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.
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
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
EASY BUTTERSCOTCH & RUM PIE
This recipe is from 'always time for times' by Keebler ready crust cookbook. This is very good pie, and, best of all, so quick and so easy, and quite rich. If you are partial to butterscotch, you will like this.
Provided by Pat Campbell
Categories Pies
Time 2h30m
Number Of Ingredients 7
Steps:
- 1. Heat water and rum together until extremely hot but not boiling. Dissolve sugar into water/rum mixture. Swirl chips in water/rum mix until completely melted.
- 2. Slowly mix in egg, mixing well. Let cool. Beat whipping cream until stiff peaks form. Fold into cooled butterscotch mix. Spoon into pie crust. Freeze until firm, about 2-3 hours.
- 3. Garnish edges with slivered almonds.
BUTTERSCOTCH CREAM PIE
Steps:
- For the crumb crust: Butter a 9-inch pyrex pie pan. Set a rack at the middle level of the oven and preheat to 350 degrees.
- Place nuts in bowl of food processor fitted with metal blade. Pulse 10 or 12 times at 1-second intervals to finely grind without reducing to a paste. Remove cover and scrape inside of work bowl with a spatula.
- Add remaining ingredients except butter and pulse once or twice to combine.
- Add butter and pulse 3 or 4 times, until mixture is evenly moistened and looks crumbly. Remove blade and turn mixture out into prepared pan.
- Using your fingertips, distribute the crumb mixture evenly over the bottom and sides of the pan, gently pressing into place. Make sure that the crumb coating is even because thin spots will burn during baking.
- Use the back of a spoon to smooth the surface of the crust and to make the rim of the crust straight and even.
- Bake the crust for about 20 minutes, or until the surface of the crust is a deep golden brown. Watch carefully, because the high sugar content makes them burn easily. Cool on rack.
- To make the filling: Combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. Spread the cooled filling evenly in the cooled crust.
- To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak. Use a hand mixer on medium speed or a heavy-duty mixer fitted with the whisk. Spread the cream over the filling, making sure it touches the edges of the crust all around.
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- A video! Add flour(s), sugar, salt and spices to the food processor. Short pulse a couple times until mixed. Open the lid and scatter butter over the dry ingredients. Pulse about 6-7 times. Drizzle ¾ of the water/vinegar over the mixture and cover. Pulse again until the mixture resembles coarse crumbs, about 4-5 times.
- Combine flour(s), sugar, salt, and spices in a large bowl. Stir to combine. Add cut butter and coat with the dry mixture. Using a pastry blender, two knives, or your hands, cut/work the butter into the dry. Ready for liquid is when the dough is shaggy looking and butter’s well distributed. Drizzle the water/vinegar in two-three stages.
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