Tuesday, November 13, 2012

Butterscotch Pie!

 

One of our favorite pies is a butterscotch pie.  This is not a pie we make all that often for some reason though. It seems that chocolate, lemon and coconut cream always are made more in the meringue pie varieties.  However, the butterscotch pie is one that is a lot of folk's favorite.  They just don't know anyone who makes it anymore.   I am not sure why, because it's really very easy.  This recipe is one of the easiest.   Here is what you will need:

1  9" pie shell, baked
1 cup brown sugar
1/2 cup white sugar
pinch of salt
3 eggs, separated (leave the eggs out of the refrigerator for a couple of hours beforehand to let them come to room temperature)
2 cups milk
4 Tbs. cornstarch
1/4 stick of butter
1 tsp. vanilla

Meringue
3 egg whites
1 tsp. baking powder
4 Tbs. sugar
1 tsp. corn starch
1 tsp. vanilla


Bake pie shell in a 350 degree oven just until it is starting to brown, about 10 to 15 minutes.

Mix cornstarch, sugar, and salt.  Beat egg yolks with milk and add to dry ingredients in a medium sauce pan over medium heat.  Stir constantly and cook until it thickens. You can also do this in the microwave.  Cook for about 2 minutes on high, remove and whisk well, return to microwave and cook on high for another 4 minutes or until it is thickened. Once thickened,  add butter and vanilla and beat well until blended.

Pour filling into the pie shell.


For the meringue, add 1 tsp. of baking powder to the egg whites and start to beat the whites with an electric mixer on high.  Gradually add in 4 Tbs. of sugar, continuing to beat.  When stiff peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1 tsp. of vanilla.  Don't go too heavy on the vanilla or it will change the color of your meringue or use the colorless.

 
This is what the meringue looks like when it's stiff enough. 

Spread the meringue over the pie filling and be sure to go to the edges of the crust and seal it.  This is a very important tip when making a meringue pie, because if you don't seal the edges of meringue around the edge of the crust, your meringue will sink in and not stand up tall on the pie when you brown it.  Place it in a preheated 350 degree oven for 13 - 15 minutes just until slightly browned. 
 
 

 
 
 

 

 

 
 
 
 



20 comments:

  1. I haven't had one of these in years! YUM!!!

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  2. I haven't had one of these since I was a little girl and my grandmother made it and I didn't even have it in my recipe book. I do now and will make it soon

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  3. This was always my papa's favorite pie and I still make it for his birthday. He's been gone for 32 years but I like to make sure he gets his pie!

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  4. My mom used to make this and it was wonderful. Will try this very soon.

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  5. My mom used to make this and it was wonderful! I will make this very soon!!!

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  6. Don't you just love all those memories!

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  7. I fixed this pie for my son,he loves butterscotch! ! It was delicious he ate the whole pie except for one piece! Easy to make

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  8. I haven't had butterscotch pie since forever. I just made a triple berry crisp, but after it's gone I think I going to make this pie. What a lot of great childhood memories this brings back. Thank you for sharing.

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  9. My Mom used to make this pie for me on my Birthdays many years ago.......I haven't had one since. Will be making this one for me.....


    Lori

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    1. Lori...My Mom also used to make this for me for my birthday's!! Being a November baby, I really got sick of Pumpkin Pie all the time around my birthday, so my Mom started making this or Pineapple Upside-down Cakes!!

      Thank you so much for putting up this recipe!! I have wanted to know how to make this myself for years!! Now I can!! **Happy Lady**

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  10. My little nanny made the best butterscotch pie ever. I have a recipe I use that is a little different than yours. Butterscotch pie is a little piece of heaven!

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  11. One of our family's favorites. (My Dad only wanted Mom to use the dark brown sugar -- said it made it better.) Love it!!!

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  12. Do you have a recipe for Ritz Cracker snacks?

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    Replies
    1. PUT PEANUT BETWEEN TWO RITZ , DIP INWHITE CHOCOLATE, OR DARK CHOCOLATE. SIMPLE GOOD

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  13. Sherrel Crabtree ArredondoJuly 21, 2013 at 9:20 PM

    I cannot thank you enough for this recipe. My mom made this so many years ago when I was a girl. She was such a fantastic cook that somehow over the years this was a dessert that somehow got forgotten. I lost her in December of 2004 and as will happen while reminiscing with my cousin I remembered the butterscotch pie, but neither of us had a recipe and neither did anyone I asked. So imagine the smile on my old face when I was tooling through the news feed on F B and there you and your recipe were. Thank you so much!

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  14. Thank you for sharing. This was my dad's favorite pie. My mom made it for his birthday and Christmas. Good memories, I am going to make it soon.

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  15. It will not print for me--pwmgm64@aol.com

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  16. Very easy to make, but must say I was disappointed in the flavor. Didn't have a true butterscotch taste--- more like a brown sugar taste. Wonder how to get more butterscotch taste?

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    Replies
    1. Caramelize white sugar, then add it to the pie filling before putting into the pie crust.

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