Old Fashioned Butterscotch Pie Recipes

OLD FASHION BUTTERSCOTCH PIE

Steps:

• Preheat the oven to 350. Measure out all of the ingredients and have placed nearby ready to add in at the appropriate time. Place the pie crust into a 9inch pie plate and flute the edges to hold the pie. Prick holes in the bottom of the crust with a fork and place on the middle rack in the oven and prebake the shell for 15 minutes. When done, remove from the oven and set aside. Leave the oven on 350 when you remove the pie crust.
• While the crust is baking, set out 2 sauce pots (one small and one medium) on the stove top and also a double broiler with the bottom filled with water. Start heating the water on high until water comes to a boil. When it comes to a boil, place the top pan of the boiler on top and cut the heat to medium - the water beneath should still boil - but at a lower level.
• When the crust is baking and the water is heating in the bottom of the double broiler, Place the milk in the small sauce pot and heat over medium heat until just about to boil - make sure to stir frequently so as not to burn the milk.
• In the medium sized sauce pot, while the crust is baking, the milk heating and the water in the double broiler is heating, melt the stick of butter over medium heat and then remove from the heat. Add the sugar and then stir in the egg yolks, flour, salt. When the milk almost boils, add it to this mixture. Set it back on the burner on medium and while stirring, bring it back to a boil. (By this time, the double boiler should be boiling).
• Pour this butterscotch filling into the top of your double broiler and cook stirring occasionally for 15 minutes. It will thicken some and turn a little darker colored. After 15 minutes. Pour this pie filling into the prebaked pie crust.
• For the meringue, pour the meringue ingredients into the bowl of your mixer and mix on a medium speed until the egg whites become HUGE and fluffy. When you are able to take a spoon and easy lift into a peak - the meringue will be a glossy white - then it is ready. Gently pour this meringue onto the pie filling that you have put into the crust. Pile it on high and using your spoon, swirl the meringue around a little and lift into little curly ques so that it browns nicely when you bake it
• Bake the whole pie at 350 for about 15 minutes , until the meringue peaks are a nice brown on the top.

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 MERINGUE PIE

Steps:

• Preheat oven to 450 degrees. Place pie crust in a 9-inch pie pan and gently press into the bottom and up the sides. Fold edges under and crimp edges.
• Top piecrust with a piece of parchment paper and add pie weights or dried beans. Bake for 10 minutes. Remove the parchment paper and weights and bake another 5 minutes. Let cool.
• Reduce oven temperature to 350 degrees.
• In a large heavy saucepan, combine brown sugar, 1/4 cup sugar, cornstarch, and salt. Whisk in half-and-half and bring to a boil over medium heat, stirring constantly.
• Cook and stir for 2 minutes. Remove from heat.
• Place egg yolks in a medium bowl and gradually whisk in 1/4 of the hot half-and-half mixture. This will temper the eggs so that they do not curdle.
• Add the egg yolk mixture to the saucepan and whisk in. Cook, whisking continuously, until thick and bubbly, about 3 minutes.
• Remove from heat and stir in vanilla and butter until the butter completely melts. Pour into prepared pie crust. Cover with plastic wrap.
• In the bowl of an electric mixer, beat egg whites and cream of tartar on high speed until foamy.
• Gradually beat in 6 tablespoons of sugar and keep beating until stiff peaks form.
• Remove plastic from pie and spoon meringue over filling. Spread it all the way to the edges so that it completely covers and seals the filling.
• Bake until golden, about 12 minutes, in in 350 degree oven.
• Let cool completely before slicing.

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:

• 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.

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.