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.
SISTER PIE'S TOASTED MARSHMALLOW BUTTERSCOTCH PIE
Showstoppers like this don't come easy. Here's the strategy: Blind bake the crust on Day 1; fill and bake on Day 2; and assemble on Day 3.
Provided by Lisa Ludwinski
Yield Serves 8
Number Of Ingredients 18
Steps:
- Heat chocolate and 1/4 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until chocolate is melted and mixture is smooth. Let ganache cool slightly, then scrape into pie crust and spread evenly over bottom. Let sit until set, 30-45 minutes.
- Preheat oven to 300°F. Mix brown sugar, cornmeal, salt, and butter in a medium bowl with a wooden spoon until no lumps remain. In a separate medium bowl, whisk eggs, milk, vanilla, and remaining 2/3 cup cream until no streaks remain. Whisking constantly, gradually add egg mixture to butter mixture and whisk just until combined and smooth. Pour filling into crust and place on a foil-lined rimmed baking sheet. Bake until filling is browned and puffed around the edges and the center 4" wobbles when pie is jostled, 55-70 minutes. Transfer to a wire rack and let cool, at least 4 hours and up to 12 hours (longer is better; do not refrigerate).
- Using an electric mixer on medium-high, beat corn syrup, 1 egg white, and 1/4 tsp. salt in a medium bowl until mixture is white, glossy, and tripled in volume, about 2 minutes. Reduce speed to low; gradually add powdered sugar. Increase speed to medium and beat until mixture falls back on itself in a thick, barely dissolving ribbon, about 2 minutes. Beat in vanilla. Set aside 3/4 cup marshmallow fluff in a small bowl; reserve remaining fluff for another use.
- Heat granulated sugar, cream of tartar, and remaining 2 egg whites in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), whisking constantly, until mixture is warm (not hot) and sugar is dissolved, about 2 minutes (rub a bit between your fingers to check; it should be free of grit).
- Using an electric mixer on high speed, beat until stiff, glossy peaks form and the sides of bowl are cool to the touch, 5-7 minutes. Add reserved marshmallow fluff to meringue and beat just to combine. Dollop marshmallow topping over top of cooled pie filling and use a spatula to spread, creating decorative peaks and swirls. Use a kitchen torch to toast marshmallow topping, if desired. Decorate with chocolate chips.
- Pie (without marshmallow topping) can be made 1 day ahead. Let cool, then store covered at room temperature.
THE EASIEST BUTTERSCOTCH PIE
The yummiest butterscotch pie ever! You can use chocolate or vanilla, or just about any pudding you choose!
Provided by Heather
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 305 calories, Carbohydrate 40.7 g, Cholesterol 4.9 mg, Fat 14.8 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 385.4 mg, Sugar 27.9 g
BUTTERSCOTCH SILK PIE
If you can wield a whisk and a mixer, you can make this meringue! The kitchen-tested, step-by-step instructions will see you through, while a couple of smart shortcuts guarantee the three-ingredient butterscotch filling turns out silky smooth and richly flavored. As for the crust, the buttery, flaky refrigerated Pillsbury™ kind has yet to disappoint us-though there's no reason you couldn't substitute your own scratch crust, if you wish. So don't pass on this recipe because of its impressive look, it's nothing you can't handle, and we think you'll find it pretty rewarding-especially once you bite into it.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Make and bake pie crust as directed on box for One-Crust Baked Shell in ungreased 9-inch pie plate. Cool on cooling rack, about 20 minutes.
- In 4-quart saucepan, cook milk and pudding mix over medium heat 10 to 14 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add butterscotch chips; stir until melted and smooth. Let stand 5 minutes.
- Pour pudding mixture on top of cooled baked pie shell. Cover filling with plastic wrap. Refrigerate at least 3 hours until set.
- When ready to serve, heat oven to 450°F. In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water; stir occasionally with whisk 14 to 18 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 2 to 3 minutes or until stiff glossy peaks form. Remove plastic wrap from filling. Use small icing spatula to swirl meringue over top of chilled pie. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Cool on cooling rack 20 minutes.
- Cut into wedges to serve. Store loosely covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 56 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 42 g, TransFat 0 g
CHOCOLATE BUTTERSCOTCH PIE
Rich and decadent! This pie has EVERYTHING going for it: chocolate, coconut, and whip cream. This tastes like a special occasion pie, but the preparation is so easy you'll want to make it all the time!
Provided by Michelle S.
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine crumbs, walnuts, and butter.
- Press into a pie pan and bake 8- 10 minutes at 350°F.
- Combine sugar, cornstarch, flour and salt in a saucepan.
- Add milk, syrup and yolk.
- Cook, stirring constantly until mixture comes to a boil.
- Remove from heat.
- Stir in 2 tbsp butter and the vanilla.
- Pour into pie shell and cover with plastic wrap directly on filling.
- Cool and serve with whipped cream.
Nutrition Facts : Calories 320.3, Fat 16.8, SaturatedFat 8.6, Cholesterol 103.7, Sodium 318.5, Carbohydrate 38.2, Fiber 0.9, Sugar 24.4, Protein 5
BUTTERSCOTCH COFFEE PIE
Imagine a big, soft, warm chocolate chip cookie and you'll be about halfway to figuring out what this pie tastes like. Now take out the chocolate chips, replace them with butterscotch chips, and flavor the whole thing with coffee and you'll know just what to expect. There's a good reason for my analogy: this recipe was adapted from a much beloved recipe for Toll House pie, sometimes called chocolate chip pie. The filling is quite similar, though - with the changes I mentioned - something quite original and very delicious. Even better with lightly sweetened whipped cream or vanilla ice cream.
Provided by Annacia
Categories Pie
Time 1h8m
Yield 8-10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 531.8, Fat 29.1, SaturatedFat 15, Cholesterol 83.9, Sodium 225.5, Carbohydrate 64.5, Fiber 0.9, Sugar 50.1, Protein 4.9
EASY TRIPLE-LAYER BUTTERSCOTCH PIE
Make this Easy Triple-Layer Butterscotch Pie with a graham cracker crust. Three is better than one in this Easy Triple-Layer Butterscotch Pie recipe!
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Mix melted chocolate and sweetened condensed milk until well blended; pour onto bottom of crust. Sprinkle evenly with half the nuts; press into chocolate layer with back of spoon. Refrigerate until ready to use.
- Beat pudding mixes and 2% milk in large bowl with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups into crust. Stir half of the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP and nuts.
- Refrigerate 3 hours or until set.
Nutrition Facts : Calories 390, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 20 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
WHITE CHOCOLATE CHIP BUTTERMILK PIE
This recipe was born out of frustration and desperation when I realized I had a gallon of buttermilk to use up and a school bake sale the next day. The nice part is it made 2 pies. The bad part is I had to bake them twice because we wolfed down the first 2 with chocolate whipped cream! The texture of the pie is phenomenal. With the white chocolate chips, orange zest, and blossom water, there is no buttermilk 'bite', just great flavor.
Provided by oz
Categories Desserts Pies Vintage Pie Recipes Buttermilk Pie Recipes
Time 9h5m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 9-inch pie plates with pie crusts.
- Parbake the crusts in the preheated oven for 8 to 10 minutes.
- Meanwhile, combine sugar, flour, and orange zest in a mixing bowl. Add buttermilk, beaten eggs, orange blossom water, and vanilla.
- Melt butter in a small saucepan over low heat, 3 to 5 minutes. Mix into the buttermilk filling until well incorporated.
- Sprinkle 1/4 cup white chocolate chips over the bottom of each pie crust. Divide the filling between the crusts. Sprinkle the tops lightly with cinnamon. Cover edges with foil so crusts don't burn.
- Bake pies in the preheated oven until the filling is set, 35 to 40 minutes. Allow the pies to cool and refrigerate until firm, 8 hours to overnight. Serve chilled for best flavor.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 33.1 g, Cholesterol 68.2 mg, Fat 14.8 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 5.7 g, Sodium 207 mg, Sugar 20.5 g
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