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.
BUTTERSCOTCH PIE
This is my ex mother in law's recipe and it is delicious. My ex husband always requested it for his birthday instead of cake.
Provided by MarieRynr
Categories Pie
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the brown sugar, flour and salt in the top of a double boiler.
- Stir in the milk, add the butter and cook over simmering water, stirring, until thickened.
- Let cook 20 minutes, stirring occasionally.
- Beat 2 egg yolks.
- Temper them with a little of the hot mixture, then stir them into the pudding.
- Cook 5 minutes longer.
- Remove from heat.
- Add the vanilla, then pour into the prepared pie shell.
- Beat the egg whites and cream of tartar until stiff, beating in the sugar a little at a time to make a meringue.
- Spread on top of pudding and brown in a 350*F oven for about 10 minutes or until golden.
Nutrition Facts : Calories 469.9, Fat 18.9, SaturatedFat 7.4, Cholesterol 92.1, Sodium 655.2, Carbohydrate 68.3, Fiber 0.7, Sugar 43.9, Protein 7.5
BUTTERSCOTCH PIE
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
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.
DOUBLE BUTTERSCOTCH PIE
personally, my favorite is butterscotch pie, i like mine made the old fashioned way, with the brown sugar, but my husband wants it like mom fixed it, so we have to please our men, i guess you could say, i had to compromise.
Provided by phyllis mcdaniel @pjcrafty
Categories Pies
Number Of Ingredients 17
Steps:
- sift flours and sugar together, cut in crisco, until like sand, pour in milk, with a meat fork, stir until all flour is worked in, flour your countertop fairly good, pour your dough out, coat with flour, put some of the flour on your rolling pen to keep from sticking, roll in one direction, turn your dough a half turn, roll in one direction, turn your dough, do this until your pie crust is large enough for your pie dish. line dish with crust, crimp or flute edges, prick bottom of crust with a fork, bake at 350 until lightly brown.
- pie filling: in a saucepan, add 1 cup water, into this put 12 of the butterscotch disks, cook on medium to low heat until disks melt. when melted, pour this into a measuring cup, add enough water to make 1 cup. return to saucepan, add pudding mix, plain flour, 3 cups milk, using a whisk stirring constantly. cook until pretty thick, when thick, pour into pie crust, when you get almost all of your pudding mix poured in, and you think it will not hold the rest, pour the rest real slow, as it thickens pretty quick. set aside.
- topping; 4 egg whites, 1/8 teasp. cream of tarter, 6 tablespoon sugar, whip until very stiff, apply to pie, crush the other 2 butterscotch disks, (i use the handle of a butter knife) sprinkle over topping, put in oven, on 350 degree, brown.
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 PIE
Grandma's butterscotch was my brother's favorite pie when we went down to the country to visit. My favorite was chocolate, so she usually made both and had them sitting on the table waiting for us. I miss those days,
Provided by Tere Gill
Categories Pies
Time 45m
Number Of Ingredients 14
Steps:
- 1. Place oven rack in middle position; preheat oven to 350 degrees F.
- 2. In the top of double boiler, combine brown sugar, flour and salt.
- 3. Add milk and stir until any lumps are dissolved.
- 4. Cook over boiling water (do not let top pan touch the water) on medium-high heat, stirring constantly, for 10 minutes or until very thick.
- 5. Remove from heat and add several spoonfuls of the hot mixture to the beaten eggs (about 1/2- 3/4 cup) and mix until smooth (this is called tempering the eggs; don't skip this step or you will end up with scrambled eggs in the filling!)
- 6. Add egg mixture to the pan and, stirring constantly, cook over boiling water until thickened (approximately 2-3 minutes.)
- 7. Remove from heat and stir in the butter and vanilla until thoroughly combined.
- 8. Let cool slightly for a few minutes, then pour into pie crust.
- 9. Make the meringue by beating egg whites until frothy.
- 10. Add cream of tartar and beat until stiff, but peaks still bend.
- 11. Gradually add sugar while beating; add vanilla and beat until combined and has stiff peaks.
- 12. Spread meringue over filling, making decorative swoops and swirls.
- 13. Bake at 350 degrees F for 15 minutes; remove and let cool and set up for at least 3 hours at room temperature or 1 hour at room temperature and 1 hour in refrigerator. Refrigerate leftovers.
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