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.
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Rich Butterscotch Meringue Pie
This is a very decadent pie.
Butter Pie Crust
1 1/2 cups all-purpose flour
1/2 cup very cold butter cut into small squares
1/2 teaspoon salt
1 large egg yolk
4-6 tablespoons ice water
Filling
1 1/2 cups dark brown sugar
1/2 cup all-purpose flour
3 cups whole milk
1/2 teaspoon salt
4 egg yolks
2 teaspoons vanilla extract
3 tablespoons butter
Meringue
5 egg whites
1/4 teaspoons cream of tartar
scant 1/2 cup sugar
1/2 teaspoons vanilla extract
A few drops of almond flavoring
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OLD SCHOOL BUTTERSCOTCH PECAN PIE ???? (FRIDAY NIGHT PIE ???? OF THE WEEK SEGMENT)
OLD SCHOOL BUTTERSCOTCH PECAN PIE!!
This is one of the simplest and easiest pies to make
I have made this and posted my recipe Old school style
4 whole eggs
1 cup granulated sugar
2 tablespoons melted butter
1 cup Karo syrup
1 tablespoons vanilla
1 cup pecan halves
1/2 cup butterscotch chips
1 ea 8 in par baked pie shell(deep dish)
Place pecans and butterscotch chips in par baked pie shells
Mix all remaining ingredients together and add to 8 in par cooked pie shell
Cook in 350 degree oven for 20minutes cover with foil and cook an additional 40 minutes or until firm
Let cool and enjoy
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How to Make Butterscotch Cinnamon Pie from UNDERTALE! Feast of Fiction S4 Ep31 | Feast of Fiction
The amazing Butterscotch Cinnamon Pie from Undertale is HERE! Learn how to bake Toriel's culinary masterpiece from one of the best games of the year.
INGREDIENTS:
Butterscotch Cinnamon Pie:
1 cup brown sugar
2 cups milk
1 cup heavy cream
2 tbsp water
9 eggs
4 tablespoons butter
3 tbsp corn starch
1 tsp vanilla extract
2 tsp cinnamon
Pie Crust:
2 (9 inch) pre-baked pie shells
1 egg
Whipped Cream:
1 cup heavy cream
1/4 cup powdered sugar
1 tsp. cinnamon
1 tsp butterscotch liquor
vanilla extract
Pie Crust:
To prepare a special pie crust, we’re going to be utilizing our pre-baked pie shell by turning it back into workable dough. We’re going to be making a beautiful and simple braided lining around the pie crust. Flour a surface and remove one of the two pre-baked pie shells from the tin foil. Roll it out thinly until it is about 2-3mm thick. Using a knife or pizza cutter, slice thin strips about 5mm wide down the dough. Create a braid by taking three strips, pressing them together at the top, then working your way down carefully braiding the dough by laying it over itself one at a time.
Once the braid is finished, take your original pie crust and brush the rim with an egg wash. Carefully place your braid on top and curve it around the pie crust. You may need to combine 2 or 3 braids total depending on how long they are to reach all the way around. Connect them and set your pie crust aside. Preheat your oven to 350 degrees F.
Let’s begin the butterscotch cinnamon pie filling! Combine 1/2 cup brown sugar, 9 egg yolks, corn starch, and cinnamon in a mixing bowl and mix until combined. Set aside. We won’t be needing this until the final steps.
Next, brown your butter in a sauce pot on medium heat. You’ll know it’s finished when the large bubbles finish popping and small flecks of butter will be at the bottom of the pot. Remove from the heat and set aside.
Add your milk and heavy cream in a separate pot on medium high heat until the milk begins to steam and very slightly boil on the edges. You should see a very light layer form on the top of the liquid. Remove from the heat.
In another sauce pot, melt your remaining brown sugar and water together on medium high heat while stirring with a whisk. If you have a candy thermometer available, it will help you to know when to stop heating the mixture. You want to stop heating the mixture when it reaches the soft ball stage at 235-240 degrees F. Any higher and the mixture will begin to firm and it will not mix into the butterscotch cinnamon pie correctly.
Reduce the heat to low and now it’s time to combine our ingredients! Pour in your brown butter mixture and continually whisk throughout. Then slowly pour in your heated milk and heavy cream bit by bit, still whisking. You’ll want to make sure that there are no large chunks remaining so really be thorough with your whisk and let all the ingredients dissolve on the low heat.
At this point we should have two mixtures at two different temperatures - your original brown sugar, egg yolk, corn starch, and cinnamon mixture that is cold, and the melted butterscotch milk and heavy cream combination that is hot. To combine these two, we will need to temper the original mixture so that it is closer to the second mixture in temperature. If we do not do this, the egg yolks in the first mixture will immediately scramble and ruin the pie fillings. Temper the two by taking the hot mixture and slowly pouring in about half of it into the cold mixture and whisking throughout. Then take your cold mixture (now tempered) and pour it back into the hot mixture and continue to stir.
Increase the heat to medium on the pot and keep whisking, making sure to scrape the bottom and edges so no eggs stick and scramble. You can use a spatula as well to make sure you get each edge. After continually stirring and whisking on a higher heat, your filling will begin to thicken as the eggs and cornstarch cook inside. When it is nice and thick, remove it from the heat and make sure there are no lumps left inside. Take your pie crust and pour the mixture into the middle. Smooth out the top with a spatula. Take some tin foil and cut out a circle in the middle so that when placed on the pie, it just covers the crust and braided rim and not the pie itself. This will help the pie cook more evenly since the braided crust is thinner and will cook faster.
Finally, bake your pie in the oven for 25 minutes, allow it to cool for another 30, and put it into the refrigerator for another 30 for it to harden. While that’s cooling, let’s prepare some butterscotch cinnamon whipped cream!
Combine heavy cream, powdered sugar, cinnamon, butterscotch liquor, and vanilla extract in a stand mixer and whip on medium to high speed until the whipped cream is light and fluffy.
Add a dollop of whipped cream to a slice of butterscotch cinnamon pie and get ready to enjoy the greatest meal that Undertale can offer. Bon appetit!
Old Fashioned - Butterscotch Pie - The Pies of March
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Butterscotch Pie
This is moms amazing butterscotch pie. Leanne over at Mennonite Farmhouse asked us into her collaboration of The Pies of March, and mom thought this would be the best choice in pies to share. Let me know what you think about this version and y'all enjoy.
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Ingredients:
9 prepared/baked pie crust
1 teaspoon vanilla
3/4 cup light brown sugar
1/4 cup white sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 1/2 cups milk
1 teaspoon vanilla
2 tablespoons butter
In pan combine sugars, corn starch and salt. Mix well.
Gradually stir in milk, mixing until smooth over medium heat.
Bring to a boil and stir for 1 minute. Stirring constantly.
Remove from heat and stir half hot mixture into egg yolks, mixing well.
Pour back into sauce pan and bring to a boil for 1 minute longer.
Remove from heat and add butter and vanilla, stir well to combine.
Pour immediately into pies shell and then allow to sit until entirely cool.
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Greg Kantner / Greg's Kitchen
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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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