Butterscotch Pecan Pie Recipes

BUTTERSCOTCH PECAN DESSERT

Steps:

• Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

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.

BUTTERSCOTCH PECAN PIE

Steps:

• Preheat oven to 400* In medium bowl, beat eggs slightly.
• Add corn syrup, salt, vanilla, brown sugar and butter; mix well.
• Stir in nuts.
• Pour into unbaked pie shell.
• Bake 15 minutes.
• Reduce heat to 350* and bake additional 30-35 minutes or until edge of filling seems set.
• Let cool completely on wire rack.
• Just before serving, decorate around edge with rosettes of whipped cream.

BUTTERSCOTCH PECAN PIE

Steps:

• 1. One 9 inch deep dish pie shell, baked. I use enough toasted pecans (halves or pieces) to cover bottom of shell. It keeps your crust from getting soggy. If you would rather not use the pecans, brush your crust with oil before baking. It has about the same results. Whisk in medium size heavy saucepan, flour, sugar, and cornstarch. Over med heat, stirring constantly, add skim milk and whisk till combined, then add cream and egg yolks, cook until very thick, stirring constantly, it scorches easily. Remove from heat and add butter and flavorings, stir well. Cover with plastic or lid, but don't let condensation run back into mixture. Stir every few minutes until completely cool before pouring or spooning into shell.
• 2. With the 3 remaining egg whites, make sure they are at room temp for full volume, and bowl and beaters are completely clean, add pinch of salt, beat on med-hi speed until foamy, then add 1/4 tsp Cream of Tartar, then on high speed, add 4 TBSP sugar, 1 TBSP at a time. Here is where my recipe differs from all others I've seen: I only wait until the 1 TBSP of sugar is combined well before adding the next. If you wait until each spoonful is dissolved, you tend to have to overbeat the meringue and it will weep and crack. If you add it fairly quickly as I described above, by the time it becomes glossy and holds firm, but not stiff peaks, the sugar will be dissolved. spread over pie, sealing completely to the crust all the way around or it will shrink.
• 3. I never brown my meringue in a hot oven. It defeats the purpose of completely cooling the pie filling before adding to the crust. I just brown the meringue on the lower middle rack, under the broiler. Never close your oven door when broiling. If nothing else it lets you keep a close eye on it to keep it from burning. You may need to rotate the pie for more even browning. Also, there is relatively no cooling time. After app 5-10 minutes, spray a very sharp knife with cooking spray, or dip in warm water and shake off excess to slice your pie. you must clean off any residue and repeat the spray or water for every slice. Hope you enjoy!

BUTTERSCOTCH PECAN PIE

Steps:

• Preheat oven to 350°.
• Gently warm the corn syrup, brown sugar, and butter together in a saucepan until the butter melts.
• Turn off the heat and add the butterscotch chips.
• Scatter them around rather than dumping them in one spot; set the pan aside for 5 minutes, shaking it once or twice to move hot liquid over the chips.
• After 5 minutes, add the salt and whisk to smooth.
• Pour the mixture into a large bowl and let cool for 5 minutes.
• In a bowl, whisk the eggs and egg yolk together just until frothy.
• Whisk in the vanilla; whisk a little less than half of the hot liquid into the eggs until smooth.
• Add the rest of the hot liquid and whisk until smooth.
• Add in the pecans and stir well; turn the filling into the cooled pie shell.
• Using a fork, gently rake the filling to distribute the pecans evenly.
• Place the pie on the center oven rack and bake until the perimeter of the filling has puffed up and perhaps cracked slightly, 40-50 minutes.
• Rotate the pie 180° halfway through the baking, sot that the part that faced the back of the oven now faces forward.
• When done, the center may wobble a little, but it shouldn't seem soupy.
• Transfer the pie to a wire rack and let cool.
• Serve slightly warm or at room temperature; or let cool thoroughly; cover with loosely tented foil; refrigerate for several hours before serving.