Paula Deens Best Butterscotch Pie Recipe 385 Food

BUTTERSCOTCH PIE

Steps:

• In a large saucepan over medium heat, add sugar, flour, cornstarch and salt. Slowly add milk, constantly stirring until it thickens.
• In a separate bowl temper 2 egg yolks by whisking in a small amount of hot mixture to bowl. Whisk in the eggs and add the butter and vanilla. Allow to cook for a few minutes.
• Pour into a dish and refrigerate, allowing to cool. When ready, fill pie shell with butterscotch mixture.
• Mix the butterscotch morsels into the whipped cream. Cover pie and garnish with more butterscotch morsels.
• Whipped Cream:
• Using a hand mixer, whip together the heavy cream and powdered sugar until light and fluffy.

PAULA DEEN'S BEST BUTTERSCOTCH PIE RECIPE - (3.8/5)

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.

BUTTERSCOTCH PECAN PIE

Steps:

• Preheat oven to 400* In medium bowl, beat eggs slightly.
• Add corn syrup, salt, vanilla, brown sugar and butter; mix well.
• Stir in nuts.
• Pour into unbaked pie shell.
• Bake 15 minutes.
• Reduce heat to 350* and bake additional 30-35 minutes or until edge of filling seems set.
• Let cool completely on wire rack.
• Just before serving, decorate around edge with rosettes of whipped cream.