Butterscotchpiemyway Recipes

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.

GRANDMA'S BUTTERSCOTCH PIE

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.

THE EASIEST BUTTERSCOTCH PIE

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.

BUTTERSCOTCH PIE MY WAY

Steps:

• In a large microwave safe bowl, combine the brown sugar, cornstarch, salt, and milk. Combine well, then cook on high in the microwave for 8 minutes. Remove the bowl from the microwave.
• Pour a small amount of the mixture into a small bowl. Add the egg yolks to the smaller bowl, mixing until well-combined. Pour the egg mixture back into the large bowl, combining well.
• Return the bowl back to the microwave and cook on high for and additional 1-2 minutes, until the mixture has thickened. Remove from the microwave and stir in the butter and vanilla. Stir until the butter has melted.
• Pour into the prepared pie shell and chill for at least 2 hours.

BUTTERSCOTCH PIE

Steps:

• Caramelize sugar in heavy sauce pan or iron skillet.
• Add water.
• Melt brown sugar with butter.
• Add to caramel mixture.
• Stir until well mixed.
• In top of double boiler: Mix cornstarch, salt, and sugar.
• Add beaten egg yolks and milk.
• Add caramelized sugar mixture slowly.
• Stir constantly.
• Cook in double boiler until thick.
• Add vanilla.
• Cool.
• Pour into pie shell.
• Top with Meringue.
• -------Meringue---------.
• Beat egg whites and salt at high speed until frothy.
• Add sugar gradually.
• Continue beating at high speed until mixture stands in peaks.
• Spread to edges of pie crust, completely sealing in filling.
• Bake until light brown at 400 degrees.