GRANDMA'S BUTTERSCOTCH PIE RECIPE | ALLRECIPES
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
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
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
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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Reviews 4.7
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- 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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Reviews 4.3
Total Time 2 hours 30 minutes
Category Desserts, Pies, No-Bake Pie Recipes, Pudding Pie Recipes
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- Serve cold with a drizzle of butterscotch topping over top of pie. If desired, sprinkle butterscotch chips on top as well.
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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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