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
This is one of my favorite holiday pies. Serve with whipped cream. Yum!
Provided by dschecht
Categories Desserts Pies Custard and Cream Pie Recipes
Time 1h
Yield 8
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, Carbohydrate 41.5 g, Cholesterol 59.9 mg, Fat 8.9 g, Fiber 0.2 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 292.6 mg, Sugar 30.3 g
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 PIE
This pie's filling is like creamy pudding and is crowned with golden peaks of meringue. -Cary Letsche, Brandenton, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 487 calories, Fat 20g fat (10g saturated fat), Cholesterol 116mg cholesterol, Sodium 330mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 0 fiber), Protein 6g protein.
BUTTERSCOTCH COFFEE
Five ingredients are all you'll need for this sweet sipper. Individual servings of the warm coffee creation are topped with whipped cream and fun garnishes made from melted butterscotch chips.
Provided by looneytunesfan
Categories Beverages
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, heat 1/2 cup butterscotch chips at 70% power for 2-3 minutes or until melted, stirring occasionally. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe "mom" eight times onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes.
- In a large bowl, stir the coffee and remaining butterscotch chips until chips are melted. Stir in half-and-half and sugar. Serve in mugs with whipped cream and "mom" garnishes.
Nutrition Facts : Calories 167.1, Fat 8, SaturatedFat 6.2, Cholesterol 5.6, Sodium 29.9, Carbohydrate 22.8, Sugar 22.1, Protein 1.2
BUTTERSCOTCH COFFEE
Five ingredients are all you'll need for this sweet sipper. Individual servings of the warm coffee creation are topped with whipped cream and fun garnishes made from melted butterscotch chips. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 8 servings (2 quarts).
Number Of Ingredients 5
Steps:
- In a microwave, melt 1/2 cup butterscotch chips; stir until smooth. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes., In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar. Pour into mugs. Top each serving with whipped cream and a butterscotch garnish.
Nutrition Facts : Calories 246 calories, Fat 13g fat (11g saturated fat), Cholesterol 18mg cholesterol, Sodium 50mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 0 fiber), Protein 2g protein.
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
COFFEE BUTTERSCOTCH MERINGUE PIE
Sweeten up your day with our Coffee Butterscotch Meringue Pie. Requiring just 20 minutes of prep, our Coffee Butterscotch Meringue Pie is a cinch to make.
Provided by My Food and Family
Categories Dairy
Time 4h30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Mix milk, dry pudding mixes and coffee granules in medium saucepan. Bring to full boil on medium heat, stirring constantly. Cool 5 min.; stir. Pour into crust. Refrigerate 3 hours.
- Heat oven to 425°F. Beat egg whites and cream of tartar in large bowl with mixer on high speed until foamy. Gradually beat in sugar. Continue beating until stiff peaks form. Spread some meringue around edge of filling first, touching crust all around, then fill in center.
- Bake 8 to 10 min. or until meringue is golden brown. Cool completely on wire rack.Refrigerate 1 hour.
Nutrition Facts : Calories 230, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 39 g, Fiber 0.5084 g, Sugar 27 g, Protein 5 g
BLUM'S COFFEE-TOFFEE PIE
Make and share this Blum's Coffee-Toffee Pie recipe from Food.com.
Provided by mydesigirl
Categories Pie
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For the pastry shell,mix all ingredients together well and turn into a well greased 9 inch pie plate.
- Press mixture firmly into bottom and up the sides of pie plate.
- Bake at 375 degrees for 15 minutes.
- Cool the pastry shell in the pie plate on a wire rack.
- For the filling,in a small bowl with an electric mixer at medium speed,beat butter until creamy.
- Gradually add sugar,beating until light.
- Blend in cool,melted chocolate and 2 teaspoons instant coffee.
- Add 1 egg and beat 5 minutes.
- Add egg number 2 and beat 5 more minutes.
- Turn filling into cooled pastry shell.
- Refrigerate pie,covered,overnight.
- Next day make topping.
- In a large bowl,combine cream with instant coffee and powdered sugar.
- Refrigerate mixture,covered,for one hour.
- Beat cream mixture until stiff.
- Decorate pie with topping.
- If you feel like being really fancy add chocolate curls as a garnish.
- Refrigerate for 2 hours berfore serving.
Nutrition Facts : Calories 640.9, Fat 50.2, SaturatedFat 25.5, Cholesterol 164.9, Sodium 234.8, Carbohydrate 46.6, Fiber 1.9, Sugar 33.3, Protein 6.7
BUTTERSCOTCH PIE
This recipe can be referred to as a Butterscotch Pie or some refer to it as a Caramelized Sugar Pie. Caramelizing the sugar gives this pie its unique flavor. My Mom always made this pie when she was out of ingredients for all other cream pies.
Provided by Sue Taylor
Categories Pie
Time 45m
Yield 1 9-inch pie, 6-8 serving(s)
Number Of Ingredients 14
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
Butterscotch lovers UNITE! You MUST love butterscotch to enjoy this pie. Very sweet and rich and just right for kids of all ages! ncm4ukc
Provided by Mamas Kitchen Hope
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 243.6, Fat 9.6, SaturatedFat 4.4, Cholesterol 59.1, Sodium 138.6, Carbohydrate 37.5, Fiber 0.2, Sugar 27.1, Protein 2.6
CARAMEL DRIZZLED BUTTERSCOTCH TOFFEE CRUNCH PIE
I love butterscotch, toffee, and caramel. What more can you ask for? This is very rich. Chill time is cook time.
Provided by Chef shapeweaver
Categories Pie
Time 4h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, beat cream cheese, 1 tablespoon milk, and sugar.
- Gently stir in half of the whipped topping and spread evenly over crust.
- Sprinkle half of the crushed toffee bars over cream cheese mixture.
- Pour 2 cups milk in large bowl. Add pudding mixes; beat with wire whisk until smooth (mixture will be thick).
- Pour over crushed toffee bits. Sprinkle remaining toffee bits evenly over pudding mix.
- Chill for 4 hours before serving.
- Spread remaining whipped topping on pie. Drizzle caramel ice cream topping over pie.
- If desired, you can crush more toffee bars and sprinkle over caramel topping.
BUTTERSCOTCH PIE WITH WALNUT-BACON TOFFEE
This recipe started as an experiment in making bacon toffee, but by the time I was done I had this sweet and savory butterscotch pie. -Juliann Stoddart, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings plus 1 pound toffee.
Number Of Ingredients 22
Steps:
- For crust, in a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For toffee, grease a 15x10x1-in. pan with 1/2 teaspoon butter. In a large heavy saucepan, combine sugar, salt and remaining butter. Cook over medium heat until a candy thermometer reads 300° (hard-crack stage), stirring constantly. Remove from heat. Stir in walnuts, cooked bacon and vanilla. Immediately pour into prepared pan. Let stand until set, about 45 minutes. Coarsely chop enough toffee to measure 4 cups; set aside. Break the remaining toffee into pieces; refrigerate to serve with pie or save for another use., On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack., For filling, place egg yolks in a small bowl; let stand at room temperature 30 minutes. In a large heavy saucepan, mix brown sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 4 minutes longer. Remove from heat., Gradually whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter and vanilla until smooth., Place 3 cups of the chopped toffee into crust; pour filling over toffee. Top with remaining 1 cup chopped toffee. Refrigerate, covered, at least 2 hours before serving. Serve with whipped cream and remaining toffee pieces.
Nutrition Facts : Calories 902 calories, Fat 63g fat (32g saturated fat), Cholesterol 177mg cholesterol, Sodium 440mg sodium, Carbohydrate 80g carbohydrate (63g sugars, Fiber 2g fiber), Protein 9g protein.
BUTTERSCOTCH DELUXE PIE
Grandmother's recipe! Try this creamy butterscotch pie, one bite and you'll be wanting more!
Provided by Lisa Owens
Categories Desserts Pies No-Bake Pie Recipes
Time 3h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heat oats on a baking sheet in preheated oven for 12 minutes. Set aside to cool.
- To Make Crust: In a medium bowl combine oats and 1/4 cup brown sugar together; mix in 1/3 cup butter. Press firmly onto bottom and sides of a 8 inch pie pan. Chill for 1 hour.
- To Make Filling: Combine 3/4 cup brown sugar, flour, salt and milk in a medium saucepan. Cook over medium heat until thick, stirring constantly. Remove from heat and stir in 3 tablespoons butter and vanilla. Transfer mixture to a medium bowl; cover with foil and refrigerate for 1 hour or until cold.
- Once cold, fold in 1/2 cup of the whipped cream. Pour mixture into pie shell; chill until set. When ready to serve, top with dollops of 1/4 cup of whipped cream and arrange 6 pecan halves decoratively on top of pie.
Nutrition Facts : Calories 401 calories, Carbohydrate 53.6 g, Cholesterol 47.3 mg, Fat 19.2 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 11.1 g, Sodium 246.8 mg, Sugar 38.8 g
MUM-MUM'S BUTTERSCOTCH PIE
This recipe is based on my grandma's butterscotch pie. I loved this pie so much I requested it instead of cake on my birthday! I've come up with this recipe using her handwritten ingredient list, various recipes and tips from the Internet, and trial and error.
Provided by kuppykake
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 6h5m
Yield 8
Number Of Ingredients 10
Steps:
- Combine milk, brown sugar, and cornstarch in a medium saucepan over medium heat. Cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 10 minutes.
- Remove about 1/2 cup of the filling mixture and slowly whisk into beaten egg yolks to temper them. Pour mixture back into the pan and bring to a boil. Reduce heat and continue cooking, whisking constantly, until thickened to a pudding-like consistency, about 10 minutes. Remove from heat; stir in butter and vanilla extract until well mixed.
- Cover filling and allow to cool completely, stirring occasionally. Place in an ice bath to speed up the cooling, if desired. Pour mixture into pie crust and set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat egg whites and cream of tartar together in the bowl of a stand mixer, or using an electric mixer, until soft peaks start to form. Add sugar gradually, continuing to beat until peaks turn stiff and meringue is glossy.
- Cover the pie filling with peaks of meringue, making sure to cover all the filling to the edges of the crust.
- Bake in the preheated oven until meringue peaks are browned, 10 to 15 minutes. Let cool to room temperature on a wire rack, about 1 hour. Transfer to the fridge to cool completely, about 4 hours.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 49.4 g, Cholesterol 98.2 mg, Fat 17.2 g, Fiber 0.4 g, Protein 5.8 g, SaturatedFat 7.3 g, Sodium 217.1 mg, Sugar 35.5 g
BUTTERSCOTCH PIE III
Rich butterscotch pie with a gingersnap crumb crust. Garnish with whipped topping and nuts, if desired.
Provided by HOKU3
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 4h20m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 245.3 calories, Carbohydrate 37.9 g, Cholesterol 19.5 mg, Fat 9.2 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 300.9 mg, Sugar 27.9 g
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