Why do my butterscotch pies never hold their shape. I mean I might as well put it all in a dish and call it a pudding dessert. I used my gran's recipe and her's always looked lovely. It taste's great but...... I have tried cooking it longer, adding more eggs, more flour, less sugar, etc. I really don't care much about soft pies, but still I want to be able to make them. Actually the only soft pies I do make that turn out with shape holding is lemon and a chocolate one.