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.
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Easiest Butterscotch Pudding Pie Recipe, CVC's Southern Cooking
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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.
UNDERTALE BUTTERSCOTCH CINNAMON PIE - NERDY NUMMIES
I got so many requests to make the Butterscotch Cinnamon Pie from Undertale! Let me know down below what other videos you would like to see!
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THE THINGS YOU WILL NEED:
* (2-1/2) Cups All Purpose Flour:
* (1/2) Cup Butter
* (1/2) Cup Shortening:
* (6) Tablespoons Buttermilk
* (2) Tablespoons Sugar:
* (1) Teaspoon Salt:
* (1/2) Vanilla Bean:
* (1/2) Cup Brown Sugar:
* (1/2) Cup Butterscotch Chips:
* (4) Egg Yolks
* (1/4) Cup Salted Butter
* (1) Teaspoon Ground Cinnamon:
* (1) Teaspoon Salt:
* (6) Tablespoons Corn Starch:
* (1) Cup Heavy Cream
* (2-1/2) Cups Milk
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The Best Butterscotch Pie Ever!
Sinfully delicious Southern butterscotch pie made with a store-bought flaky crust and a smooth and creamy filling. It is a twist on the classic because it calls for brown butter for a toasty, nutty flavor!
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Also check out these dessert recipes:
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Ingredients for the Butterscotch pie recipe:
All-purpose flour for flouring the work surface
1 store-bought pie dough 9-inch, chilled
2 cups whole milk
1 cup heavy cream
4 tablespoons unsalted butter 1/2 stick
3/4 cup packed dark brown sugar
1 tablespoon pure vanilla extract If desired, also add 1 to 3 tsp ground cinnamon to the pie filling.
9 large egg yolks
4 tablespoons cornstarch
How to make pie:
1. Set the oven rack in the middle and preheat the oven to 350°F (180°C).
2. For the pie crust: Lightly flour a work surface and roll the dough out into a round (12-inch diameter). Then, line an ungreased 9-inch pie plate with the dough and trim off the excess crust. Crimp the edges! Pierce the bottom and sides of the crust all over with a fork. Bake until the crust starts to set, about 15 minutes. Transfer to a wire rack and let it fully cool before filling.
3. Prepare the butterscotch filling: In a small saucepan, combine the milk and cream and bring to a simmer over medium-high heat. Remove from the heat and set aside.
4. Meanwhile, melt the butter in a large saucepan over medium heat, add 1/2 cup of the brown sugar, and cook the mixture, stirring often, until it bubbles (about 5 minutes). The butter should brown but not burn! Whisk in the hot milk mixture and the vanilla, and then remove the pan from the heat. Let it cool for about 3-5 minutes.
5. In a large bowl, whisk together the remaining 1/4 cup of brown sugar, egg yolks, and cornstarch until smooth, about 3 minutes. The whisk must leave a trail when lifted out of the mixture! Don’t forget to scrape down the sides of the bowl!
6. While whisking constantly, slowly pour a third of the milk/cream mixture into the egg yolk mixture. Then add the egg mixture back to the remaining milk mixture into the pan and cook over medium-low heat. Make sure to constantly stir the mixture until thickened and coats the back of a spoon, about 7 to 10 minutes. It has to have the consistency of a pudding.
7. Pour the mixture into the cool pie crust. Bake for 25-35 minutes or until the edges are set and the middle jiggles slightly (not liquidy). Transfer to wire rack and let it cool completely (about 2 hours). Serve it chilled with toasted pecan halves on top or a dollop of whipped cream…and enjoy!
Old Fashioned Butterscotch Meringue Pie
Buttery brown sugar filling---Vintage recipe from Farm Journal collection of famous recipes.