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
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.
MOM MOMS BUTTERSCOTCH ICING
My Grandmother(Mom Mom) made this icing and put it on everything from chocolate cake to cookies. I love it and can eat it just by the spoonful, be careful when making it as it can easliy become too stiff. I really don't mind if it does because then I would just put it in a pan and cut it like fudge.
Provided by Old widow
Categories Dessert
Time 25m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- On stovetop melt the butter, add the brown sugar and boil over low heat for two minutes, stirring constantly. Add the milk, stir until the mixture comes to a boil again. Remove from heat and allow to cool to about room temperature.
- Slowly beat in the confectioners sugar, using more or less sugar depending on the consistency desired. Beat until mixture is thick enough to spread.
Nutrition Facts : Calories 327, Fat 11.8, SaturatedFat 7.5, Cholesterol 31.6, Sodium 96.5, Carbohydrate 57, Sugar 55.8, Protein 0.4
MOTHER'S BUTTERSCOTCH PIE
Found another old recipe in my mother's cookbook. This brings back a lot of childhood memories. I can still see this pie sitting on Mother's kitchen table just waiting to be eaten! Today's butterscotch flavor can't hold a candle to it! Photo by: http://blekko.com/ws/buttersscotch+pie+/images
Provided by Ellen Bales
Categories Puddings
Time 40m
Number Of Ingredients 11
Steps:
- 1. In a heavy skillet melt the butter. When golden, add the brown sugar; boil until foamy. Stir in the boiling water.
- 2. In a saucepan, mix together corn starch, flour, salt and milk. Stir in the brown sugar mixture. Cook over low heat, stirring constantly. Let boil 1 minute.
- 3. Remove from heat; stir half of it into 3 slightly beaten egg yolks. Then blend egg mixture back into the hot mixture; let boil 1 minute longer. Stir in the vanilla. Cool slightly.
- 4. Pour filling into cooled baked pie shell. Serve immediately with whipping topping or refrigerate before serving later.
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