Butterscotch Cream Pie With Gingersnap Crust Recipes

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BUTTERSCOTCH CREAM PIE



Butterscotch Cream Pie image

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

2 cups milk
⅓ cup all-purpose flour
1 cup brown sugar
¼ teaspoon salt
3 egg yolks
3 tablespoons butter, melted
½ teaspoon vanilla extract
6 egg whites
¼ teaspoon cream of tartar
2 tablespoons confectioners' sugar
1 (9 inch) unbaked pie crust

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 PIE III



Butterscotch Pie III image

Rich butterscotch pie with a gingersnap crumb crust. Garnish with whipped topping and nuts, if desired.

Provided by HOKU3

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 4h20m

Yield 8

Number Of Ingredients 8

1 (3.4 ounce) package instant butterscotch pudding mix
1 (1.3 ounce) envelope whipped topping mix
2 tablespoons white sugar
¼ teaspoon pumpkin pie spice
1 ¾ cups milk
1 ¼ cups gingersnap cookie crumbs
¼ cup white sugar
¼ cup butter, melted

Steps:

  • To Make Crust: In a medium bowl, combine crumbs and sugar. Mix in butter. Press firmly onto the bottom and sides of a 9 inch pie pan. Chill for 1 hour.
  • To Make Filling: In a mixing bowl, combine pudding mix, whipped topping mix, sugar, spice and milk. Beat slowly at low speed until blended, then beat at high speed for about 4 minutes until mixture thickens. Spoon into prepared crust. Cover and refrigerate pie for 3 hours.

Nutrition Facts : Calories 245.3 calories, Carbohydrate 37.9 g, Cholesterol 19.5 mg, Fat 9.2 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 300.9 mg, Sugar 27.9 g

BUTTERSCOTCH CREAM PIE WITH GINGERSNAP CRUST



Butterscotch Cream Pie with Gingersnap Crust image

This delectable pie comes from "The Craft of Baking," by pastry chef Karen Demasco.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 10

3/4 cup sugar
5 large egg yolks
1/4 cup cornstarch
1/2 vanilla bean, split lengthwise, seeds scraped out, bean and seeds reserved
2 1/2 cups heavy cream
2 cups whole milk
1/2 teaspoon coarse salt
2 tablespoons unsalted butter, cut into small pieces
Gingersnap Crust
1/2 cup chopped Honeycomb Brittle

Steps:

  • In a medium bowl, whisk together 1/4 cup sugar, egg yolks, and cornstarch until pale in color; set aside.
  • Combine remaining 1/2 cup sugar, 1/4 cup water, and the vanilla bean and seeds in a medium saucepan. Stir until sugar is completely damp. Heat mixture over high heat until sugar becomes a yellow-golden caramel, about 8 minutes. Remove from heat. Slowly whisk in 1 cup cream, being careful to avoid splatters, then stir in milk.
  • Return caramel mixture to stove and bring to a boil; remove from heat. Pour one third of the caramel mixture into the egg mixture in a slow, steady stream, whisking to combine. Whisk egg mixture into caramel mixture until well combined. Bring to a boil over medium-low heat and cook, whisking constantly, until custard thickens, about 8 minutes. Remove pan from heat; whisk in salt and butter.
  • Strain custard through a fine-mesh sieve into a bowl; pour into prepared pie crust. Transfer pie plate to a wire rack and let filling cool completely. Transfer pie to refrigerator and chill until cold, about 1 hour.
  • Whisk remaining 1 1/2 cups cream until soft peaks form; spread whipped cream over top of pie. Sprinkle brittle over top of pie just before serving. Pie is best eaten day it is made, but can be kept, loosely covered in plastic wrap, refrigerated, up to 2 days.

BUTTERSCOTCH CREAM PIE



Butterscotch Cream Pie image

Provided by Food Network

Categories     dessert

Yield One 9-inch pie

Number Of Ingredients 16

1/2 cup almonds or pecans
1 cup all-purpose bleached flour
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, melted
2 1/2 cups milk
2/3 cup light brown sugar
Pinch salt
1/3 cup cornstarch
3 large eggs
4 tablespoons unsalted butter, softened
2 teaspoons vanilla extract
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract

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.

GRAHAM CRACKER BUTTERSCOTCH PIE



Graham Cracker Butterscotch Pie image

"Being diabetic and having a craving for a butterscotch pie, I went into the kitchen and came up with this version that suits my diet and taste buds perfectly," explains Edward Post of Etiwanda, California. "Even my wife enjoyed it, and she usually doesn't go for my culinary creations."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 9 servings.

Number Of Ingredients 7

7-1/2 whole reduced-fat graham crackers
2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 package (1/4 ounces) sugar-free instant butterscotch pudding mix
2 cups reduced-fat sour cream
1 large ripe banana, cut into 1/4-inch slices
1 cup reduced-fat whipped topping

Steps:

  • Break or cut whole crackers in half. In a 9-in. square dish, arrange nine graham cracker halves. Break the remaining crackers in half again; stand up around the sides of the dish. In a bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Add sour cream; mix well. Arrange banana slices over graham crackers; top with pudding mixture. Cover and refrigerate for at least 5-6 hours. Serve with whipped topping.

Nutrition Facts :

BUTTERSCOTCH CREAM PIE



Butterscotch Cream Pie image

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

1 cup brown sugar
6 tablespoons butter
1 cup heavy cream
4 tablespoons cornstarch
2 cups milk
5 egg yolks, slightly beaten

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

BUTTERSCOTCH PIE WITH CURRY CRUST



Butterscotch Pie with Curry Crust image

Provided by Kierin Baldwin

Categories     Dessert     Bake     Christmas     Thanksgiving     Mother's Day     Curry     Birthday     Family Reunion     Christmas Eve     Potluck     Bon Appétit     Kidney Friendly     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 23

Curry crumb crust:
1 teaspoon fennel seeds
8 ounces vanilla wafer cookies
2 tablespoons all-purpose flour
2 tablespoons raw sugar or granulated sugar
1 teaspoon Madras curry powder
1/4 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, melted, slightly cooled
Filling and assembly:
1 envelope unflavored powdered gelatin
1 1/2 cups whole milk, divided
3 tablespoons granulated sugar
1/2 vanilla bean, split lengthwise
1 1/2 cups heavy cream
3/4 cup (packed) dark brown sugar, divided
1/8 teaspoon baking soda
3 large egg yolks
2 tablespoons cornstarch
3 tablespoons unsalted butter
1 tablespoon mild-flavored (light) molasses
1/2 teaspoon kosher salt
Unsweetened whipped cream (for serving)
1/2 cup chopped salted, dry-roasted cashews

Steps:

  • For curry crumb crust:
  • Place a rack in middle of oven and preheat to 325°F. Toast fennel seeds in a small dry skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a small plate; let cool, then finely chop.
  • Pulse cookies in a food processor until very fine crumbs form (you should have about 2 cups). Add fennel seeds, flour, raw sugar, curry powder, and salt and pulse to combine. Add butter and pulse until mixture is the consistency of wet sand.
  • Transfer mixture to a 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of pie dish. Place pie dish on a rimmed baking sheet and bake crust, rotating halfway through, until dry and set, 20-25 minutes. Transfer pie dish to a wire rack and let crust cool.
  • DO AHEAD: Crust can be baked 1 day ahead. Store wrapped tightly at room temperature.
  • For filling and assembly:
  • Place gelatin and 2 tablespoons milk in a small bowl; let stand until gelatin is softened, 5-10 minutes.
  • Place granulated sugar in a medium saucepan; scrape in seeds from vanilla bean and add pod. Cook over medium heat, stirring, until sugar is melted, then cook, stirring occasionally, until mixture turns amber in color, about 3 minutes. Remove from heat and slowly add cream (mixture will bubble vigorously), stirring until smooth. Return to heat and add 1/2 cup brown sugar and remaining milk. Cook, stirring, until sugar is dissolved and caramel mixture begins to steam, about 2 minutes. Remove from heat, add baking soda, and whisk until bubbles subside; remove pod and discard.
  • Whisk egg yolks, cornstarch, and remaining 1/4 cup brown sugar in a medium bowl. Gradually whisk in half of warm caramel mixture. Pour egg-yolk mixture into caramel mixture in saucepan and bring to a boil over medium heat, whisking constantly; reduce heat to low and cook, whisking constantly, until thickened, 2 minutes. Remove from heat and add gelatin mixture, butter, molasses, and salt, whisking until butter is melted and mixture is smooth. Transfer filling to a large bowl and chill, stirring occasionally, until slightly cooled and thickened, about 1 hour. (Stirring and cooling pudding before chilling in crust will give it a luscious, creamy texture.)
  • Pour butterscotch filling into crust, smoothing top if needed. Chill until set, at least 2 hours.
  • Just before serving, spoon whipped cream over pie and top with cashews.
  • DO AHEAD: Pie can be made (without whipped cream) 2 days ahead. Cover and keep chilled.

GINGERSNAP PUMPKIN PIE



Gingersnap Pumpkin Pie image

The fantastic flavor from this pie comes from butterscotch pudding and canned pumpkin, which work surprisingly well together. Kids will go wild over the cream cheese layer! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 cups finely crushed gingersnaps (about 32 cookies)
1/4 cup butter, melted
4 ounces cream cheese, softened
1 tablespoon sugar
1-1/2 cups whipped topping
1 cup cold 2% milk
2 packages (3.4 ounces each) instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Additional whipped topping, optional

Steps:

  • Preheat oven to 375°. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until crust is lightly browned. Cool on a wire rack., For filling, in a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust., In a small bowl, beat milk and pudding mixes 1 minute. Stir in pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping if desired.

Nutrition Facts : Calories 429 calories, Fat 18g fat (11g saturated fat), Cholesterol 34mg cholesterol, Sodium 746mg sodium, Carbohydrate 62g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.

BUTTERMILK PIE WITH GINGERSNAP CRUMB CRUST



Buttermilk Pie With Gingersnap Crumb Crust image

Make and share this Buttermilk Pie With Gingersnap Crumb Crust recipe from Food.com.

Provided by tristitia

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

3/4 cup sugar
1 tablespoon margarine
1 egg
2 egg whites
3 tablespoons flour
1/4 teaspoon salt
1 cup buttermilk
1/2 cup graham cracker crumbs
1/2 cup gingersnap crumbs
2 tablespoons margarine

Steps:

  • Preheat oven to 350°F.
  • Make pie crust, using 8 inch pie pan, do not bake.
  • Mix sugar and margarine in medium bowl until blended; beat in egg whites and egg.
  • Stir in flour, salt, and buttermilk until well blended.
  • Pour filling into prepared crust, bake 40 minutes or until sharp knife inserted near center comes out clean.
  • Sprinkle with nutmeg and serve warm or chilled.
  • Combine graham crumbs, gingersnap crumbs, and margarine in 8 or 9 inch pie pan, pat mixture evenly on bottom and side of pan.
  • Bake 8 to 10 minutes or until edge of crust is lightly browned.
  • Cool on wire rack.

Nutrition Facts : Calories 228, Fat 7.1, SaturatedFat 1.7, Cholesterol 24.5, Sodium 281.8, Carbohydrate 37.5, Fiber 0.5, Sugar 24.7, Protein 4.2

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2020-12-13 Preheat the oven to 375°F. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, and cloves. Set aside. Brown the butter: Cut your butter evenly into cubes and line them on the bottom of a medium saucepan. Over medium heat, melt the butter.
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BUTTERSCOTCH CREAM PIE WITH GINGERSNAP CRUST
Mar 20, 2014 - Martha and Karen Demasco prepared this butterscotch cream pie with gingersnap crust recipe from "The Craft of Baking" on "The Martha Stewart Show."
From pinterest.co.uk


BUTTERSCOTCH PIE WITH WHIPPED CREAM RECIPE - THE …
2020-02-07 Remove the hot mixture from the heat and pour about 1/3 cup into the cornstarch and salt mixture, whisking all the while to blend the hot mixture into the cornstarch.
From thespruceeats.com


BUTTERSCOTCH CREAM PIE WITH GINGERSNAP CRUST
Aug 31, 2011 - Martha and Karen Demasco prepared this butterscotch cream pie with gingersnap crust recipe from "The Craft of Baking" on "The Martha Stewart Show."
From pinterest.co.uk


CREAM CHEESE AND BUTTERSCOTCH PUMPKIN PIES WITH GINGERSNAP …
2011-11-10 Cut 2 1/2 inch rounds out of your pie dough and place into 12 muffin tins. You will need to re-roll your dough once. In a mixing bowl, beat cream cheese, sugar and vanilla until softened and smooth. Spoon 1 teaspoon cream cheese mixture into bottom of pies and spread around the bottom. Sprinkle about 10 butterscotch chips over cream cheese ...
From chef-in-training.com


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