Butterscotch Pie!
Butterscotch Pie is the most decadent dessert you’ll have on your holiday table. This Butterscotch Pie Recipe is so rich and amazing everyone will be asking for the recipe. It’s just like your Grandma’s Butterscotch Pie from years ago. This classic pie is perfect for easy holiday baking, especially perfect for Thanksgiving, Christmas, and Easter!
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
1 pie crust store bought or homemade; baked and cooled
For the pie filling:
1¼ cups dark brown sugar packed, divided
¼ cup unsalted butter
¼ teaspoon kosher salt
1/3 cup all-purpose flour
1 teaspoon cornstarch
2 cups whipping cream
3 egg yolks
3 tablespoons unsalted butter cut up
1 teaspoon vanilla
For the Whipped Cream Topping:
2 cups whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Garnish:
1 cup chopped honey roasted pecans optional
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Homemade Butterscotch Pie Recipe | What To Do With All These Eggs
Honestly, neither of us ever really cared much for butterscotch pudding or pie......until now. This butterscotch pie recipe will erase any and all questions or doubts you may have about how much you like butterscotch.
Email us: ArtOfCreationHomestead@gmail.com
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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Stay tuned for videos of us snorkeling, diving, and making delicious food in a home environment. Who knows some of these things might overlap soon...
Also keep an eye out for the videos that are going to be making up the Feed four for $10 series.
Email: athomedive@gmail.com
Old Fashioned Butterscotch Meringue Pie
Buttery brown sugar filling---Vintage recipe from Farm Journal collection of famous recipes.
Ep. 415: Southern Butterscotch Pie | Thanksgiving Pie Collaboration ????
Hello and Happy THANKSGIVING my Friends, Welcome to my Southern Kitchen!! Hope all of you are doing well, staying Safe and Healthy!!!
Today I am participating in a Pie Collaboration with a group of YouTubers just in time for Thanksgiving; for our Collaboration, I am making Butterscotch Pie!
Rich, Buttery, Decedent, and full of Butterscotch Goodness; a great new addition to your Thanksgiving Dinner! Everyone will love and enjoy this Dessert!
Cooking with Tovia:
Tovia’s Apple Citrus Crisp Recipe:
Anne’s Family Recipe:
Anne’s Pumpkin Spice Banoffee Pie Recipe:
Mel’s Simple Meals:
Mel’s Pumpkin Cheesecake Pie Recipe:
American Tadka Kitchen:
Cheyenne’s Mixed Berry Pie Recipe:
Curry Mama:
Taylor’s Indian Inspired Pot Pie Recipe:
Ellen’s Homemade Pie Crust Recipe:
Ellen’s Thanksgiving Recipes Playlist:
Ellen’s Pie Recipes Playlist:
Ellen’s Homemade Whipped Cream:
1 cup packed light brown sugar
4 tbsp cornstarch
1/2 tsp salt
2 cups evaporated milk
2 extra large or jumbo egg yolks, lightly beaten and room temperature
2 tbsp unsalted butter, softened
1 tsp pure vanilla extract
1 (9-inch) baked pie shell (homemade, refrigerated, or frozen deep dish)
Whipped Cream, for serving
Homemade Pie Crust: Bake for 10-15 minutes until golden brown on 325 Degrees.
If using a refrigerated or frozen pie deep dish crust, bake the Pie Crust according to the Package. Grease a 9 inch pie plate (if using refrigerated pie crust).
Preheat Oven to 400 Degrees
In a large pot over medium-low heat, add brown sugar, cornstarch, salt, and evaporated milk; whisk together until well incorporated and heat through.
Add a ladle of the hot milk mixture to the egg yolks, whisk and temper them, then pour it back into the pot; cook until the pudding thickens. Remove from the heat then add and stir in the butter and vanilla. Bake for 5 minutes until brown. Remove from the oven, cool on a wire rack for 5-6 minutes, serve with whipped cream and enjoy!!
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Butterscotch Pie
PRINT the recipe:
If I am going to eat pudding I want homemade. If I make pudding I may as well pour it in a pie shell and top it with meringue, right?! This is definitely a treat and worth every step!
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INGREDIENTS
For the pie:
- 1 9-inch pre-baked pie shell
- 3 tbsp sugar
- 3/4 cup dark brown sugar
- 1/2 cup flour
- 1 1/2 cups whole milk
- 1 1/3 cups heavy cream
- 4 egg yolks
- 1 tsp salt
- 1 1/3 tsp vanilla extract
- 3 tbsp unsalted butter
For the meringue:
- 4 egg whites
- 1 cup sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
INSTRUCTIONS
In a medium bowl, mix together the dark brown sugar and flour, breaking up any sugar lumps. Add 1 cup of whole milk and the egg yolks. Whisk until smooth and set aside.
In a 4-quart saucepan, melt the sugar over medium-low heat. Shake the pan periodically to evenly heat the sugar. Once the edges start to melt, stay with the saucepan and swirl until all the sugar is melted. Continue to cook until the sugar reaches a deep amber color, 3-5 minutes. Remove from heat and slowly add the heavy cream and remaining ½ cup of whole milk. The mixture will sputter and the caramelized sugar will harden.
Return the mixture to medium-low heat and stir until the caramel is melted into the milk mixture, 3-5 minutes. Slowly whisk in the prepared egg yolk mixture. Continually whisk and cook over medium heat until the mixture thickens. Keep whisking until it's just beginning to bubble throughout and thick, 5 minutes.
Remove from the heat and pour into the prepared pie shell. Press plastic wrap directly on the pudding surface to prevent a skin from forming. Place in the refrigerator and chill until firm, at least 6 hours.
For the meringue:
Bring a saucepan with a few inches of water to a slow simmer on the stove over medium-low heat.
In a large bowl (I use the bowl of my electric mixer), combine the egg whites and sugar. Whisk to combine. Set over the slightly simmering water and whisk until the sugar is dissolved or the mixture reaches 160°F, 5 minutes.
Remove from the heat and add the salt and cream of tartar. Using an electric mixer, whisk until stiff peaks form, 5-7 minutes. Whisk in the vanilla extract.
Spread meringue on pie creating peaks. Place the pie under a low broil. Watch closely and brown the meringue until golden, 1-2 minutes. Remove and serve immediately.
#pie #butterscotch #homemadepie