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
This recipe is based on my grandma's butterscotch pie. I loved this pie so much I requested it instead of cake on my birthday! I've come up with this recipe using her handwritten ingredient list, various recipes and tips from the Internet, and trial and error.
Provided by kuppykake
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 6h5m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 49.4 g, Cholesterol 98.2 mg, Fat 17.2 g, Fiber 0.4 g, Protein 5.8 g, SaturatedFat 7.3 g, Sodium 217.1 mg, Sugar 35.5 g
GRANDMA FRANCES EASY BUTTERSCOTCH PIE
This was one of my grandmother's favorite pies she made it a warm summer day and served it with vanilla ice cream unfortunately I don't know how to make vanilla ice cream and I don't have an ice cream maker. So Cool Whip or whipped cream is what I use. Enjoy
Provided by Linda Smith @Cookenwithlov
Categories Pies
Number Of Ingredients 7
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.
GRANDMA'S BUTTERSCOTCH PIE
Butterscotch is one of those old-fashioned pies that will transport you back to grandma's kitchen. After one bite of this pie, you might find yourself eating it straight from the pie plate. The pie is rich, sweet, and silky. It has a texture similar to a thick custard. Just heavenly.
Provided by Melissa Snow
Categories Pies
Number Of Ingredients 9
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.
GREAT GRANDMA'S BUTTERSCOTCH PIE
This is one of my father's favorite pies! His Grandmother Kennedy would make this pie for him once a week for most of his life... when his grandmother passed away... his mother took over the job of making this pie every week.... my mother took over the job from her mother-in-law.... and I took over the job from my mother.... ...
Provided by Colleen Sowa
Categories Puddings
Time 30m
Number Of Ingredients 9
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.
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.
CHOCOLATE CHIP BUTTERSCOTCH PIE
Provided by Sunny Anderson
Categories dessert
Time 3h35m
Yield 1 (8-inch) pie
Number Of Ingredients 12
Steps:
- For the butterscotch sauce: melt the butter in a sauce pot over medium-high heat. Add the brown sugar, corn syrup, and salt. Bring to a simmer and stir until golden amber in color, about 10 to 15 minutes. Remove from heat and slowly stir in the cream. Remove from the heat and set aside to cool.
- For the filling: add the mascarpone cheese and the heavy cream to a large bowl and whish until combined. Add the sugar, vanilla, and salt. Whisk until soft peaks form, then fold in the chocolate chips. Pour the filling into the crust, smoothing out the pie surface. Refrigerate for at least 3 hours and serve drizzled with butterscotch sauce.
AUNT JIMMY'S BUTTERSCOTCH MERINGUE PIE
This is one of my brother Gary's favorite pies made by my Aunt Jimmy. She was called Jimmy because when she was little she got a very short haircut which made her look like a boy so instead of her brother calling her by her right name, Sylvia, he called her "Jimmy". It's good after spicy food like barbecue.
Provided by Food Network
Categories dessert
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- Make the Filling: In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately remove from the heat and set aside.
- Melt the butter in a large, heavy skillet over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook, stirring constantly, until caramelized, 5 to 7 minutes. (You'll 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 isn't 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. Whisk in the Scotch.
- While 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 prebaked pie shell and set aside while you make the meringue.
- Make the Meringue: In a standing mixer fitted with a whip attachment, whip the whites in a clean dry bowl on low speed until foamy. Add the cream of tartar and continue whipping on medium speed until soft peaks are formed. Gradually pour in the sugar and continue whipping on high speed until stiff and glossy. Pile the meringue onto the pie and swirl to cover, spreading it to the edge. (Making sure it touches the edge.) Bake the pie until the meringue is lightly browned, about 15 to 20 minutes.
- Chill the pie, uncovered, at least 2 hours or overnight before serving.
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
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
JOLEAN'S BUTTERSCOTCH PIE, PENNSYLVANIA DUTCH STYLE
This is a personal, absolute favorite of mine!!! Mom never would tell us where she got this recipe (which always made Dad raise one eyebrow...LOL!) And she never gave us girls the recipe while she was here --- it was something truly special to her as well, although I don't know exactly why. I found the old, yellowed, hand-written recipe hidden deep in her personal recipe box after she passed away... The taste and the texture of this pie is incredible, and I've never been able to match it -- I've tried for 6 or 7 years to find a "quick" fix for this. But nope...Nothing doing. Gotta have this exact recipe!!! Once you have this, you'll never fully enjoy any other butterscotch pie!!! (I sound pretty serious, don't I?) LOL! No, seriously, the recipe looks a whole lot more complicated than it really is -- super simple, just home-made! YUM!
Provided by Stacky5
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat, and then remove from fire.
- Beat egg yolks.
- In separate large bowl, mix flour with 1/2 of milk, until smooth. Then add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture.
- Add flour mixture to saucepan with sugar/butter mixture and cook on low/medium heat until thickened (anywhere from 30-45 minutes), stirring CONSTANTLY.
- Remove from heat and blend in vanilla extract. Stir CONSTANTLY until well blended and slightly warm and then pour into a prepared (baked) 9" pie crust.
- Top pie with meringue (recipe to follow).
- After meringue is spread on top, Bake at 350° for 12 to 15 minutes, or until meringue is golden. Cool for 10-15 minutes.
- MERINGUE: 3 egg whites (reserved from pie filling recipe), 1/2 teaspoons vanilla, 1/4 teaspoons cream of tartar, 6 tablespoons granulated sugar.
- With a mixer, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
- Spread meringue over slightly warm filling, sealing to edge of crust. (Then bake and cool as directed above.).
Nutrition Facts : Calories 514.4, Fat 22.6, SaturatedFat 9.7, Cholesterol 120.7, Sodium 326.3, Carbohydrate 70.7, Fiber 1.2, Sugar 52.6, Protein 8.2
GRANDMA NISSLEY'S BUTTER-SCOTCH PIE
Categories Dessert
Number Of Ingredients 8
Steps:
- Mix brown sugar and flour together well. Add 2 cups of milk to mixture, and cook in a double boiler until luke warm. Then add beaten egg yolks. Return to double boiler, and cook until thick. Add pinch of salt and butter. Pour into baked pie shell. Add beaten egg whites to top of pie (sweeten whites slightly with approx 2 T of sugar to every white used, plus 1/4 tsp of baking powder (or cream of tartar.)) Brown meringue in slow oven (300-375-degrees for 8-10 minutes).
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CREAMY BUTTERSCOTCH PIE - THE SOUTHERN LADY COOKS
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5/5 (12)Category Dessert, PieCuisine AmericanTotal Time 25 mins
- 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 piece. Cook on medium high heat for 5 to 7 minutes until butter melts and mixture thickens. Stir constantly because this will burn easily. Once thickened, remove from heat and pour into the pie crust.
- Start beating egg whites, adding sugar while beating. Add vanilla and continue until peaks are formed. Spread on pie covering entire pie. Bake in preheated 350 degree oven until brown on top or place under broiler to brown.
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