Grandma Frances Easy Butterscotch Pie Recipes

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.

MUM-MUM'S BUTTERSCOTCH PIE

Steps:

• Combine milk, brown sugar, and cornstarch in a medium saucepan over medium heat. Cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 10 minutes.
• Remove about 1/2 cup of the filling mixture and slowly whisk into beaten egg yolks to temper them. Pour mixture back into the pan and bring to a boil. Reduce heat and continue cooking, whisking constantly, until thickened to a pudding-like consistency, about 10 minutes. Remove from heat; stir in butter and vanilla extract until well mixed.
• Cover filling and allow to cool completely, stirring occasionally. Place in an ice bath to speed up the cooling, if desired. Pour mixture into pie crust and set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Beat egg whites and cream of tartar together in the bowl of a stand mixer, or using an electric mixer, until soft peaks start to form. Add sugar gradually, continuing to beat until peaks turn stiff and meringue is glossy.
• Cover the pie filling with peaks of meringue, making sure to cover all the filling to the edges of the crust.
• Bake in the preheated oven until meringue peaks are browned, 10 to 15 minutes. Let cool to room temperature on a wire rack, about 1 hour. Transfer to the fridge to cool completely, about 4 hours.

GRANDMA'S BUTTERSCOTCH PIE

Steps:

• 1. In a double boiler, whisk together sugar, corn starch, and flour.
• 2. Add just enough milk to make a paste.
• 3. Stir in beaten egg yolks.
• 4. Stir in the remainder of the milk.
• 5. Cook slowly; stirring constantly when thick. Remove from heat.
• 6. Add butter and vanilla.
• 7. Pour the filling into the baked pie shell and refrigerate.

GRANDMA FRANCES EASY BUTTERSCOTCH PIE

Steps:

• Add all ingredients into a large saucepan.
• Mixwell. Put on low 2 medium Heat and using a whisk whisk until thick.
• Remove from Heat add 2 tablespoons butter and 1 teaspoon vanilla. Stirring into hot pudding.
• Cover with film and cool. When cool add to pie shell. Top with whipped cream and enjoy.

BUTTERSCOTCH PIE

Steps:

• 1. Beat egg yolks, add milk, brown sugar, flour, and salt. Cook on medium heat until thick, stirring constantly. Then add butter,vanilla and brown sugar. Pour into baked pie crust. Cover with meringue and bake at 325 until brown.
• 2. Meringue 1 tbs. corn starch 2 tbs. sugar 1/2 cup water Cook until clear, stirring constantly, set aside. 3 egg whites pinch salt 6 tbs. sugar Add salt to egg whites, beat until peaks form. Add cornstarch mixture. Beat until creamy. Add 6 tbs. sugar gradually, beating until creamy. Cover pie, Bake 325 until brown. (Will take a while at this temperature)

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.

GREAT GRANDMA'S BUTTERSCOTCH PIE

Steps:

• 1. Brown the butter in a pan, add sugar and stir constantly until sugar is dissolved. Add the water stirring constantly. Mix together well, the egg yolk, milk and corn starch. Add this to the sugar mixture stirring constantly while cooking until the pudding is thickened. Pour into a baked pie shell. Cool completely and then refrigerate until cold to make sure it is set and easier to cut.
• 2. I like mine cold and plain, but you can garnish... *** Garnish with whipped cream just before serving. You can use meringue or cool whip or ice cream.