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.
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.
PAULA DEEN'S BEST BUTTERSCOTCH PIE RECIPE - (3.8/5)
Provided by kshepherd322
Number Of Ingredients 9
Steps:
- Preheat oven to 325. In a large heavy saucepan, combine sugars and cornstarch. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour egg mixture into prepared pie crust. Using the back of a spoon, spread meringue over hot filling, sealing to edge of the pie crust. Bake for 23 minutes. Cool completely on a wire rack. Store in refrigerator.
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