Butterscotch Pie I Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE EASIEST BUTTERSCOTCH PIE



The Easiest Butterscotch Pie image

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

1 (3.4 ounce) package instant butterscotch pudding mix
2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 tablespoons butterscotch ice cream topping

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



Butterscotch Pie image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 20

2 1/4 cups milk
1 cup heavy cream
6 tablespoons unsalted butter
1 1/4 cups light brown sugar, packed
3 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons Scotch whisky
1 1/2 teaspoons pure vanilla extract
1 cup whipped cream, for garnish
Piecrust, baked blind, recipe follows
2 egg whites
Pinch salt
2 tablespoons sugar
4 1/2 cups sifted all-purpose flour
2 teaspoons kosher salt
2 teaspoons sugar
12 ounces (3 sticks) cold unsalted butter, cut into pieces
1/2 cup ice water (strain out the ice just before using)
2 teaspoons red wine vinegar

Steps:

  • In a large saucepan, combine the milk and cream, and bring to a simmer over medium heat. Immediately turn off the heat and set aside.
  • In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. (You will smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.)
  • Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture is not smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.
  • Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Add the scotch and whisk in.
  • Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.
  • Turn off the heat and whisk in the vanilla extract. Pour into the pre-baked pie shell and chill, uncovered, at least 2 hours, or overnight.
  • Preheat oven to 400 degrees F.
  • For the meringue top: Whip whites with the salt to soft peaks, then add sugar and whip until sugar is dissolved and whites are glossy. Spread meringue on top of the slightly cooled pie and bake for 5 minutes until lightly browned (cappuccino colored). Chill until ready to serve.
  • In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter.
  • In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter.
  • Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
  • When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. If you like, you can roll out the dough between two sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on. However, you won't be able to check the progress of the dough as easily. It's entirely up to you.
  • Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than two or three times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm the butter up. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11-inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
  • Set your pie or tart pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. Again, it's up to you. Either choice will work.
  • To transfer the crust to the pan, we find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. If using waxed paper, peel off the top layer, turn the crust gently into the pan, and peel off the remaining paper. Make sure that the dough is allowed to settle completely into the pan.
  • Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; it will patch easily. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
  • For a single-crust pie: Working around the rim, turn the crust under itself (not under the rim of the pan) to make a thick edge, pressing it firmly against the pan to reduce shrinkage. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge.
  • Chill the finished crust or crusts for 20 to 30 minutes before filling the pie. When the bottom crust is filled, rest the top crust on top and pinch the edges together, turning them under all the way around. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge.
  • For a prebaked pie or tart crust (blind baking): Preheat the oven to 375 degrees F. Line the inside of the chilled crust with aluminum foil (don't turn it down over the rim, but leave the extra sticking up so that you have something to hold on to). Fill the foil all the way up to the top of the shell with pie weights or dried beans. Bake 25 to 30 minutes, until dry and beginning to turn "blond". Lift the foil and weights out of the shell and bake another 10 to 15 minutes, checking frequently to prevent overbaking, until medium brown.
  • Yield: 2 crusts
  • Preparation time: 15 minutes plus rolling and shaping
  • Cooking time: 30 minutes
  • Ease of preparation: moderate
  • Recipe courtesy Gale Gand, "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999

GRANDMA'S BUTTERSCOTCH PIE



Grandma's Butterscotch Pie image

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

1 cup packed light brown sugar
4 tablespoons cornstarch
½ teaspoon salt
2 cups milk
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked

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 PIE



Butterscotch Pie image

This pie's filling is like creamy pudding and is crowned with golden peaks of meringue. -Cary Letsche, Brandenton, Florida

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust pie
6 tablespoons butter
6 tablespoons all-purpose flour
1-1/2 cup packed brown sugar
2 cups whole milk
1/4 teaspoon salt
3 large egg yolks, room temperature, beaten
1 teaspoon vanilla extract
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar

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.

Nutrition Facts : Calories 487 calories, Fat 20g fat (10g saturated fat), Cholesterol 116mg cholesterol, Sodium 330mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 0 fiber), Protein 6g protein.

More about "butterscotch pie i recipes"

BUTTERSCOTCH PIE RECIPE | MYRECIPES
butterscotch-pie-recipe-myrecipes image
Mar 20, 2003 Directions. Step 1. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, powdered sugar, and 1/4 …
From myrecipes.com
5/5 (4)
Calories 280 per serving
Servings 10
  • To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, powdered sugar, and 1/4 teaspoon salt in a medium bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Combine water and vinegar. Sprinkle surface of flour mixture with water mixture, 1 tablespoon at a time; toss with a fork until moist. Gently press mixture into a 4-inch circle on plastic wrap, and cover. Chill for 1 hour.
  • Slightly overlap 2 (15-inch) sheets of plastic wrap on a slightly damp surface. Unwrap chilled dough, and place on plastic wrap. Cover with 2 additional (15-inch) sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 10 minutes or until plastic wrap can be easily removed.
  • Let stand 1 minute. Remove 2 sheets of plastic wrap. Fit dough, plastic wrap side up, into a 9-inch pie plate; remove remaining plastic wrap. Press the dough against bottom and sides of pie plate. Fold edges under, and flute. Freeze 10 minutes.
See details


PIONEER WOMAN BUTTERSCOTCH PIE - TABLE FOR SEVEN - CHEFS & RECIPES
Oct 30, 2022 Make the Filling: Whisk the egg yolks in a large bowl until smooth. Make the caramel/butterscotch mixture by stirring together the sugar and 1/4 cup water in a small …
From ourtableforseven.com
See details


40 OLD-SCHOOL BUTTERSCOTCH RECIPES WE STILL LOVE TODAY
Jun 19, 2019 Butterscotch Pears. This grand finale simmers during dinner and impresses as soon as you bring it to the table. Serve as is, or with vanilla ice cream and a slice of pound …
From tasteofhome.com
See details


CREAMY BUTTERSCOTCH PIE - THE SOUTHERN LADY COOKS
Feb 1, 2021 2 tablespoons margarine or butter. Bake crust and let cool. In a pot on top of the stove mix milk, sugar, cornstarch, egg yolks, vanilla and salt with a whisk. Add butter in one …
From thesouthernladycooks.com
See details


BUTTERSCOTCH PIE - FLAKY CRUST WITH CARAMELIZED CUSTARD - TORI AVEY
Jan 24, 2016 Heat the oven to 350°F. Remove the dough from the refrigerator and let it sit at room temperature for 10 minutes. Roll the dough out on a lightly floured work surface to a 12 …
From toriavey.com
See details


THE BEST BUTTERSCOTCH CINNAMON PIE RECIPE • THE FRESH COOKY
Jul 28, 2022 Step 1 | Prebake Pie Crust. Roll out the pie shell (or prebake a store-bought pie shell) into a 9” pie pan. Flute the edges of the pie crust or press them with the tines of a fork. …
From thefreshcooky.com
See details


CREAMY BUTTERSCOTCH PIE (EASY RECIPE WITH VIDEO) - FAVORITE FAMILY …
Dec 1, 2022 Add the egg yolk mix to the rest of the hot mixture. Add the butter and vanilla and thoroughly combine. Cool the mix completely in the fridge. When ready to eat, pour the …
From favfamilyrecipes.com
See details


WHAT IS BUTTERSCOTCH? AND HOW IS IT DIFFERENT THAN CARAMEL? | KITCHN
1 day ago The main difference between caramel and butterscotch is that caramel is made by heating white, granulated sugar to various stages, while butterscotch is made with brown …
From thekitchn.com
See details


BUTTERSCOTCH BANANA CREAM PIE
Directions. Prepare pie crust according to package directions for an unfilled baked shell; cool completely. Layer cooled crust with bananas and drizzle with Creamy Caramel Sauce. Set …
From tastefullysimple.com
See details


BUTTERSCOTCH SAUCE - THE BEST HOMEMADE BUTTERSCOTCH SAUCE
Dec 12, 2022 Step 1 – Melt the butter. Place the butter in a saucepan over medium heat and melt. Then whisk in the brown sugar and salt. Add the cream until it’s well blended. Step 2 – …
From dessertsonadime.com
See details


BUTTERSCOTCH CINNAMON PIE - MY KITCHEN SERENITY
Dec 12, 2022 Add to the sugar mixture and blend with a whisk. Step 2 - Pour into a heavy saucepan and cook over medium heat for 15 minutes, stirring occasionally with a whisk. The …
From mykitchenserenity.com
See details


BUTTERSCOTCH PIE - SAVOR THE BEST
Pour the cream and egg mixture into the saucepan then place it back on the stove and cook until the mixture thickens. Remove the saucepan from the heat and stir in butterscotch chips.
From savorthebest.com
See details


I MADE DOLLY PARTON'S BUTTERSCOTCH PIE AND IT'S A RICH, …
Oct 24, 2022 Preheat the oven to 375°F. Spray a 9-inch pie plate with nonstick cooking spray. Mix together the chopped pecans, softened butter, brown sugar and salt using a fork in a …
From tasteofhome.com
See details


BUTTERSCOTCH PIE RECIPE - GRANDBABY CAKES
Oct 25, 2022 For the Crust. In a medium-sized bowl, add flour, sugar, and salt and whisk together to combine. Next, add your butter cubes to the flour, and using your pastry cutter, cut …
From grandbaby-cakes.com
See details


BUTTERSCOTCH PIE - EASY DESSERT RECIPES
Nov 16, 2022 This homemade Butterscotch Pie recipe will melt in your mouth with its sweet and creamy pudding-like filling. The sweetened meringue topping is so soft and satisfying, …
From easydessertrecipes.com
See details


BUTTERSCOTCH PIE - HANDLE THE HEAT
Nov 4, 2022 Preheat the oven to 350°F. In the bowl of a food processor pulse the Speculoos cookies until finely ground. Add the butter and pulse until moistened. Use the bottom of a …
From handletheheat.com
See details


BUTTERSCOTCH DESSERT RECIPES
Jul 14, 2021 Butterscotch Fruit Salad. View Recipe. Butterscotch pudding mix, diced apples, and frozen whipped topping combine for a cold, creamy dessert perfect for warm weather. …
From allrecipes.com
See details


BUTTERSCOTCH COOKIES RECIPE
Dec 8, 2022 Add flour mixture to butter mixture all at once; beat on low speed just until combined, about 1 minute, stopping to scrape down sides as needed. Fold in 1 cup of the …
From thespruceeats.com
See details


BUTTERSCOTCH PIE - WYSE GUIDE
Feb 27, 2021 Whisk until smooth and set aside. In a 4-quart saucepan, melt the sugar over medium-low heat. Shake the pan periodically to evenly heat the sugar. Once the edges start …
From wyseguide.com
See details


20 HOMESTYLE KOREAN SOUP RECIPES - BEYOND KIMCHEE
Dec 12, 2022 Using a small fine mesh strainer, scoop out scums floating on top. Reduce the heat to low and simmer for 20 minutes, covered. Add garlic and Korean soup soy sauce or …
From beyondkimchee.com
See details


THE BEST HOMEMADE BUTTERSCOTCH PIE | THE DOMESTIC REBEL
Nov 2, 2018 Preheat oven to 350 degrees F. Lightly grease a 9" round pie plate with cooking spray and set aside. Meanwhile, in a medium bowl, combine your Biscoff cookie crumbs and …
From thedomesticrebel.com
See details


Related Search