Butterscotch Coffee Pie Recipes

BUTTERSCOTCH COFFEE PIE

Steps:

• Preheat the oven to 350 degrees.
• While the oven preheats, put your pie shell in the refrigerator to keep it cool.
• FILLING:.
• Using an electric mixer, cream the butter on high speed, gradually adding the sugars. Beat in the coffee.
• The mixture will remain coarse and clumpy. Beat in the eggs, one at a time, beating well after each addition.
• Blend in the vanilla.
• Add the flour and salt and blend the filling until evenly mixed.
• Blend in the milk, then stir in the butterscotch chips and nuts.
• Scrape the filling into the chilled pie shell, smoothing with a spoon.
• Bake the pie on the middle oven rack until the center is set, about 50 minutes, turning the pie 180 degrees about midway through the baking.
• When done, the top of the pie will turn dark golden brown.
• That's fine, and it does not mean it has over-baked.
• Give the pie a slight nudge to check for doneness: the filling should not move in waves, but it may jiggle near the center.
• Transfer the pie to a cooling rack and cool.
• The pie can be eaten slightly warm or at room temperature or it can be chilled for 1 to 2 hours before serving, though it is best not to serve it cold or the butterscotch chips will be hard.

BUTTERSCOTCH PIE

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.