BUTTERSCOTCH PIE FILLING RECIPE RECIPES

GRANDMA'S BUTTERSCOTCH PIE RECIPE | ALLRECIPES

Grandma's Butterscotch Pie Recipe | Allrecipes image

This is one of my favorite holiday pies. Serve with whipped cream. Yum!

Provided by dschecht

Categories Desserts Pies Custard and Cream Pies

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 1 9-inch pie

Number Of Ingredients 8

Ingredients

1 cup packed light brown sugar
4 tablespoons cornstarch
½ teaspoon salt
2 cups milk
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked

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.

Nutrition Facts : Calories 258.6 calories, CarbohydrateContent 41.5 g, CholesterolContent 59.9 mg, FatContent 8.9 g, FiberContent 0.2 g, ProteinContent 3.4 g, SaturatedFatContent 3.7 g, SodiumContent 292.6 mg, SugarContent 30.3 g

BUTTERSCOTCH PIE I RECIPE | ALLRECIPES

Butterscotch Pie I Recipe | Allrecipes image

A sweet, creamy pie, it is great with coffee.

Provided by Debbie Rowe

Categories Desserts Pies Custard and Cream Pies Meringue Pie Recipes

Yield 1 9-inch pie

Number Of Ingredients 12

Ingredients

1?½ cups packed brown sugar
4 tablespoons cornstarch
3 tablespoons all-purpose flour
2 cups milk
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
3 egg whites
½ teaspoon cream of tartar
½ cup white sugar
1 teaspoon vanilla extract

Steps:

In a double boiler, whisk together the brown sugar, flour, and cornstarch. Add just enough milk to make a paste. Mix in beaten egg yolks, and then add the remainder of the milk. Cook slowly, stirring constantly; when thick, remove from heat. Add butter or margarine and 1 teaspoon vanilla. Pour the filling into the baked pie shell.
In medium mixing bowl, beat egg whites until stiff. Beat in cream of tarter, white sugar, and 1 teaspoon vanilla. Spread meringue over pie filling.
Bake at 375 degree F (190 degrees C) until meringue peaks turn a golden brown.

Nutrition Facts : Calories 434.9 calories, CarbohydrateContent 73 g, CholesterolContent 89.3 mg, FatContent 13.5 g, FiberContent 0.5 g, ProteinContent 6.2 g, SaturatedFatContent 5.1 g, SodiumContent 203.4 mg, SugarContent 55.7 g

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BUTTERSCOTCH PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

This pie's filling is like creamy pudding and is crowned with golden peaks of meringue. —Cary Letsche, Brandenton, Florida
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Category Desserts
Calories 487 calories per serving

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.

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BUTTERSCOTCH PIE RECIPE | MYRECIPES

The smooth, creamy filling for this pie recipe is a true butterscotch—meaning that the brown sugar is cooked with butter to coax out the caramel flavors. Make the pie a day ahead; the filling needs an overnight stint in the refrigerator to set properly.
From myrecipes.com
Reviews 5
Calories 280 calories per serving

Remove pan from ice. Spoon mixture into the prepared crust. Cover and refrigerate for 8 hours or overnight. Spread whipped topping evenly over filling just before serving.

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BUTTERSCOTCH CREAM PIE RECIPE | ALLRECIPES

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!
From allrecipes.com
Reviews 4.5
Total Time 1 hours 10 minutes
Category Desserts, Pies, Custard and Cream Pies, Meringue Pie Recipes
Calories 346.4 calories per serving

Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.

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JOLEAN'S BUTTERSCOTCH PIE, PENNSYLVANIA DUTCH STYLE RECIPE ...

This is a personal, absolute favorite of mine!!! Mom never would tell us where she got this recipe (which always made Dad raise one eyebrow...LOL!) And she never gave us girls the recipe while she was here --- it was something truly special to her as well, although I don't know exactly why. I found the old, yellowed, hand-written recipe hidden deep in her personal recipe box after she passed away... The taste and the texture of this pie is incredible, and I've never been able to match it -- I've tried for 6 or 7 years to find a "quick" fix for this. But nope...Nothing doing. Gotta have this exact recipe!!! Once you have this, you'll never fully enjoy any other butterscotch pie!!! (I sound pretty serious, don't I?) LOL! No, seriously, the recipe looks a whole lot more complicated than it really is -- super simple, just home-made! YUM!
From food.com
Reviews 5.0
Total Time 1 hours
Calories 514.4 per serving

Spread meringue over slightly warm filling, sealing to edge of crust. (Then bake and cool as directed above.).

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BUTTERSCOTCH FILLING RECIPE | ALLRECIPES

This filling complements chocolate cakes especially well. This recipe makes enough to fill one 2 layer cake.
From allrecipes.com
Reviews 2.2
Total Time 30 minutes
Category Desserts, Fillings
Calories 53.5 calories per serving

Allow the mixture to cool slightly, and spread between layers.

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BUTTERSCOTCH PIE RECIPE | MYRECIPES

Remove pan from ice. Spoon mixture into the prepared crust. Cover and refrigerate for 8 hours or overnight. Spread whipped topping evenly over filling just before serving.

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JOLEAN'S BUTTERSCOTCH PIE, PENNSYLVANIA DUTCH STYLE RECIPE ...

Spread meringue over slightly warm filling, sealing to edge of crust. (Then bake and cool as directed above.).

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BUTTERSCOTCH SILK PIE RECIPE - BETTYCROCKER.COM

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.
From bettycrocker.com
Reviews 4.5
Total Time 4 hours 40 minutes
Calories 380 per serving

Cut into wedges to serve. Store loosely covered in refrigerator.

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BUTTERSCOTCH PIE | PAULA DEEN

In a separate bowl temper 2 egg yolks by whisking in a small amount of hot mixture to bowl. Whisk in the eggs and add the butter and vanilla. Allow to cook for a few minutes. Pour into a dish and refrigerate, allowing to cool. When ready, fill pie shell with butterscotch mixture. Mix the butterscotch morsels into the whipped cream.
From pauladeen.com

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MICROWAVE BUTTERSCOTCH PIE FILLING - RECIPE | COOKS.COM

Feb 24, 2015 · 3 tbsp. butter. Combine sugar and flour in microwave safe bowl. Mix well with a wire whisk. Add 1/2 cup of the milk. Separate eggs, saving the whites for meringue topping. Add the egg yolks to sugar mixture mixing well with wire whisk, then as you are mixing add the remaining milk. Microwave on high setting. Microwave for approximately 7 minutes.
From cooks.com

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BUTTERSCOTCH PIE - HANDLE THE HEAT

Oct 17, 2018 · Make the crust: Preheat the oven to 350°F. In the bowl of a food processor pulse the Speculoos cookies until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a fairly deep 9-inch pie plate.
From handletheheat.com

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BUTTERSCOTCH CINNAMON PIE | CLASSIC BAKES BAKERY

Nov 12, 2021 · Instructions 0%. Warm the whole milk in a medium saucepan and stir in the cornstarch to give a thick paste. Add in the beaten egg yolks, beaten whole egg, vanilla, and cinnamon whisking all together. Set aside for later. In a medium saucepan, pour in the heavy cream over medium-high heat and add the flour, brown sugar, butter, and salt.
From classicbakes.com

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THE BEST HOMEMADE BUTTERSCOTCH PIE | THE DOMESTIC REBEL

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From thedomesticrebel.com

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PIONEER WOMAN BUTTERSCOTCH PIE - CHEFS & RECIPES

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From chefsandrecipes.com

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HOW TO MAKE BUTTERSCOTCH MERINGUE PIE | OLD FASHIONED PIE ...

An easy-to-make pie recipe, just pour homemade butterscotch filling into a pre-baked crust, top with the brown sugar meringue, and brown using a torch or in the oven. If you think you don’t like butterscotch, be prepared to have this butterscotch pie change your mind. We’re talking real, traditional butterscotch flavor here! For ease of ...
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DIVINE BUTTERSCOTCH PIE – MY RECIPE REVIEWS

Jul 12, 2019 · I do believe that this homemade Butterscotch Pie is one of the best pies I’ve ever made! It’s a brown sugar and butter-based pie with plenty of whipping cream added in along with egg yolks and a little vanilla. Cook and stir, stir, stir and you’ve got the creamiest, most delectable pie filling you’ve ever had.
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BUTTERSCOTCH CINNAMON PIE - SAVOR THE BEST

Nov 25, 2021 · Pour the cream and egg mixture into the saucepan then place it back on the stove and cook until the mixture thickens. Remove the saucepan from the heat and stir in the butterscotch chips. Pour the butterscotch filling into the pie shell. Let the pie chill in the refrigerator for 6 hours or overnight.
From savorthebest.com

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BUTTERSCOTCH PUDDING I RECIPE | ALLRECIPES

Step 1. In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving.
From allrecipes.com

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BUTTERSCOTCH PECAN PERFECTION PIE | VERY BEST BAKING

Pour pecan mixture into pie shell. Step 4. Bake for 40 to 45 minutes or until knife inserted into center comes out with little bits of filling attached. If browning too quickly, cover with foil. Cool on wire rack for 2 hours. Refrigerate 1 hour or until serving time. Step 5. Line baking sheet with wax paper. Step 6.
From verybestbaking.com

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