Butterscotch Praline Cream Pie Recipes

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GRANDMA'S BUTTERSCOTCH PIE



Grandma's Butterscotch Pie image

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

1 cup packed light brown sugar
4 tablespoons cornstarch
½ teaspoon salt
2 cups milk
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked

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

BUTTERSCOTCH PRALINE PIE RECIPE - (4.5/5)



Butterscotch Praline Pie Recipe - (4.5/5) image

Provided by june

Number Of Ingredients 6

2 cups crushed vanilla wafers
1/2 cup butter, melted
1 (12 oz) pkg butterscotch-flavored morsels
1 cup chopped pecans
1 cup coconut
1 (14 oz) can sweetened condensed milk

Steps:

  • Preheat oven to 350 degrees Stir together vanilla wafers and butter. Press mixture on the bottom and 1 1/2 inches up the side of a 9-inch springform pan coated with cooking spray. Sprinkle butterscotch morsels on the bottom of the prepared crust. Layer pecans and coconut over morsels. Pour condensed milk over all and bake for 40 to 45 minutes. Cool completely and cut into wedges to serve.

BUTTERSCOTCH CREAM PIE



Butterscotch Cream Pie image

This recipe has been a favorite of mine and my family for over 50 years. The meringue topping with the butterscotch filling makes for a very rich dessert; eat it warm. YUM!

Provided by Colleen

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

2 cups milk
⅓ cup all-purpose flour
1 cup brown sugar
¼ teaspoon salt
3 egg yolks
3 tablespoons butter, melted
½ teaspoon vanilla extract
6 egg whites
¼ teaspoon cream of tartar
2 tablespoons confectioners' sugar
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
  • In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
  • Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
  • In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
  • Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 46.6 g, Cholesterol 93.1 mg, Fat 14.7 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 6 g, Sodium 297.7 mg, Sugar 31.8 g

BUTTERSCOTCH CREAM PIE



Butterscotch Cream Pie image

Provided by Food Network

Categories     dessert

Yield One 9-inch pie

Number Of Ingredients 16

1/2 cup almonds or pecans
1 cup all-purpose bleached flour
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, melted
2 1/2 cups milk
2/3 cup light brown sugar
Pinch salt
1/3 cup cornstarch
3 large eggs
4 tablespoons unsalted butter, softened
2 teaspoons vanilla extract
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract

Steps:

  • For the crumb crust: Butter a 9-inch pyrex pie pan. Set a rack at the middle level of the oven and preheat to 350 degrees.
  • Place nuts in bowl of food processor fitted with metal blade. Pulse 10 or 12 times at 1-second intervals to finely grind without reducing to a paste. Remove cover and scrape inside of work bowl with a spatula.
  • Add remaining ingredients except butter and pulse once or twice to combine.
  • Add butter and pulse 3 or 4 times, until mixture is evenly moistened and looks crumbly. Remove blade and turn mixture out into prepared pan.
  • Using your fingertips, distribute the crumb mixture evenly over the bottom and sides of the pan, gently pressing into place. Make sure that the crumb coating is even because thin spots will burn during baking.
  • Use the back of a spoon to smooth the surface of the crust and to make the rim of the crust straight and even.
  • Bake the crust for about 20 minutes, or until the surface of the crust is a deep golden brown. Watch carefully, because the high sugar content makes them burn easily. Cool on rack.
  • To make the filling: Combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. Spread the cooled filling evenly in the cooled crust.
  • To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak. Use a hand mixer on medium speed or a heavy-duty mixer fitted with the whisk. Spread the cream over the filling, making sure it touches the edges of the crust all around.

BUTTERSCOTCH-PRALINE CREAM PIE



Butterscotch-Praline Cream Pie image

Make and share this Butterscotch-Praline Cream Pie recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 20

all-purpose flour, for surface
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cut, cut into small pieces
1/4-1/2 cup ice water
6 tablespoons unsalted butter
1 cup dark brown sugar
2 cups heavy cream
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
4 large egg yolks
1 teaspoon vanilla
vegetable oil cooking spray
1/2 cup sugar
1 teaspoon light corn syrup
1 tablespoon water
salt
1/3 cup hazelnuts, toasted, skins rubbed off with a damp cloth

Steps:

  • PATE BRISEE:.
  • Pulse flour, salt and sugar in a food processor until combined. Add butter, And process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
  • Shape dough into 2 disks. Wrap each in plastic, and refrigerate umtil firm, about 1 hour, or up to 2 days.
  • On a lightly floured surface, roll 1/2 of pate brisée disk to 1/8 inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
  • Preheat oven to 375°F Line dough with parchment paper, and fill with pie weights, or dried beans. Bake until edges begin to turn gold, 15-18 minutes. Carefully remove weights or beans and parchment. Bake until crust is golden brown, 12-15 minutes. Let cool completely on wire rack, crust can be stored overnight. ( the other half of the Pate Brisée can be stored for up to a week refrigerated or frozen for up to 3 months0.
  • FILLING:.
  • Melt butter in a medium saucepan over medium heat until butter browns. Stir in sugar until it dissolves, about 5 minutes. Slowly pour 1 cup cream down the side of the pan, stirring constantly, umtil smooth (caramel will bubble). Remove from heat.
  • Whisk cornstarch, salt and milk in small bowl umtil smooth. Whisk into butter mixture until well combined. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil).
  • Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to the saucepan, and cook over medium heat, stirrimng constantly, umtil it returns to a boil, 1-2 minutes.
  • Immediately remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally for 10 minutes.
  • Pour custard into pie crust. Press plastic wrap on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours, or overnight.
  • CRUSHED HAZELNUT PRALINE:.
  • Coat a rimmed baking sheet with cooking spray. Heat sugar, corn syrup, water and a pinch of salt in a small saucepan over medium-high heat, stirring constantly, until sugar dissolves. Continue to cook, without stirring, until deep amber. Remove from heat, stir in nuts, and spread evenly on baking sheet. Let cool completely on sheet on a wire rack.
  • Break praline into medium pieces, and transfer to a resealable plastic bag. Using a rolling pin, crush in to pea-size pieces. (crushed praline can be stored for up to 1 month).
  • Whisk remaining 1 cup cream until stiff peaks form. Reserve 2 tablespoons praline, and fold remaining praline, into cream. Spread cream over pie, and sprinkle reserved praline on top. Serve immediately.

Nutrition Facts : Calories 900, Fat 61.7, SaturatedFat 36, Cholesterol 276.4, Sodium 431.4, Carbohydrate 79.7, Fiber 1.6, Sugar 43.5, Protein 9.8

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