Double Butterscotch Pie Recipes

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.

Steps:

• 1. Prepare pastry for single crust pie. Line a 9-inch pie plate as directed. Cover the pastry with a double thickness of foil. Bake in a preheated 450-degree oven for 8 minutes; remove foil and bake for 5 more minutes or until golden brown. Let cool.
• 2. In a medium saucepan, combine 1/2 up of the brown sugar and 1/4 cup of the butter. Cook and stir over low heat until butter melts and mixture is smooth. Remove from heat.
• 3. In a small bowl, combine the remaining brown sugar, the flour and cornstarch. Add flour mixture to butter mixture; stir until combined. Gradually stir in whipping cream. Return saucepan to heat. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat.
• 4. In a small bowl, lightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Add yolk mixture to saucepan. Bring to a gentle boil over medium heat, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in 3 Tbsp. butter and the vanilla. Pour filling into the baked pastry. Cover filling with plastic wrap. Chill for at least 2 hours before serving.
• 5. Whipped Cream Topping: Beat 1-3/4 cups whipping cream until soft peaks form. Add 1/4 cup powdered sugar and 1/4 teaspoon vanilla. Beat until stiff peaks form.
• 6. Remove plastic wrap from pie. Spread topping evenly over cold filling. Immediately serve pie or store, covered, in the refrigerator.

Steps:

• sift flours and sugar together, cut in crisco, until like sand, pour in milk, with a meat fork, stir until all flour is worked in, flour your countertop fairly good, pour your dough out, coat with flour, put some of the flour on your rolling pen to keep from sticking, roll in one direction, turn your dough a half turn, roll in one direction, turn your dough, do this until your pie crust is large enough for your pie dish. line dish with crust, crimp or flute edges, prick bottom of crust with a fork, bake at 350 until lightly brown.
• pie filling: in a saucepan, add 1 cup water, into this put 12 of the butterscotch disks, cook on medium to low heat until disks melt. when melted, pour this into a measuring cup, add enough water to make 1 cup. return to saucepan, add pudding mix, plain flour, 3 cups milk, using a whisk stirring constantly. cook until pretty thick, when thick, pour into pie crust, when you get almost all of your pudding mix poured in, and you think it will not hold the rest, pour the rest real slow, as it thickens pretty quick. set aside.
• topping; 4 egg whites, 1/8 teasp. cream of tarter, 6 tablespoon sugar, whip until very stiff, apply to pie, crush the other 2 butterscotch disks, (i use the handle of a butter knife) sprinkle over topping, put in oven, on 350 degree, brown.

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.

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.

Steps:

• Mix the brown sugar, flour and salt in the top of a double boiler.
• Stir in the milk, add the butter and cook over simmering water, stirring, until thickened.
• Let cook 20 minutes, stirring occasionally.
• Beat 2 egg yolks.
• Temper them with a little of the hot mixture, then stir them into the pudding.
• Cook 5 minutes longer.
• Remove from heat.
• Add the vanilla, then pour into the prepared pie shell.
• Beat the egg whites and cream of tartar until stiff, beating in the sugar a little at a time to make a meringue.
• Spread on top of pudding and brown in a 350*F oven for about 10 minutes or until golden.