Butterscotch Pie Recipes

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 PIE I

Steps:

• In a double boiler, whisk together the brown sugar, flour, and cornstarch. Add just enough milk to make a paste. Mix in beaten egg yolks, and then add the remainder of the milk. Cook slowly, stirring constantly; when thick, remove from heat. Add butter or margarine and 1 teaspoon vanilla. Pour the filling into the baked pie shell.
• In medium mixing bowl, beat egg whites until stiff. Beat in cream of tarter, white sugar, and 1 teaspoon vanilla. Spread meringue over pie filling.
• Bake at 375 degree F (190 degrees C) until meringue peaks turn a golden brown.

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.

BUTTERSCOTCH PIE

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.

BUTTERSCOTCH MERINGUE PIE

Steps:

• Whisk together the cornstarch, salt, whole milk, and egg yolks until smooth. Set aside convenient to the stove.
• In a heavy saucepan, melt the butter.
• Add the brown sugar and stir together until all the sugar is moistened.
• Cook over medium heat until the butter/sugar mixture is boiling, stirring frequently with a long-handled wooden spoon or heat-resistant spatula.
• As soon as the butter/sugar mixture barely starts to smoke, carefully pour in the heavy cream. It will bubble up and spatter. The sugar will seize up into a hard mass. Worry not. Continue to cook and stir, switching to a whisk to make things a bit easier, until the sugar melts back into the cream.
• Once the mixture is smooth again, pour about half of it into the egg mixture, whisking all the while. Then pour the egg mixture back into the pan.
• Cook over medium to medium-high heat until the mixture comes to a boil. Boil, stirring constantly, for 2 minutes. Do not slack on this part, or the pudding will not set up correctly. 2 full minutes. Set a timer.
• Strain the pudding through a fine-mesh strainer into a bowl. Stir in the vanilla. Fill the prepared pie shell so it is full up to the crimped edge. Set aside for a few minutes while you make the meringue.
• In a metal bowl set over a pot of simmering water, whisk the whites, salt, and brown sugar together until all the sugar has dissolved and the mixture is very hot--about 165F.
• Remove the bowl from the heat and beat on medium speed with a hand mixer until the mixture thickens somewhat and lightens in color.
• Add the vanilla and beat on high speed until the tips of the meringue just curl over a bit at the ends when you hold the beaters upright.
• Dollop the finished meringue onto the pie filling and carefully spread it out so it completely covers the filling and meets the crust all the way around.
• Using an offset spatula, press it onto the meringue and then lift straight up to make swoops and peaks if you'd like.
• Place under the broiler, watching it carefully, or use a torch to brown your meringue. Chill overnight before serving. Share. Or don't. Enjoy!

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.

BUTTERSCOTCH PIE

Steps:

• In a saucepan melt butter and add brown sugar. Stir until the mixture bubbles up and looks slightly browner. Add milk to sugar stir to combine well. Whisk in egg yolks with flour and salt. Stir in remaining milk to mixture. When the sugar mixture becomes hot, slowly stir in the egg and flour mixture. Cook over medium heat until the pudding boils up. Turn the heat very low and stir and cook 1 or 2 minutes more. Remove from the heat and stir in the vanilla. Pour cooled butterscotch into pre-baked piecrust. Top the pie with meringue. Bake in a 350 degree preheated oven 15 to 18 minutes until lightly browned.
• For the Crumb Crust: Put the metal chopping blade in place in the food processor beaker. Add the flour, frozen butter, and salt to the beaker. Process for 8 to 10 seconds, turning on and off, until the butter is cut into the flour and the mixture forms very small, flaky granules. Add the lemon juice and eggs to the beaker and process until a ball of dough forms on top of the blades, about 15 seconds. The dough should be damp but not sticky. If it seems too soft, sprinkle with 1 to 2 tablespoons flour and process for an additional 5 to 6 seconds, until well combined. If it feels too dry, sprinkle with a few drops of water and process to blend well. Wrap the ball of dough in waxed paper, plastic wrap, or foil and chill until firm but still malleable.
• For the Meringue: Whip egg whites together with sugar until the peaks are soft. Rolling out the pastry. When the pastry is chilled and firm but still malleable, it is ready to be rolled out. Roll out on a cool surface as possible; a marble slab is ideal. Baking Shell -Blind Baking: Lay the roll out pastry dough into the pan, and line the shell with foil or waxed paper, weight it down with raw rice or beans and bake it in a preheated 425 degree oven for 14 to 16 minutes, until the bottom is set and the edges lightly browned. After the initial baking, remove the shell from the oven, remove the lining and brush the bottom with beaten egg yolk, and return to the oven for 2 minutes. This seals the bottom and prevents a soggy crust. Top the pie with the meringue and bake in a preheated 350 degree oven until the meringue is lightly brown.

BUTTERSCOTCH PIE

Steps:

• Finely crush the Biscoff or Speculoos cookies in the bowl of a food processor. You can also place the cookies in a resealable bag and crush them by rolling using a rolling pin.
• In a large bowl, combine the cookie crumbs and drizzle them with the melted butter. Stir with a fork until the crumbs are evenly moistened.
• Press into a fairly deep 9-inch pie dish using the bottom of a measuring cup or glass. Bake for about 10 -12 minutes or until fragrant. Cool completely on a wire rack.
• In a large bowl, whisk the egg yolks until smooth.
• To make the caramel/butterscotch mixture, In a small heavy saucepan stir together the sugar and 1/4 cup water. The sugar will look moist. Bring to a boil over medium heat and cook, without stirring, until the mixture begins to turn golden. Gently swirling the pan and continue to cook until sugar is amber like the color of honey. Don't allow it to get too dark as sugar can quickly burn. Remove the pan from the heat as soon as the desired color is achieved. Off the heat, gradually stir in the heavy cream then set aside.
• In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Gradually add the milk while whisking constantly. Stir in the vanilla bean paste and mix to combine. Cook over medium-high heat whisking frequently, until the mixture comes to a boil. Remove from heat and add in the caramel/butterscotch mixture.
• Whisking constantly, slowly add about a quarter of the hot liquid mixture into the egg yolks. Make sure you whisk vigorously to prevent the eggs from scrambling. Add about another quarter of the hot liquid into the eggs while constantly whisking.
• Now that the eggs are tempered, gradually pour the egg mixture back into the saucepan to combine it with the remaining hot liquid. Bring to a boil over medium heat whisking frequently and cook until the mixture thickens and reaches a pudding consistency, about 2-3 minutes.
• Remove from the heat and stir in the butter while whisking vigorously for about a minute. This will help the pudding cool a bit before pouring it over the pie crust.
• Pour the butterscotch pudding mixture into the pie crust. If your pudding has any lumps, pour it through a mesh sieve directly into the crust.
• Cover with plastic wrap and chill in the refrigerator for 6 hours or overnight to allow the pie to set.
• In a mixer fitted with the whisk attachment over medium-high speed, beat the heavy cream, vanilla paste and sugar until soft peaks form.
• Spread the whipped cream over the chilled pie.
• In a small mixing bowl, mix together the cookie crumbs and the finely chopped pecans. Sprinkle over the whipped cream topping.

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.