pie - Add 3/4 cup coconut into cooked filling then pour into pie shell.
Peanut Butter Streusel Pie - Mix 1/3 cup peanut butter with 3/4 cup powdered sugar. Sprinkle half of the streusel crumbs in the bottom of the pie shell. Pour in half of the warm pudding then sprinkle the remaining half of the streusel and the the rest of the pudding. This is good with both vanilla and chocolate pudding.
Meringue
I'm fussy about meringues, and this Farm Journal recipe works very well.
3 egg whites
1/4 tsp. cream of tarter
1/4 tsp. salt
1/2 tsp vanilla
6 Tblsp. sugar
Have egg whites at room temperature to get the best volume. Place in bowl with salt and cream of tarter. Beat until frothy. Add sugar slowly, a little at a time, beating after each addition. When sugar is all added, check to make sure it is dissolved. (To check, rub some of the meringue between you fingers to see if it is still grainy.) Continue beating until smooth and meringue forms stiff pointed peaks when beaters are lifted. (It is possible to overbeat egg whites; they lose their glossy look and form clumps rather than pretty peaks. It's very irritating and there's nothing you can do about. Just don't tell, and nobody but you will notice. Of course, nobody will notice if you make a perfect meringue either.)
Place meringue around edge of filled pie shell sealing to edge. Pile the remaining meringue in center and completely cover filling. Using your spreading knife or the back of a spoon, lift soft curls over surface. Bake at 350 degrees for 12 to 15 minutes
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