Mothers Butterscotch Pie Recipes

MOTHER'S BUTTERSCOTCH PIE

Steps:

• 1. In a heavy skillet melt the butter. When golden, add the brown sugar; boil until foamy. Stir in the boiling water.
• 2. In a saucepan, mix together corn starch, flour, salt and milk. Stir in the brown sugar mixture. Cook over low heat, stirring constantly. Let boil 1 minute.
• 3. Remove from heat; stir half of it into 3 slightly beaten egg yolks. Then blend egg mixture back into the hot mixture; let boil 1 minute longer. Stir in the vanilla. Cool slightly.
• 4. Pour filling into cooled baked pie shell. Serve immediately with whipping topping or refrigerate before serving later.

GRANDMA'S BUTTERSCOTCH PIE

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.

BUTTERSCOTCH PIE

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.