THE EASIEST BUTTERSCOTCH PIE
The yummiest butterscotch pie ever! You can use chocolate or vanilla, or just about any pudding you choose!
Provided by Heather
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, mix pudding mix and milk according to package directions. Fold half of the whipped topping into pudding. Pour mixture into graham cracker crust. Spread remaining whipped topping on top of pudding layer. Cover and refrigerate for at least two hours before serving.
- Serve cold with a drizzle of butterscotch topping over top of pie. If desired, sprinkle butterscotch chips on top as well.
Nutrition Facts : Calories 305 calories, Carbohydrate 40.7 g, Cholesterol 4.9 mg, Fat 14.8 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 385.4 mg, Sugar 27.9 g
BUTTERSCOTCH PIE
Steps:
- Preheat the oven to 350 degrees F.
- In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
- Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
- Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.
GRANDMA'S BUTTERSCOTCH PIE
This is one of my favorite holiday pies. Serve with whipped cream. Yum!
Provided by dschecht
Categories Desserts Pies Custard and Cream Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 41.5 g, Cholesterol 59.9 mg, Fat 8.9 g, Fiber 0.2 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 292.6 mg, Sugar 30.3 g
BUTTERSCOTCH PUMPKIN MOUSSE
Guests savor every creamy, spoonful of this spiced autumn dessert. It tastes so good, no one guesses that it's actually low in fat. -Patricia Sidloskas, Anniston, Alabama
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping. , Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with coarse sugar if desired.
Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 351mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERSCOTCH MOUSSE
Move over, chocolate mousse. This new taste sensation is made with butterscotch chips and soymilk.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In 1-quart saucepan, place 1 tablespoon soymilk and the butterscotch chips. Heat over low heat, stirring constantly, until chips are melted and mixture is smooth. Cool slightly.
- Meanwhile, in medium bowl, beat 3/4 cup soymilk and the pudding mix with wire whisk until mixture is blended and thickened. Stir in melted chip mixture until well blended. Fold in 2 cups whipped topping.
- To serve, spoon into individual dessert dishes; serve immediately or refrigerate until serving time. Just before serving, top with banana slices and additional whipped topping.
Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 20 g, TransFat 0 g
BUTTERSCOTCH MOUSSE PIE
Steps:
- Preheat the oven to 350°F.
- Combine the tofu, cashew butter, rice syrup, butterscotch, and vanilla in a food processor and process until creamy and completely smooth. Pour the mixture into the crust.
- Combine the chocolate chips and rice milk in a small saucepan and heat gently. Whisk together until smooth. Or, combine the chocolate chips and rice milk in a small bowl, heat in a microwave for about 45 seconds or until melted, then whisk together.
- Drizzle the melted chocolate over the top of the pie. Using a spoon, gently create swirl patterns.
- Bake for 40 to 45 minutes, or until the pie feels set in the center. Cool completely, then serve. If time allows, chill before serving.
- nutrition information
- Calories: 392
- Total Fat: 20g
- Protein: 10g
- Carbohydrates: 46g
- Fiber: 1g
- Sodium: 260mg
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- In a medium-sized bowl, whisk the pudding mix and cold water together until there are not any lumps. Mix in the sweetened condensed milk and cover and chill in the fridge for 5 minutes.
- Gently fold in the 2 cups of whipped cream or cool whip into the pudding mixture. Cover and chill in the fridge for another 20 minutes or until the mousse sets up.
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- Heat oven to 450°F. Make pie crust as directed on package for one-crust baked shell using 9-inch pie plate. Cool completely, about 30 minutes.
- In large bowl, mix pudding mixes and milk; beat 2 minutes with whisk. Stir in 1 cup of the whipped topping; spoon into pie crust. Cover loosely, and refrigerate at least 2 hours until set.
- To serve, spread remaining 1 cup whipped topping in center of pie, to within 1 inch from edge, and drizzle with butterscotch topping. Cut into slices. Store remaining pie in refrigerator.
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