JOLEAN'S BUTTERSCOTCH PIE, PENNSYLVANIA DUTCH STYLE
This is a personal, absolute favorite of mine!!! Mom never would tell us where she got this recipe (which always made Dad raise one eyebrow...LOL!) And she never gave us girls the recipe while she was here --- it was something truly special to her as well, although I don't know exactly why. I found the old, yellowed, hand-written recipe hidden deep in her personal recipe box after she passed away... The taste and the texture of this pie is incredible, and I've never been able to match it -- I've tried for 6 or 7 years to find a "quick" fix for this. But nope...Nothing doing. Gotta have this exact recipe!!! Once you have this, you'll never fully enjoy any other butterscotch pie!!! (I sound pretty serious, don't I?) LOL! No, seriously, the recipe looks a whole lot more complicated than it really is -- super simple, just home-made! YUM!
Provided by Stacky5
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
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.).
Nutrition Facts : Calories 514.4, Fat 22.6, SaturatedFat 9.7, Cholesterol 120.7, Sodium 326.3, Carbohydrate 70.7, Fiber 1.2, Sugar 52.6, Protein 8.2
BUTTERSCOTCH PIE I
A sweet, creamy pie, it is great with coffee.
Provided by Debbie Rowe
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 434.9 calories, Carbohydrate 73 g, Cholesterol 89.3 mg, Fat 13.5 g, Fiber 0.5 g, Protein 6.2 g, SaturatedFat 5.1 g, Sodium 203.4 mg, Sugar 55.7 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.
BUTTERSCOTCH PIE
When I was young, my mother owned a restaurant and this was one of the delicious pies that we served.
Provided by Karen Taylor @AvonGranny
Categories Pies
Number Of Ingredients 13
Steps:
- Mix brown sugar, corn starch, flour, and salt; add one cup milk and blend together. Add remaining milk and cook over low heat until it starts to thicken.
- Remove from heat and add a small amount to beaten egg yolks. Add yolk mixture to pudding and return to heat. Cook until thick.
- Add butter and vanilla. Let cool for 10 minutes.
- Pour into baked crust and cover with meringue.
- Beat room temperature egg whites and water until foamy. Add sugar and beat until stiff.
- Spread meringue over pie. Bake at 350 degrees for 5 minutes or until golden brown. Cool. Refrigerate.
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.
BUTTERSCOTCH PIE
This is my ex mother in law's recipe and it is delicious. My ex husband always requested it for his birthday instead of cake.
Provided by MarieRynr
Categories Pie
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 469.9, Fat 18.9, SaturatedFat 7.4, Cholesterol 92.1, Sodium 655.2, Carbohydrate 68.3, Fiber 0.7, Sugar 43.9, Protein 7.5
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
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