Double Butterscotch Pie Recipes

BUTTERSCOTCH PIE FOR TWO

Steps:

• Heat oven to 400 °F.
• Prepare the pie crust: Prepare a half recipe for a double pie crust (see Recipe Notes). Ease the crust into a 7-inch pie pan. Trim the edges to about ½-inch. Fold overhang under edge of pie crust and crimp decoratively. Prick the bottom with a fork. Save any scraps in the fridge, just in case. Wrap the crust tightly in lightly greased foil, then freeze for 15 minutes while you make the filling.
• Prepare the filling: Melt the butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar and salt and stir to combine (it will be clumpy, not smooth). Let the mixture simmer for 2 to 3 minutes, stirring constantly. Whisk in the cream and remove from heat. Let the mixture cool for 15 minutes.
• Par-bake the crust: When the pie crust is solid, coat a piece of foil with baking spray or butter and press tightly against frozen pie shell, covering the dough and rim and molding it to fit the shape of the edges.
• Bake the pie crust for 15 minutes, then carefully, gently remove foil. If any parts have puffed, just press them gently back into place. Patch any tears or cracks with reserved dough scraps. Leave the oven on.
• Bake the pie: Whisk in the eggs into the cooled filling, one at a time, then the vanilla. As soon as the crust comes out of the oven, pour in the filling and return the pie to the oven.
• Bake the pie for 10 minutes at 400 °F, then reduce the heat to 300 °F and bake another 15 to 20 minutes or until the pie jiggles slightly in the center when moved.
• Let the pie cool completely. Serve chilled or at room temperature with lightly sweetened whipped cream (especially if you have any imperfections to hide).

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.

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.

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.

CHOCOLATE-BUTTERSCOTCH PEANUT BUTTER PIE

Steps:

• Place peanut butter in a mixing bowl, on low speed, gradually beat in milk; scraping bowl several times. Add pudding mix and beat on low 2 minutes. Whisk in whipped topping; pour one-half of mixture into prepared pie crust. Whisk cocoa into remaining filling mixture; gently pour over butterscotch-peanut butter mixture. Smooth top. Sprinkle with cookie crumbles, if desired. Freeze until firm. Cut into eight wedges and serve while frozen.

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.

BLACK BOTTOM BUTTERSCOTCH PIE

Steps:

• Make the chocolate pudding: in a medium saucepan, combine the cornstarch and sugar; whisk in ½ cup half-and-half until the mixture is smooth.
• Add in the remaining ¾ cup and bring to a boil, whisking constantly.
• Continue to cook mixture over med-high heat, whisking, until the mixture thickens, about 3-4 minutes.
• Take the pan from the heat and whisk in the chocolate and butter; continue to whisk until all the chocolate and butter have melted and the pudding is very smooth; stir in the vanilla.
• Scrape the pudding into the prepared pie crust and smooth the top with a rubber spatula.
• Make the butterscotch putting: in a medium saucepan, combine the butter, brown sugar, and salt; cook the mixture over low heat, whisking, until the butter is melted and the sugar is dissolved.
• In a mixing bowl, combine the cornstarch and ½ cup of half-and-half; whisk to dissolve; set this mixture aside.
• Add the remaining 1 ½ cups half-and-half to the saucepan; whisk until it is combined with the brown sugar mixture.
• Add in half-and-half/cornstarch mixture to the pan; stir to combine, and turn the heat to med-high; cook, whisking, until the mixture thickened, about 3-4 minutes.
• Scrape the butterscotch mixture into the pie shell and smooth the top layer of the pudding with a rubber spatula so that it evenly covers the chocolate pudding.
• Place plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is completely set, about 6 hours and up to 1 day.

BUTTERSCOTCH PIE III

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.

DOUBLE BUTTERSCOTCH COOKIES

Steps:

• In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans. , Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° until lightly browned, 9-11 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

PEAR BUTTERSCOTCH PIE

Steps:

• Put a baking sheet on middle rack of oven and preheat oven to 425°F.
• Whisk together flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, breaking up any lumps. Gently toss pears with brown sugar mixture, lemon juice, and vanilla and let stand 5 to 15 minutes to macerate fruit.
• Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into a 13-inch round. Reserve scraps.
• Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.
• Roll out dough scraps about 1/8 inch thick and cut out leaf shapes with cutters (or a knife). Arrange decoratively on top of pie, pressing gently to help them adhere. Lightly brush top crust and cutouts with some of egg wash and sprinkle with granulated sugar.
• Bake pie on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. Cool to warm or room temperature, 2 to 3 hours.

DOUBLE CHOCOLATE PIE

Steps:

• Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
• Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
• Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.

BUTTERSCOTCH CREAM PIE

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.

EASY TRIPLE-LAYER BUTTERSCOTCH PIE

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.

BUTTERSCOTCH PIE

Steps:

• Combine sugar, flour and salt in top of a double boiler.
• Heat milk and slowly stir in flour and sugar. Cook over boiling water until mixture begins to thicken.
• Beat egg yolks in small bowl and stir 1 cup of hot mixture into eggs so the eggs do not scramble.
• Stir egg mixture to double boiler and add butter. Cook until thick and pour into shell.
• Serve with whipped cream if desired.

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.

DOUBLE BUTTERSCOTCH PUDDING COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, mix cookie mix, dry pudding mix, softened butter, water and egg with spoon until soft dough forms. Stir in butterscotch chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 8 to 11 minutes or until edges are set. Immediately sprinkle each cookie with sea salt. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• Store in airtight container.