GRANDMA'S BUTTERSCOTCH PIE
Butterscotch is one of those old-fashioned pies that will transport you back to grandma's kitchen. After one bite of this pie, you might find yourself eating it straight from the pie plate. The pie is rich, sweet, and silky. It has a texture similar to a thick custard. Just heavenly.
Provided by Melissa Snow
Categories Pies
Number Of Ingredients 9
Steps:
- 1. In a double boiler, whisk together sugar, corn starch, and flour.
- 2. Add just enough milk to make a paste.
- 3. Stir in beaten egg yolks.
- 4. Stir in the remainder of the milk.
- 5. Cook slowly; stirring constantly when thick. Remove from heat.
- 6. Add butter and vanilla.
- 7. Pour the filling into the baked pie shell and refrigerate.
BUTTERSCOTCH PIE
This pie's filling is like creamy pudding and is crowned with golden peaks of meringue. -Cary Letsche, Brandenton, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 487 calories, Fat 20g fat (10g saturated fat), Cholesterol 116mg cholesterol, Sodium 330mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 0 fiber), Protein 6g protein.
GREAT GRANDMA'S BUTTERSCOTCH PIE
This is one of my father's favorite pies! His Grandmother Kennedy would make this pie for him once a week for most of his life... when his grandmother passed away... his mother took over the job of making this pie every week.... my mother took over the job from her mother-in-law.... and I took over the job from my mother.... ...
Provided by Colleen Sowa
Categories Puddings
Time 30m
Number Of Ingredients 9
Steps:
- 1. Brown the butter in a pan, add sugar and stir constantly until sugar is dissolved. Add the water stirring constantly. Mix together well, the egg yolk, milk and corn starch. Add this to the sugar mixture stirring constantly while cooking until the pudding is thickened. Pour into a baked pie shell. Cool completely and then refrigerate until cold to make sure it is set and easier to cut.
- 2. I like mine cold and plain, but you can garnish... *** Garnish with whipped cream just before serving. You can use meringue or cool whip or ice cream.
MUM-MUM'S BUTTERSCOTCH PIE
This recipe is based on my grandma's butterscotch pie. I loved this pie so much I requested it instead of cake on my birthday! I've come up with this recipe using her handwritten ingredient list, various recipes and tips from the Internet, and trial and error.
Provided by kuppykake
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 6h5m
Yield 8
Number Of Ingredients 10
Steps:
- Combine milk, brown sugar, and cornstarch in a medium saucepan over medium heat. Cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 10 minutes.
- Remove about 1/2 cup of the filling mixture and slowly whisk into beaten egg yolks to temper them. Pour mixture back into the pan and bring to a boil. Reduce heat and continue cooking, whisking constantly, until thickened to a pudding-like consistency, about 10 minutes. Remove from heat; stir in butter and vanilla extract until well mixed.
- Cover filling and allow to cool completely, stirring occasionally. Place in an ice bath to speed up the cooling, if desired. Pour mixture into pie crust and set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat egg whites and cream of tartar together in the bowl of a stand mixer, or using an electric mixer, until soft peaks start to form. Add sugar gradually, continuing to beat until peaks turn stiff and meringue is glossy.
- Cover the pie filling with peaks of meringue, making sure to cover all the filling to the edges of the crust.
- Bake in the preheated oven until meringue peaks are browned, 10 to 15 minutes. Let cool to room temperature on a wire rack, about 1 hour. Transfer to the fridge to cool completely, about 4 hours.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 49.4 g, Cholesterol 98.2 mg, Fat 17.2 g, Fiber 0.4 g, Protein 5.8 g, SaturatedFat 7.3 g, Sodium 217.1 mg, Sugar 35.5 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
GRANDMA NISSLEY'S BUTTER-SCOTCH PIE
Categories Dessert
Number Of Ingredients 8
Steps:
- Mix brown sugar and flour together well. Add 2 cups of milk to mixture, and cook in a double boiler until luke warm. Then add beaten egg yolks. Return to double boiler, and cook until thick. Add pinch of salt and butter. Pour into baked pie shell. Add beaten egg whites to top of pie (sweeten whites slightly with approx 2 T of sugar to every white used, plus 1/4 tsp of baking powder (or cream of tartar.)) Brown meringue in slow oven (300-375-degrees for 8-10 minutes).
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BUTTERSCOTCH PIE - WYSE GUIDE
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4.2/5 (29)Total Time 45 minsCategory DessertCalories 607 per serving
- In a medium bowl, mix together the dark brown sugar and flour, breaking up any sugar lumps. Add 1 cup of whole milk and the egg yolks. Whisk until smooth and set aside.
- In a 4-quart saucepan, melt the sugar over medium-low heat. Shake the pan periodically to evenly heat the sugar. Once the edges start to melt, stay with the saucepan and swirl until all the sugar is melted. Continue to cook until the sugar reaches a deep amber color, 3-5 minutes. Remove from heat and slowly add the heavy cream and remaining ½ cup of whole milk. The mixture will sputter and the caramelized sugar will harden.
- Return the mixture to medium-low heat and stir until the caramel is melted into the milk mixture, 3-5 minutes. Slowly whisk in the prepared egg yolk mixture. Continually whisk and cook over medium heat until the mixture thickens. Keep whisking until it's just beginning to bubble throughout and thick, 5 minutes.
- Remove from the heat and add the salt, vanilla extract and butter. Whisk until the butter is melted and the pudding is smooth. Pour into the prepared pie shell. Press plastic wrap directly on the pudding surface to prevent a skin from forming. Place in the refrigerator and chill until firm, at least 6 hours.
CREAMY BUTTERSCOTCH PIE - THE SOUTHERN LADY COOKS
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5/5 (12)Category Dessert, PieCuisine AmericanTotal Time 25 mins
- Bake crust and let cool. In a pot on top of the stove mix milk, sugar, cornstarch, egg yolks, vanilla and salt with a whisk. Add butter in one piece. Cook on medium high heat for 5 to 7 minutes until butter melts and mixture thickens. Stir constantly because this will burn easily. Once thickened, remove from heat and pour into the pie crust.
- Start beating egg whites, adding sugar while beating. Add vanilla and continue until peaks are formed. Spread on pie covering entire pie. Bake in preheated 350 degree oven until brown on top or place under broiler to brown.
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