GRANNY COMPTON'S BUTTERSCOTCH PIE
A vintage recipe passed down from my children's great-great-grandmother.
Provided by Constance Smith | Cosmopolitan Cornbread
Time 1h12m
Number Of Ingredients 9
Steps:
- In an iron skillet, stir together the brown sugar, cornstarch and salt.
- In a bowl, whisk together the egg yolks and milk. Pour those into the skillet and begin stirring the mixture over medium heat.
- Cook until the pudding becomes "good and thick."
- Stir in the butter, vanilla and bourbon.
- Continue to stir and cook another minute or so, until the butter is completely mixed in.
- Pour into the baked pie shell.
- Allow the pie to come to room temperature and then refrigerate for at least an hour.
- Enjoy topped with whipped cream.
Nutrition Facts : Calories 274 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 110 milligrams sodium, Sugar 35 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
OLD FASHIONED BUTTERSCOTCH PIE
A classic dessert handed down for generations. It has a rich, creamy butterscotch filling and a light meringue topping. A delicious pie that is perfect for any occasion.
Provided by jlshaw
Time 2h
Yield 10
Number Of Ingredients 10
Steps:
- Add water to brown sugar in saucepan, bring to a boil and boil to make a thin syrup. Separate eggs. Stir flour into egg yolks and add milk gradually, stirring to prevent lumping. Add egg/flour/milk mixture to syrup and boil until thickens. Remove from heat and add butter, vanilla and salt. Pour into baked pie shell. Top with meringue: egg whites beaten until stiff, adding cream of tartar and powdered sugar gradually while beating. Bake in 350 degrees F oven until peaks are lightly browned.
Nutrition Facts :
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.
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
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
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