BUTTERSCOTCH PIE - This is so AMAZING! ???? Perfect dessert for Thanksgiving or Christmas - Delicious!
This Butterscotch Pie recipe comes from Taste of Home magazine. I had never even tried butterscotch pie before, much less made it, but when I came across this recipe I knew I had to try it. I ADORE BUTTERSCOTCH! You can't find it anymore. I used to love to get Butterscotch Milkshakes from Baskin Robins but then they did away with the butterscotch syrup. Butterscotch used to be available all over the place but then the confectionary powers that be ruined it by ditching butterscotch for salted caramel, which, let's face it, is just a poor excuse for butterscotch.
Anyway, here is the original recipe at Taste of Home magazine:
Here is how I make my own homemade vanilla. WAY more cost effective than buying it in those little bottles.
Mémère's Butterscotch Meringue Pie: The Iconic Pie Recipe Remixed
This butterscotch pie is a classic with a new take: a heavenly, shelf-stable meringue reminiscent of the texture and flavor of marshmallow fluff.
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This pie is a version of an old-fashioned favorite you may have heard of that was popular in my French Canadian family. I fell in love with the recipe my mémère (aka. grandmother) would make for her annual Christmas Eve party, and I knew I had to make it my own. Try my Perfect Pie Crust recipe for a homemade touch, or make it in a jiffy with store-bought pie crust.
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Southern Butterscotch Pie Easy Recipe || How To Make Butterscotch Meringue Pie? (Step by Step)
Pie Dough
Are you ready for a sweet treat that will knock your taste buds off? Look no further! Today we are making the yummiest Southern Butterscotch Pie that you will ever taste! This recipe is super easy and perfect for any occasion. This is a great recipe to get your friends in a great mood for any potluck or social gathering. This is one that your grandma would be proud of you for.
In this step by step tutorial, I'll show you how to make this delicious dessert from scratch. We'll start with a flaky pie crust and add a layer of creamy butterscotch filling. To top it off, we'll add a cloud-like meringue that will add a touch of sweetness and texture to the pie.
This pie is the perfect balance of sweet and salty and will have your family and friends coming back for more. Trust me, you don't want to miss out on this one! So grab your apron and let's get baking!
⭐INGREDIENTS⭐
???? 16 oz Milk-Whole
???? 8 oz Brown Sugar
???? 3.5 oz Butter-Seperated
???? 1.5 oz Egg Yolk
???? 2 oz Whole Eggs
???? 1.5 oz Corn Starch
???? 1/4 teaspoon Vanilla Extract
Meringue
???? 3 Egg Whites
???? 1/4 teaspoon Cream of Tartar
???? 1/3 Cup Sugar
????PROCEDURE????
In a heavy bottom sauce pan, bring Milk to a boil.
In a separate sauce pan, dissolve Brown Sugar in 2.5 oz of the butter, and reserve the remaining Butter for later.
In a medium bowl, beat the Egg Yolks and Eggs together until smooth.
Sift Corn Starch into Egg mixture, whisk until smooth again.
SLOWLY pour Milk into the Egg mixture while whisking. This tempers the Egg.
Place the Egg mixture back into the pot that the Milk was in, and very slowly bring to a boil while whisking constantly.
Meanwhile, mix the Brown Sugar mixture into the Egg mixture.
As the mixture comes to a boil and thickens, promptly remove from heat.
Continue to whisk as you add the remaining Butter and Vanilla Extract.
Place into pre-baked pie crust, top with whipped cream, or top with meringue and broil until desired color.
Procedure for Making Meringue:
Place Egg Whites and Cream of Tartar in mixing bowl and beat on medium low until soft peaks form.
Increase mixer speed to medium high and add sugar 1 Tablespoon at at time, until incorperated.
Continue to beat until stiff peaks form.
AT THE END:
Spoon onto Pie, covering filling, up to edges, making waves in meringue. Place under broiler and brown the peaks, being careful not to burn.
As always, if you make this recipe, be sure to tag us in your comments. We love seeing your baking creations!
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Betty's Butterscotch Meringue Pie--Part 1 (the Filling)
Betty demonstrates how to make the filling for her Butterscotch Meringue Pie. This is a luscious blend of brown sugar, eggs, and butter (along with a few other ingredients). It can be served as a great pudding, if you choose not to bother with the pie crust and meringue. The meringue recipe will be in Betty's Butterscotch Meringue Pie—Part 2 (the Meringue).
Butterscotch Meringue Pie--Part 1 (the Filling)
1 baked 9-inch pie crust, cooled to room temperature
2 cups light brown sugar
4 tablespoons flour (heaping)
4 eggs, separated (4 yolks will be needed for the filling; 4 whites are reserved for the meringue.)
2 tablespoons butter
dash of salt
½ teaspoon vanilla extract
2 cups hot water
Stir 2 cups brown sugar and 4 heaping tablespoons flour together. Add 2 cups hot water and 4 beaten egg yolks and stir to combine. Cook slowly over low heat, until thickened, stirring constantly. Add 2 tablespoons butter, a dash of salt, and ½ teaspoon vanilla. Stir well. Cool to room temperature. Pour into a baked 9-inch pie crust. The video for the meringue topping is Betty's Butterscotch Meringue Pie—Part 2 (the Meringue).
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