Brown Bottom Butterscotch Pie Recipes

BROWN-BOTTOM BUTTERSCOTCH PIE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a food processor, combine crushed crackers, cashews, and granulated sugar. Cover and pulse several times to form fine crumbs. Add melted butter, and cover and pulse several times to combine. Press mixture onto bottom and up sides of a 9-inch pie plate. Bake for 8 to 10 minutes or until fragrant and firm. Cool on wire rack. Note: If desired, gingersnap crumbs may be substituted for graham crackers, and pecans may be used instead of cashews, as per original, very old recipe.
• 3. In small saucepan, bring whipping cream just to boiling over med. high heat. Remove from heat; add chocolate chips (do not stir). Allow to stand 5 minutes. Stir until smooth, and pour evenly over bottom of cooled crust.
• 4. In med. saucepan, combine brown sugar, cornstarch, and salt. Whisk in about 1/2 C. of evaporated milk. Then whisk in egg yolks until combined. Whisk in remaining evap. milk and milk. Cook and stir over medium heat until thickened and bubbly. Remove from heat, and stir in 3 TB. butter and vanilla. Cover and keep warm.
• 5. Prepare brown sugar meringue. In large mixing bowl, beat egg whites with electric mixer on medium high speed until soft peaks form. Gradually add brown sugar and granulated sugar, 1 Tbsp. at a time. Beat on high until stiff peaks form.
• 6. Pour warm filling over chocolate layer in pie pan. Spread meringue over warm filling, sealing to edge of crust and swirling meringue into peaks. Bake for 15 minutes, or until meringue is firm and golden. Cool on wire rack for 1 hour, then chill for 4-6 hours before serving.

BUTTERSCOTCH PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, melt butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.

GRANDMA'S BUTTERSCOTCH PIE

Steps:

• In top of double boiler, combine brown sugar, cornstarch, salt and milk. Cook, stirring constantly, until mixture starts to thicken, about 20 minutes.
• Whisk in egg yolks; continue to cook and stir until filling is thickened.
• While pudding mixture is cooking, preheat the oven to 400 degrees F (200 degrees C).
• Remove filling from heat, and stir in butter and vanilla.
• Pour filling into prepared pie crust. Bake in preheated oven until top begins to brown, about 5 minutes.