BUTTERSCOTCH CREAM PIE
This recipe has been a favorite of mine and my family for over 50 years. The meringue topping with the butterscotch filling makes for a very rich dessert; eat it warm. YUM!
Provided by Colleen
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
- In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
- Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
- In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
- Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 46.6 g, Cholesterol 93.1 mg, Fat 14.7 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 6 g, Sodium 297.7 mg, Sugar 31.8 g
BUTTERSCOTCH ICE CREAM PIE
Make and share this Butterscotch Ice Cream Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- FOR THE CRUST: Combine graham crumbs, nuts and butter in small bowl. Press firmly on bottom and 1-inch up side of 9-inch springform pan. Refrigerate.
- FOR THE FILLING: Combine 1/2 cup cream, eggs, and nutmeg, in medium heav-duty saucepan. cook over medium-low heat, stirring constantly, until mixture is slightly thickened. Remove from heat; add morsels. Let stand 3 minutes; stir until smooth. Cool to room temperature.
- Whip remaining cream in small mixer bowl until stiff peaks form; fold into butterscotch mixture. Pour half of mixture into crust; sprinkle with 1/3 cup nuts. Spoon remaining filling over nut layer. Sprinkle with remaining nuts. Freeze for 3 hours untl firm.
Nutrition Facts : Calories 451.3, Fat 36.9, SaturatedFat 21.2, Cholesterol 115.6, Sodium 149.4, Carbohydrate 27.7, Fiber 0.9, Sugar 22.1, Protein 4
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.
BUTTERSCOTCH CREAM CHEESE PIE
Make and share this Butterscotch Cream Cheese Pie recipe from Food.com.
Provided by MissBobLoblaw
Categories Dessert
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth.
- On low speed, beat in water and pudding mix until smooth. Fold in half of the whipped topping and pour into crust.
- Chill 2 hours or until set. top with remaining whipped topping and serve. Keep refrigerated.
Nutrition Facts : Calories 496, Fat 28.8, SaturatedFat 16.7, Cholesterol 48, Sodium 325.3, Carbohydrate 53.8, Fiber 0.5, Sugar 45, Protein 7.7
BUTTERSCOTCH ICE CREAM PIE
Number Of Ingredients 10
Steps:
- 1. In small heavy saucepan stir together brown sugar and cream. Cook and stir over medium heat until mixture boils. Boil, stirring occasionally, about 5 minutes or until mixture is reduced to 1/2 cup. Stir in sweetened condensed milk, 2 teaspoons margarine or butter and vanilla*. 2. In small bowl toss together cookie crumbs and 1/3 cup margarine or butter. Press onto bottom of 9-inch springform pan. Arrange whole cookies around sides of pan.3. Alternately spoon ice cream and sauce into crust. Sprinkle with pecans. Freeze at least 4 hours or until firm. 4. Remove sides of pan. Let stand at room temperature for 10 minutes before cutting. Garnish as desired. Store in freezer.*NOTE: If desired, substitute 3/4 cup butterscotch ice cream topping for the brown sugar, whipping, cream, sweetened condensed milk, 2 teaspoons margarine and vanilla.
Nutrition Facts : Nutritional Facts Serves
BLACK BOTTOM BUTTERSCOTCH CREAM PIE
Steps:
- Make the shell:
- In a food processor grind coarse the pecans with the sugar and transfer the mixture to a bowl. In the food processor blend together the flour, the butter, and the salt until the mixture resembles meal and add the flour mixture to the pecan mixture. Add the ice water, toss the mixture until the water is incorporated, and press it onto the bottom and up the side of a 9-inch (1-quart) pie plate, crimping the edge decoratively. Chill the shell for 1 hour, prick it all over with a fork, and line it with foil. Fill the foil with the rice, bake the shell in the lower third of a preheated 425°F. oven for 10 minutes, and remove the foil and rice carefully. Reduce the heat to 375°F., bake the shell for 12 to 15 minutes more, or until it is golden brown, and let it cool on a rack.
- In a small metal bowl set over a pan of barely simmering water melt the chocolate with the cream, stirring until the mixture is smooth, spread the mixture in the bottom and halfway up the side of the shell, and let it cool. Chill the shell.
- Make the filling while the shell is chilling:
- In a large metal bowl combine the bourbon and the water, sprinkle the gelatin over the liquid, and let it soften. In a saucepan heat the brown sugar, the milk, and the salt over moderate heat, stirring, until the mixture is hot and the sugar is dissolved and whisk in the butter. (The mixture will appear slightly curdled.) In a bowl whisk together the egg yolks, add the hot milk mixture in a stream, whisking, and pour the mixture into the pan. Cook the custard over moderately low heat, whisking constantly, until it is thickened and registers 160°F. on a candy thermometer and add it to the gelatin mixture. Stir in the vanilla and the nutmeg and stir the mixture until it is cold and the consistency of raw egg whites, and remove the bowl from the ice water. In another bowl with an electric mixer beat the cream until it holds stiff peaks, fold it into the custard mixture gently but thoroughly, and pour the filling into the chilled shell. Chill the pie for 6 hours or overnight.
- Decorate the pie:
- In a very small skillet or saucepan cook the sugar over moderate heat, undisturbed, until it begins to melt, cook, stirring with a fork, until it is melted completely and turns a golden caramel, and reduce the heat to low. Working quickly, add the pecans, turning them to coat them thoroughly with the caramel, and with the fork transfer them, 1 at a time, to a piece of foil to cool. In a chilled bowl with chilled beaters beat the cream until it holds stiff peaks, drop it by heaping tablespoons around the edge of the pie, and arrange a caramelized pecan in the center of each dollop.
BUTTERSCOTCH-PRALINE CREAM PIE
Evoke memories of puddings, candies, and other childhood comforts with this lush butterscotch dessert. Its grown-up look and taste are derived from browned butter and brown sugar in the filling and jewel-like shards of hazelnut praline scattered on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
- Preheat oven to 375 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Carefully remove weights and parchment. Bake until crust is golden brown, 12 to 15 minutes. Let cool completely on a wire rack. (Crust can be stored overnight.)
- Melt butter in a medium saucepan over medium heat until butter browns. Stir in sugar until it dissolves, about 5 minutes. Slowly pour 1 cup cream down the side of the pan, stirring constantly until smooth (caramel will bubble). Remove from heat.
- Whisk cornstarch, salt, and milk in a small bowl until smooth. Whisk into butter mixture until well combined. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil.)
- Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to the saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
- Immediately remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for 10 minutes.
- Pour custard into piecrust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
- Whisk remaining 1 cup cream until stiff peaks form. Reserve 2 tablespoons praline, and fold remaining praline into cream. Spread cream over pie, and sprinkle reserved praline on top. Serve immediately.
BUTTERSCOTCH DELUXE PIE
Grandmother's recipe! Try this creamy butterscotch pie, one bite and you'll be wanting more!
Provided by Lisa Owens
Categories Desserts Pies No-Bake Pie Recipes
Time 3h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heat oats on a baking sheet in preheated oven for 12 minutes. Set aside to cool.
- To Make Crust: In a medium bowl combine oats and 1/4 cup brown sugar together; mix in 1/3 cup butter. Press firmly onto bottom and sides of a 8 inch pie pan. Chill for 1 hour.
- To Make Filling: Combine 3/4 cup brown sugar, flour, salt and milk in a medium saucepan. Cook over medium heat until thick, stirring constantly. Remove from heat and stir in 3 tablespoons butter and vanilla. Transfer mixture to a medium bowl; cover with foil and refrigerate for 1 hour or until cold.
- Once cold, fold in 1/2 cup of the whipped cream. Pour mixture into pie shell; chill until set. When ready to serve, top with dollops of 1/4 cup of whipped cream and arrange 6 pecan halves decoratively on top of pie.
Nutrition Facts : Calories 401 calories, Carbohydrate 53.6 g, Cholesterol 47.3 mg, Fat 19.2 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 11.1 g, Sodium 246.8 mg, Sugar 38.8 g
More about "butterscotch cream pie ice cream recipes"
BUTTERSCOTCH ICE CREAM PIE | VERY BEST BAKING
From verybestbaking.com
Servings 10Category Frozen Treats
2 CLASSIC BUTTERSCOTCH ICE CREAM PIE RECIPES - CLICK AMERICANA
From clickamericana.com
Estimated Reading Time 4 mins
BUTTERSCOTCH ICE CREAM PIE | RECIPE | BUTTERSCOTCH ICE CREAM, ICE …
From pinterest.com
BUTTERSCOTCH CREAM PIE - RECIPES - PAGE 5 | COOKS.COM
From cooks.com
NO BAKE BUTTERSCOTCH PIE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
BEST BUTTERSCOTCH CREAM PIE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CLASSIC BUTTERSCOTCH CREAM PIE RECIPES - FOOD NEWS
From foodnewsnews.com
BUTTERSCOTCH ICE CREAM PIE RECIPE – SIMPLY SOUTHERN MOM
From simplysouthernmom.com
BUTTERSCOTCH SOUR CREAM PIE RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
BUTTERSCOTCH ICE CREAM - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
ICE CREAM PIE WITH BUTTERSCOTCH RECIPE
From recipeland.com
TOLL HOUSE QUICK ICE CREAM RECIPE (1986) - CLICK AMERICANA
From clickamericana.com
BUTTERSCOTCH ICE CREAM RECIPE | HOW TO MAKE BUTTERSCOTCH …
From recipesofhome.com
BUTTERSCOTCH ICE CREAM PIE - THAT'S MY HOME
From thatsmyhome.recipesfoodandcooking.com
BUTTERSCOTCH ICE CREAM IN A JAR - BAKING THIS SIMPLE
From bakingthissimple.com
THE BEST BUTTERSCOTCH RIPPLE ICE CREAM (MARICOPA COPYCAT)
From pastrychefonline.com
BUTTERSCOTCH CREAM PIE FILLING RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
BUTTERSCOTCH PIE WITH WHIPPED CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
BUTTERSCOTCH COCONUT CREAM PIE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
BUTTERSCOTCH ICE CREAM PIE | RECIPE
From kosher.com
BUTTERSCOTCH GOURMET ICE CREAM - NINJA TEST KITCHEN
From ninjatestkitchen.com
HOMEMADE BUTTERSCOTCH CREAM PIE - MY COUNTRY TABLE
From mycountrytable.com
BUTTER PECAN ICE CREAM PIE WITH BUTTERSCOTCH SAUCE
From canadianliving.com
BUTTERSCOTCH ICE CREAM - KEEP CALM AND EAT ICE CREAM
From keep-calm-and-eat-ice-cream.com
HOW TO MAKE BUTTERSCOTCH PIE RECIPES - PAINLESS COOKING
From painlesscooking.com
BUTTERSCOTCH CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
BUTTERSCOTCH ICE CREAM RECIPE | MYRECIPES
From myrecipes.com
BEST BUTTERSCOTCH CREAM PIE RECIPE: OPTIMAL RESOLUTION LIST
From recipeschoice.com
QUICK BUTTERSCOTCH ICE CREAM PIE - RECIPE | COOKS.COM
From cooks.com
BUTTERSCOTCH ICE CREAM PIE | KLEIN'S ICE CREAM
From koshericecream.com
JELLY DONUT ICE CREAM BOWL - SIMPLY STACIE
From simplystacie.net
NO-BAKE BUTTERSCOTCH PIE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
RECIPES > BAKED GOODS > HOW TO MAKE ICE CREAM PIE …
From mobirecipe.com
BUTTERSCOTCH CREAM PIE - THE MESSY BAKER
From themessybaker.com
BUTTERSCOTCH ICE CREAM PIE - COPYKAT CHAT FORUMS
From copykatchat.com
BUTTERSCOTCH CREAM PIE - EVERYDAY PIE
From everydaypie.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