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
MOTHER'S BUTTERSCOTCH PIE
Found another old recipe in my mother's cookbook. This brings back a lot of childhood memories. I can still see this pie sitting on Mother's kitchen table just waiting to be eaten! Today's butterscotch flavor can't hold a candle to it! Photo by: http://blekko.com/ws/buttersscotch+pie+/images
Provided by Ellen Bales
Categories Puddings
Time 40m
Number Of Ingredients 11
Steps:
- 1. In a heavy skillet melt the butter. When golden, add the brown sugar; boil until foamy. Stir in the boiling water.
- 2. In a saucepan, mix together corn starch, flour, salt and milk. Stir in the brown sugar mixture. Cook over low heat, stirring constantly. Let boil 1 minute.
- 3. Remove from heat; stir half of it into 3 slightly beaten egg yolks. Then blend egg mixture back into the hot mixture; let boil 1 minute longer. Stir in the vanilla. Cool slightly.
- 4. Pour filling into cooled baked pie shell. Serve immediately with whipping topping or refrigerate before serving later.
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
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
This is my ex mother in law's recipe and it is delicious. My ex husband always requested it for his birthday instead of cake.
Provided by MarieRynr
Categories Pie
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the brown sugar, flour and salt in the top of a double boiler.
- Stir in the milk, add the butter and cook over simmering water, stirring, until thickened.
- Let cook 20 minutes, stirring occasionally.
- Beat 2 egg yolks.
- Temper them with a little of the hot mixture, then stir them into the pudding.
- Cook 5 minutes longer.
- Remove from heat.
- Add the vanilla, then pour into the prepared pie shell.
- Beat the egg whites and cream of tartar until stiff, beating in the sugar a little at a time to make a meringue.
- Spread on top of pudding and brown in a 350*F oven for about 10 minutes or until golden.
Nutrition Facts : Calories 469.9, Fat 18.9, SaturatedFat 7.4, Cholesterol 92.1, Sodium 655.2, Carbohydrate 68.3, Fiber 0.7, Sugar 43.9, Protein 7.5
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