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.
CINNAMON PIE
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- In a large bowl, combine the sugar, flour, cinnamon and salt. Add the beaten egg, butter, and vanilla. Mix well and add the milk.
- Pour mixture into an unbaked 10 inch pie crust (glass pie plate is best).
- Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake for an additional 45 minutes. Let cool and serve. Refrigerate any leftovers.
Nutrition Facts : Calories 301.7 calories, Carbohydrate 41.2 g, Cholesterol 34.5 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 4.9 g, Sodium 192.1 mg, Sugar 27.3 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.
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
BUTTERSCOTCH CREAM PIE
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.
PEAR BUTTERSCOTCH PIE
This is by Melissa Roberts from Gourmet September 2009. This makes a very yummy pie and is a nice change from apple.
Provided by Queen Dana
Categories Pie
Time 45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Put a baking sheet on middle rack of oven and preheat oven to 425°F.
- Whisk together flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, breaking up any lumps. Gently toss pears with brown sugar mixture, lemon juice, and vanilla and let stand 5 to 15 minutes to macerate fruit.
- Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into a 13-inch round. Reserve scraps.
- Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.
- Roll out dough scraps about 1/8 inch thick and cut out leaf shapes with cutters (or a knife). Arrange decoratively on top of pie, pressing gently to help them adhere. Lightly brush top crust and cutouts with some of egg wash and sprinkle with granulated sugar.
- Bake pie on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. Cool to warm or room temperature, 2 to 3 hours.
BUTTERSCOTCH CREAM PIE
Make and share this Butterscotch Cream Pie recipe from Food.com.
Provided by GinnyP
Categories Pie
Time 2h5m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Make Butterscotch: Cook brown sugar and butter until smooth and bubbly over medium heat.
- Turn off heat and add heavy cream.
- Set aside.
- Then: Place cornstarch in a saucepan.
- Slowly add milk and egg yolks.
- Cook over low heat, stirring constantly until thickened.
- Add butterscotch.
- Pour into prepared pie tin, cover, and refrigerate.
Nutrition Facts : Calories 2941.9, Fat 195.3, SaturatedFat 117, Cholesterol 1521.6, Sodium 945.7, Carbohydrate 275.5, Fiber 0.3, Sugar 212.4, Protein 33.8
More about "butterscotch cinnamon pie recipes"
UNDERTALE BUTTERSCOTCH CINNAMON PIE | ROSANNA PANSINO
From rosannapansino.com
Estimated Reading Time 2 mins
HOW TO MAKE UNDERTALE'S BUTTERSCOTCH CINNAMON PIE …
From spoonuniversity.com
BUTTERSCOTCH PIE - THE ROCKY MOUNTAIN WOMAN
From therockymountainwoman.com
HOW TO MAKE BUTTERSCOTCH CINNAMON PIE FROM …
From youtube.com
5-INGREDIENT BUTTERSCOTCH PIE RECIPE - PILLSBURY.COM
From pillsbury.com
BUTTERSCOTCH CINNAMON PIE : 7 STEPS - INSTRUCTABLES
From instructables.com
UNDERTALE BUTTERSCOTCH CINNAMON PIE - PIXELATED CRUST …
From rawspicebar.com
BUTTERSCOTCH CINNAMON PIE - PIZZAZZERIE
From pizzazzerie.com
4.6/5 (18)Total Time 3 hrs 15 minsCategory DessertCalories 355 per serving
BUTTERSCOTCH CINNAMON PIE - KITCHEN DIVAS
From kitchendivas.com
Cuisine AmericanTotal Time 8 hrs 14 minsCategory DessertCalories 702 per serving
BUTTERSCOTCH CINNAMON PIE - SAVOR THE BEST
From savorthebest.com
4.8/5 (10)Category DessertsCuisine AmericanTotal Time 2 hrs 10 mins
BUTTERSCOTCH CINNAMON PIE RECIPE | WIKI | UNDERTALE AMINO
From aminoapps.com
FALL BUTTERSCOTCH CINNAMON PIE RECIPE - RECIPES.NET
From recipes.net
UNDERTALE BUTTERSCOTCH CINNAMON PIE - DWELL BY MICHELLE
From dwellbymichelle.com
HOMEMADE BUTTERSCOTCH CREAM PIE - MY COUNTRY TABLE
From mycountrytable.com
BEST FOR NOW BUTTERSCOTCH PIE RECIPE - COOKIE MADNESS
From cookiemadness.net
BUTTERSCOTCH CINNAMON PIE - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
HOW TO MAKE BUTTERSCOTCH CINNAMON PIE - B+C GUIDES
From guides.brit.co
BUTTERSCOTCH CINNAMON PIE - SCIENCE & CRUMBS
From scienceandcrumbs.com
BUTTERSCOTCH PIE - FLAKY CRUST WITH CARAMELIZED CUSTARD
From toriavey.com
BUTTERSCOTCH CINNAMON PIE - RECIPES | COOKS.COM
From cooks.com
THE BEST BUTTERSCOTCH PIE - BAKE ME SOME SUGAR
From bakemesomesugar.com
BUTTERSCOTCH CINNAMON PIE - PARSLEY AND ICING
From parsleyandicing.com
UNDERTALE INSPIRED, "BUTTERSCOTCH CINNAMON PIE" : 4 STEPS
From instructables.com
RECIPE GREMLIN — TORIEL'S BUTTERSCOTCH CINNAMON PIE
From skiptorecipe.tumblr.com
JELLO COOK AND SERVE BUTTERSCOTCH PIE RECIPE RECIPES
From stevehacks.com
BUTTERSCOTCH CINNAMON PIE FROM SCIENCEANDCRUMBS - FOODSOM
From foodsom.com
BUTTERSCOTCH CINNAMON PIE | CLASSIC BAKES
From classicbakes.com
BUTTERSCOTCH PIE (FOOLPROOF PUDDING PERFECTION ... - THE ANTHONY …
From theanthonykitchen.com
HOW TO MAKE UNDERTALE BUTTERSCOTCH CINNAMON PIE BETTER
From pandalifehacks.com
CINNAMON BUTTERSCOTCH PEAR PIE – BASIL AND BUTTERCREAM
From basilandbuttercream.com
BUTTERSCOTCH CINNAMON PIE : BAKING - REDDIT
From reddit.com
UNDERTALE BUTTERSCOTCH CINNAMON PIE
From pinterest.com
PIONEER WOMAN BUTTERSCOTCH PIE - CHEFS & RECIPES
From chefsandrecipes.com
RECIPE FOR HOMEMADE BUTTERSCOTCH PIE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
HOW TO MAKE CINNAMON BUTTERSCOTCH PIE RECIPES
From stevehacks.com
BUTTERSCOTCH PIE RECIPE | RECIPES.NET
From recipes.net
CINNAMON BUTTERSCOTCH CREAM PIE - CHEF SHAMY
From chefshamy.com
BUTTERSCOTCH PIE (SWEET AND NUTTY) - EASY AND DELISH
From easyanddelish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love