Old Fashioned Butterscotch Pie Food

OLD FASHION BUTTERSCOTCH PIE

Steps:

• Preheat the oven to 350. Measure out all of the ingredients and have placed nearby ready to add in at the appropriate time. Place the pie crust into a 9inch pie plate and flute the edges to hold the pie. Prick holes in the bottom of the crust with a fork and place on the middle rack in the oven and prebake the shell for 15 minutes. When done, remove from the oven and set aside. Leave the oven on 350 when you remove the pie crust.
• While the crust is baking, set out 2 sauce pots (one small and one medium) on the stove top and also a double broiler with the bottom filled with water. Start heating the water on high until water comes to a boil. When it comes to a boil, place the top pan of the boiler on top and cut the heat to medium - the water beneath should still boil - but at a lower level.
• When the crust is baking and the water is heating in the bottom of the double broiler, Place the milk in the small sauce pot and heat over medium heat until just about to boil - make sure to stir frequently so as not to burn the milk.
• In the medium sized sauce pot, while the crust is baking, the milk heating and the water in the double broiler is heating, melt the stick of butter over medium heat and then remove from the heat. Add the sugar and then stir in the egg yolks, flour, salt. When the milk almost boils, add it to this mixture. Set it back on the burner on medium and while stirring, bring it back to a boil. (By this time, the double boiler should be boiling).
• Pour this butterscotch filling into the top of your double broiler and cook stirring occasionally for 15 minutes. It will thicken some and turn a little darker colored. After 15 minutes. Pour this pie filling into the prebaked pie crust.
• For the meringue, pour the meringue ingredients into the bowl of your mixer and mix on a medium speed until the egg whites become HUGE and fluffy. When you are able to take a spoon and easy lift into a peak - the meringue will be a glossy white - then it is ready. Gently pour this meringue onto the pie filling that you have put into the crust. Pile it on high and using your spoon, swirl the meringue around a little and lift into little curly ques so that it browns nicely when you bake it
• Bake the whole pie at 350 for about 15 minutes , until the meringue peaks are a nice brown on the top.

OLD FASHIONED BUTTERSCOTCH PIE

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.

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.

JOLEAN'S BUTTERSCOTCH PIE, PENNSYLVANIA DUTCH STYLE

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.).

BUTTERSCOTCH CREAM PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
• In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
• Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
• In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
• Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.

BUTTERSCOTCH PIE

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.

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.

OLD-FASHIONED BUTTERSCOTCH PUDDING

Steps:

• Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
• In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.)
• Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
• Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
• Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don't worry about the eggs curdling. You're going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
• Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don't cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
• When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.