Butterscotch Pie I Recipes

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.

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.

BUTTERSCOTCH PIE FOR TWO

Steps:

• Heat oven to 400 °F.
• Prepare the pie crust: Prepare a half recipe for a double pie crust (see Recipe Notes). Ease the crust into a 7-inch pie pan. Trim the edges to about ½-inch. Fold overhang under edge of pie crust and crimp decoratively. Prick the bottom with a fork. Save any scraps in the fridge, just in case. Wrap the crust tightly in lightly greased foil, then freeze for 15 minutes while you make the filling.
• Prepare the filling: Melt the butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar and salt and stir to combine (it will be clumpy, not smooth). Let the mixture simmer for 2 to 3 minutes, stirring constantly. Whisk in the cream and remove from heat. Let the mixture cool for 15 minutes.
• Par-bake the crust: When the pie crust is solid, coat a piece of foil with baking spray or butter and press tightly against frozen pie shell, covering the dough and rim and molding it to fit the shape of the edges.
• Bake the pie crust for 15 minutes, then carefully, gently remove foil. If any parts have puffed, just press them gently back into place. Patch any tears or cracks with reserved dough scraps. Leave the oven on.
• Bake the pie: Whisk in the eggs into the cooled filling, one at a time, then the vanilla. As soon as the crust comes out of the oven, pour in the filling and return the pie to the oven.
• Bake the pie for 10 minutes at 400 °F, then reduce the heat to 300 °F and bake another 15 to 20 minutes or until the pie jiggles slightly in the center when moved.
• Let the pie cool completely. Serve chilled or at room temperature with lightly sweetened whipped cream (especially if you have any imperfections to hide).

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.

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.

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.