BUTTERSCOTCH CREAM PIE
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!
Provided by Colleen
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 46.6 g, Cholesterol 93.1 mg, Fat 14.7 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 6 g, Sodium 297.7 mg, Sugar 31.8 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 CREAM PIE WITH GINGERSNAP CRUST
This delectable pie comes from "The Craft of Baking," by pastry chef Karen Demasco.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together 1/4 cup sugar, egg yolks, and cornstarch until pale in color; set aside.
- Combine remaining 1/2 cup sugar, 1/4 cup water, and the vanilla bean and seeds in a medium saucepan. Stir until sugar is completely damp. Heat mixture over high heat until sugar becomes a yellow-golden caramel, about 8 minutes. Remove from heat. Slowly whisk in 1 cup cream, being careful to avoid splatters, then stir in milk.
- Return caramel mixture to stove and bring to a boil; remove from heat. Pour one third of the caramel mixture into the egg mixture in a slow, steady stream, whisking to combine. Whisk egg mixture into caramel mixture until well combined. Bring to a boil over medium-low heat and cook, whisking constantly, until custard thickens, about 8 minutes. Remove pan from heat; whisk in salt and butter.
- Strain custard through a fine-mesh sieve into a bowl; pour into prepared pie crust. Transfer pie plate to a wire rack and let filling cool completely. Transfer pie to refrigerator and chill until cold, about 1 hour.
- Whisk remaining 1 1/2 cups cream until soft peaks form; spread whipped cream over top of pie. Sprinkle brittle over top of pie just before serving. Pie is best eaten day it is made, but can be kept, loosely covered in plastic wrap, refrigerated, up to 2 days.
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
BUTTERSCOTCH CREAM PIE
Steps:
- For the crumb crust: Butter a 9-inch pyrex pie pan. Set a rack at the middle level of the oven and preheat to 350 degrees.
- Place nuts in bowl of food processor fitted with metal blade. Pulse 10 or 12 times at 1-second intervals to finely grind without reducing to a paste. Remove cover and scrape inside of work bowl with a spatula.
- Add remaining ingredients except butter and pulse once or twice to combine.
- Add butter and pulse 3 or 4 times, until mixture is evenly moistened and looks crumbly. Remove blade and turn mixture out into prepared pan.
- Using your fingertips, distribute the crumb mixture evenly over the bottom and sides of the pan, gently pressing into place. Make sure that the crumb coating is even because thin spots will burn during baking.
- Use the back of a spoon to smooth the surface of the crust and to make the rim of the crust straight and even.
- Bake the crust for about 20 minutes, or until the surface of the crust is a deep golden brown. Watch carefully, because the high sugar content makes them burn easily. Cool on rack.
- To make the filling: Combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. Spread the cooled filling evenly in the cooled crust.
- To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak. Use a hand mixer on medium speed or a heavy-duty mixer fitted with the whisk. Spread the cream over the filling, making sure it touches the edges of the crust all around.
BUTTERSCOTCH PIE WITH CURRY CRUST
Provided by Kierin Baldwin
Categories Dessert Bake Christmas Thanksgiving Mother's Day Curry Birthday Family Reunion Christmas Eve Potluck Bon Appétit Kidney Friendly Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- For curry crumb crust:
- Place a rack in middle of oven and preheat to 325°F. Toast fennel seeds in a small dry skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a small plate; let cool, then finely chop.
- Pulse cookies in a food processor until very fine crumbs form (you should have about 2 cups). Add fennel seeds, flour, raw sugar, curry powder, and salt and pulse to combine. Add butter and pulse until mixture is the consistency of wet sand.
- Transfer mixture to a 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of pie dish. Place pie dish on a rimmed baking sheet and bake crust, rotating halfway through, until dry and set, 20-25 minutes. Transfer pie dish to a wire rack and let crust cool.
- DO AHEAD: Crust can be baked 1 day ahead. Store wrapped tightly at room temperature.
- For filling and assembly:
- Place gelatin and 2 tablespoons milk in a small bowl; let stand until gelatin is softened, 5-10 minutes.
- Place granulated sugar in a medium saucepan; scrape in seeds from vanilla bean and add pod. Cook over medium heat, stirring, until sugar is melted, then cook, stirring occasionally, until mixture turns amber in color, about 3 minutes. Remove from heat and slowly add cream (mixture will bubble vigorously), stirring until smooth. Return to heat and add 1/2 cup brown sugar and remaining milk. Cook, stirring, until sugar is dissolved and caramel mixture begins to steam, about 2 minutes. Remove from heat, add baking soda, and whisk until bubbles subside; remove pod and discard.
- Whisk egg yolks, cornstarch, and remaining 1/4 cup brown sugar in a medium bowl. Gradually whisk in half of warm caramel mixture. Pour egg-yolk mixture into caramel mixture in saucepan and bring to a boil over medium heat, whisking constantly; reduce heat to low and cook, whisking constantly, until thickened, 2 minutes. Remove from heat and add gelatin mixture, butter, molasses, and salt, whisking until butter is melted and mixture is smooth. Transfer filling to a large bowl and chill, stirring occasionally, until slightly cooled and thickened, about 1 hour. (Stirring and cooling pudding before chilling in crust will give it a luscious, creamy texture.)
- Pour butterscotch filling into crust, smoothing top if needed. Chill until set, at least 2 hours.
- Just before serving, spoon whipped cream over pie and top with cashews.
- DO AHEAD: Pie can be made (without whipped cream) 2 days ahead. Cover and keep chilled.
BUTTERSCOTCH CREAM PIE WITH A WALNUT CRUST
Does anyone else adore Food and Drink Magazine? This recipe is right out of there, by Chef Jennifer MacKenzie. The crust can be baked a day ahead but the pie is best assembled just a few hours before serving and refrigerated. Garnish with the candied walnuts just before serving. Prep time includes chill time
Provided by Leslie
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place walnuts and 2 tbsp of the flour in food processor. Process until walnuts are finely chopped. Add remaining flour, sugar and salt and combine. Pulse until blended. Add butter and pulse just until small crumbs form. Add egg and vanilla and process just until dough holds together. Remove from processor and shape into a flat disc. Wrap and chill for at least 30 minutes or for up to 2 days.
- Roll out pastry about 1/8 inch thick. Fit into an 11 inch tart pan with removable bottom or 9 inch pie plate; patch any cracks to seal. Trim and flute edges, as desired.
- Chill pastry for 30 minutes. Re-roll any scraps and cut out shapes with a cookie cutter for garnish, if desired. Place on baking sheet and chill for 30 minutes.
- Preheat oven to 375°F
- Prick pastry with a fork. Bake on bottom rack of oven for about 20 minutes or until pastry is golden. Cool completely. If using, bake pastry cutouts for 5 to 8 minutes or until golden. Set aside.
- Heat 2 cups of the milk in heavy saucepan, stirring over medium heat just until steaming and bubbles form around edge. Whisk sugar, cornstarch, remaining milk and egg yolks in a medium bowl. Slowly drizzle in about one third of the hot milk, whisking constantly. Whisk back into saucepan. Stir over medium heat until thickened, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour into bowl and place plastic wrap directly on the surface. Cool slightly.
- Pour filling into crust. Cover with plastic wrap. Refrigerate until set. Whip cream with sugar and pipe into cooled filling. Garnish with pastry cutouts and/or Sweet Candied Walnut halves.
Nutrition Facts : Calories 475.3, Fat 25.9, SaturatedFat 13.1, Cholesterol 144.5, Sodium 173.8, Carbohydrate 53.5, Fiber 1.1, Sugar 29.8, Protein 7.8
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.
GINGERSNAP PUMPKIN PIE
The fantastic flavor from this pie comes from butterscotch pudding and canned pumpkin, which work surprisingly well together. Kids will go wild over the cream cheese layer! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until crust is lightly browned. Cool on a wire rack., For filling, in a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust., In a small bowl, beat milk and pudding mixes 1 minute. Stir in pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping if desired.
Nutrition Facts : Calories 429 calories, Fat 18g fat (11g saturated fat), Cholesterol 34mg cholesterol, Sodium 746mg sodium, Carbohydrate 62g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
BUTTERSCOTCH CREAM PIE
Make and share this Butterscotch Cream Pie recipe from Food.com.
Provided by GinnyP
Categories Pie
Time 2h5m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Make Butterscotch: Cook brown sugar and butter until smooth and bubbly over medium heat.
- Turn off heat and add heavy cream.
- Set aside.
- Then: Place cornstarch in a saucepan.
- Slowly add milk and egg yolks.
- Cook over low heat, stirring constantly until thickened.
- Add butterscotch.
- Pour into prepared pie tin, cover, and refrigerate.
Nutrition Facts : Calories 2941.9, Fat 195.3, SaturatedFat 117, Cholesterol 1521.6, Sodium 945.7, Carbohydrate 275.5, Fiber 0.3, Sugar 212.4, Protein 33.8
More about "butterscotch cream pie with gingersnap crust recipes"
CREAM CHEESE AND BUTTERSCOTCH PUMPKIN PIES WITH …
From picky-palate.com
NO BAKE BUTTERSCOTCH PIE - EASY PEASY MEALS
From eazypeazymealz.com
10 BEST PIES WITH GINGERSNAP CRUST RECIPES - YUMMLY
From yummly.com
EGGNOG CREAM PIE WITH GINGERSNAP CRUST - COMPLETELY …
From completelydelicious.com
MABEL’S BUTTERSCOTCH PIE WITH A GINGERSNAP CRUST - CHAOS SERVED …
From chaosserveddaily.com
Estimated Reading Time 5 mins
GINGERSNAP CRUST | GINGERSNAP CRUST, GINGERSNAP CRUST RECIPES, …
From pinterest.com
CREAM CHEESE AND BUTTERSCOTCH PUMPKIN PIES WITH GINGERSNAP …
From chef-in-training.com
THE BEST BUTTERSCOTCH PIE - BAKE ME SOME SUGAR
From bakemesomesugar.com
HOMEMADE BUTTERSCOTCH CREAM PIE - MY COUNTRY TABLE
From mycountrytable.com
BUTTERSCOTCH CREAM PIE RECIPE - RECIPES.NET
From recipes.net
BUTTERSCOTCH CREAM PIE WITH COOKIE CRUST | | MADISON.COM
From madison.com
GINGERSNAP PIE CRUST RECIPE - MY FRUGAL HOME
From myfrugalhome.com
BUTTERSCOTCH CREAM PIE WITH A WALNUT CRUST - LCBO
From lcbo.com
BUTTERSCOTCH PIE WITH WHIPPED CREAM RECIPE - THE …
From thespruceeats.com
BUTTERSCOTCH CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
BUTTERSCOTCH-BOURBON CREAM PIE - CRUMB: A FOOD BLOG
From crumbblog.com
BUTTERSCOTCH PIE - FLAKY CRUST WITH CARAMELIZED CUSTARD
From toriavey.com
BUTTERSCOTCH COCONUT CREAM PIE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
BUTTERSCOTCH CREAM PIE
From everydaypie.com
BUTTERSCOTCH SOUR CREAM PIE RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
BUTTERSCOTCH CREAM PIE WITH COOKIE CRUST - THE DAILY MEAL
From thedailymeal.com
EASY AND DELICIOUS GINGERSNAP PIE CRUST RECIPE - THE SPRUCE EATS
From thespruceeats.com
OLD FASHIONED BUTTERSCOTCH CREAM PIE RECIPE - RECIPELAND.COM
From recipeland.com
BUTTERSCOTCH CREAM PIE | TASTE
From tastecooking.com
3 INGREDIENT GINGERSNAP PIE CRUST - HOMEBODY EATS
From homebodyeats.com
BUTTERSCOTCH CREAM PIE - DOUGHMESSTIC
From doughmesstic.com
BUTTERSCOTCH CREAM PIE | DESSERT RECIPES EASY, THANKSGIVING …
From pinterest.com
BUTTERSCOTCH PIE, ALWAYS SECOND FIDDLE, IS A SECRET CROWD PLEASER
From chicagotribune.com
BUTTERSCOTCH CREAM PIE WITH GINGERSNAP CRUST - LACTO OVO …
From fooddiez.com
BUTTERSCOTCH CREAM PIE WITH GINGERSNAP CRUST
From pinterest.co.uk
BUTTERSCOTCH CREAM PIE WITH GINGERSNAP CRUST
From mealplannerpro.com
BUTTERSCOTCH CREAM PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
CREAMY CARAMEL PIE WITH GINGERSNAP PECAN CRUST
From completelydelicious.com
BEST BUTTERSCOTCH CREAM PIE RECIPES | FOOD NETWORK …
From foodnetwork.ca
You'll also love