Butterscotch Pie Ii Recipes

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.

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.

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.

Steps:

• 1. Beat egg yolks, add milk, brown sugar, flour, and salt. Cook on medium heat until thick, stirring constantly. Then add butter,vanilla and brown sugar. Pour into baked pie crust. Cover with meringue and bake at 325 until brown.
• 2. Meringue 1 tbs. corn starch 2 tbs. sugar 1/2 cup water Cook until clear, stirring constantly, set aside. 3 egg whites pinch salt 6 tbs. sugar Add salt to egg whites, beat until peaks form. Add cornstarch mixture. Beat until creamy. Add 6 tbs. sugar gradually, beating until creamy. Cover pie, Bake 325 until brown. (Will take a while at this temperature)

Steps:

• Mix brown sugar, corn starch, flour, and salt; add one cup milk and blend together. Add remaining milk and cook over low heat until it starts to thicken.
• Remove from heat and add a small amount to beaten egg yolks. Add yolk mixture to pudding and return to heat. Cook until thick.
• Add butter and vanilla. Let cool for 10 minutes.
• Pour into baked crust and cover with meringue.
• Beat room temperature egg whites and water until foamy. Add sugar and beat until stiff.
• Spread meringue over pie. Bake at 350 degrees for 5 minutes or until golden brown. Cool. Refrigerate.