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
THE EASIEST BUTTERSCOTCH PIE
The yummiest butterscotch pie ever! You can use chocolate or vanilla, or just about any pudding you choose!
Provided by Heather
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, mix pudding mix and milk according to package directions. Fold half of the whipped topping into pudding. Pour mixture into graham cracker crust. Spread remaining whipped topping on top of pudding layer. Cover and refrigerate for at least two hours before serving.
- Serve cold with a drizzle of butterscotch topping over top of pie. If desired, sprinkle butterscotch chips on top as well.
Nutrition Facts : Calories 305 calories, Carbohydrate 40.7 g, Cholesterol 4.9 mg, Fat 14.8 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 385.4 mg, Sugar 27.9 g
BUTTERSCOTCH PIE
This pie's filling is like creamy pudding and is crowned with golden peaks of meringue. -Cary Letsche, Brandenton, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 487 calories, Fat 20g fat (10g saturated fat), Cholesterol 116mg cholesterol, Sodium 330mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 0 fiber), Protein 6g protein.
CANADIAN BUTTERSCOTCH PIE
Make and share this Canadian Butterscotch pie recipe from Food.com.
Provided by Maineiac
Categories Pie
Time 15m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Mix in pan the first 3 ingredients and add the 2 cups milk and the 3 egg yolks, beaten/ Cook on medium heat until boiling.
- Remove from heat and add vanilla and butter-- pour into pre-baked crust.
- Chill.
Nutrition Facts : Calories 1551.2, Fat 65, SaturatedFat 37.5, Cholesterol 726.3, Sodium 2897.6, Carbohydrate 217.3, Fiber 1.1, Sugar 159.7, Protein 27.9
BILL'S BUTTERSCOTCH PIE
Since early childhood, my son's favorite dessert has been butterscotch pie. I've tried scores of recipes over the years and experimented on my own. The kid is 21 now, and I think I've finally come up with THE butterscotch pie.
Provided by T.O.M.
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Separate eggs. Allow yolks to sit a few minutes to take the chill off. Place yolks, milk, and cream cheese in blender and mix at low speed until thoroughly combined.
- Transfer milk mixture to the top of a double boiler. When this mixture is warm, add butterscotch chips and stir until chips melt.
- In a mixing bowl, combine 1 cup brown sugar, flour, constarch, and salt. Stir into milk mixture. Cook slowly and mix with a whisk until well combined.
- Remove upper pot from double boiler and set directly on burner at medium-low heat. Stir frequently with whisk until thickened and a bubble or two comes up through the mixture. Reduce heat to low. Continue to cook and stir for five minutes.
- Add margarine, flavoring, and remaining brown sugar. Mix well. Pour into pie shell and cool on pie rack for 30 minutes.
- NOTE: This pie will completely fill a 9" shell.
- Optional: While pie cools, sprinkle cashew halves in a 1" band near the crust.
- Refrigerate, covered with plastic film or lid that comes with graham cracker shell. Add a ring of whipped cream before serving.
Nutrition Facts : Calories 451.9, Fat 21.6, SaturatedFat 9.9, Cholesterol 86.7, Sodium 393.4, Carbohydrate 60.3, Fiber 0.3, Sugar 42.9, Protein 5.1
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5-INGREDIENT BUTTERSCOTCH PIE RECIPE - PILLSBURY.COM
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4.5/5 (4)Category DessertServings 8Total Time 2 hrs 50 mins
- Heat oven to 450°F. Make pie crust as directed on package for one-crust baked shell using 9-inch pie plate. Cool completely, about 30 minutes.
- In large bowl, mix pudding mixes and milk; beat 2 minutes with whisk. Stir in 1 cup of the whipped topping; spoon into pie crust. Cover loosely, and refrigerate at least 2 hours until set.
- To serve, spread remaining 1 cup whipped topping in center of pie, to within 1 inch from edge, and drizzle with butterscotch topping. Cut into slices. Store remaining pie in refrigerator.
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