Anyone have a butterscotch pie recipe to share?

[turquoisedude]

Believe it or not, I have only made a couple of butterscotch pies in all the years (ok, it's really decades...) that I have been cooking.   I was in the mood yesterday and I tried a recipe from a 60s Betty Crocker cookbook and I was kinda disappointed with how it turned out.   I was in Montreal, so I don't have access to my cookbook library, alas!

 

The pie filling was made with cornstarch with the addition of two egg yolks to the milk and sugar mixture. The recipe said to chill the filling;  I followed the recipe, but I found the filling was runny.  I wound up with butterscotch pudding in a crust....   I think I may have undercooked the filling.  

 

If anyone has a better recipe, I'd be glad to have it!!

 

[xraytech]

The only time I made a butterscotch pie was from a Betty Crocker cookbook. I never got to try it since it was for a church dinner, but I recall the filling being very thick, so you may not have cooked your filling enough

 

[daveamkrayoguy]

Why not make the Chess Pie recipe, and use Butterscotch Sundae Topping...

 

 

-- Dave

 

[circlew]

For a fantastic Butterscotch pie recipe, Google "Pullman Bay Butterscoth pie recipe".

I've been to this restaurant in Celina, OH, and all their pies are great. I made it a couple times, as did my neighbor, and they all came out excellent.

 

[ea56]

I agree with xraytech, sounds like you need to cook the filling longer. I make cream pies frequently, and have used the Betty Crocker recipe with success. But I do have a helpful hint for you. Over 30 years ago when we got our first microwave I saw someone on TV make piefilling in the MW. It is FOOLPROOF and I haven't done it any other way since. It will work for any recipe for pudding or piefilling. In a glass bowl large enough for your recipe first put the sugar and cornstarch or flour and salt in the bowl, whisk the dry ingredients together. Now add the millk and eggs (or egg yolks) and whisk together VERY WELL. Place the bowl in the MW and nuke on Hi for 3 mins. Take out bowl and whisk mixture again very well, nuke on hi for another 3 mins., remove and whisk very well again, nuke again for another 2 to 3 mins. Depending on the amount of liquid in the recipe the total time may vary. The mixture should now be getting thick, don't panic is it sets around the edges of the bowl, just whisk it together very well. Also, don't worry, you won't end up with scrambled eggs, the whisking and the cornstarch ( or flour) will protect the eggs from scrambling. When the mixture reaches the proper thickness, add the butter and flavoring again whisking. If you are making a chocolate pudding add the chopped chocolate with the milk and eggs, it will melt during the cooking process. If you use this method you will NEVER scorch a pudding or piefilling again and they will always come out thick and the cooled pie will cut beautifully. I like to use a large measuring bowl that has a handle, makes the whole process easier. I also use this same method when making sauces that are thickened with a roux (ie white or cheese sauce). [this post was last edited: 3/18/2015-18:57]

 

[maytagbear]

The 8 cup Pyrex measure

is a dandy for microwaving pudding/pie fillings/sauces! The handle never gets more thsan pleasantly warm.

Also, if you do not already have a silicone heat proof "rubber" spatula, get one-or several--Most are around 6.00 USD. They are great for cooking and helping to prevent food waste!

Lawrence/Maytagbear

 

[frigilux]

Now I want butterscotch pie!

Thanks for the microwave pudding / pie filling method, Eddie. Will definitely give it a try, as I'm a big fan of foolproof.

Lawrence, like you I am a devotee of the 8-cup Pyrex measure. I have two (and two 4-cup measures) and use them all the time. The utensil bin is also stocked with the red-handled Rubbermaid silicone / high-temp rubber spatulas and spoonulas. My go-to kitchen basics.

 

[appnut]

I've been doing these kind of pie fillingsa in the microwave for 37 years, got the recipe from a GE microwave cookbook.  Foolproof as indicated.  And yes, I have 2 8 cup pyrex also but only one 4 cup :-(.  But do have silicone rubber spatulas. 

 

[maytagbear]

My copy of the 1979 GE Microwave Guide and Cookbook

only has Butterscotch Pudding, not a pie filling as such, but it might work as a pie filling. From page 215:

3/4 cup brown sugar, packed
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole or 2% milk

In 1 quart casserole, blend together sugar, cornstarch, and salt. Gradually add milk, whisking well. Microwave on High, 5 to 7 minutes, srirring every 3 minutes until mixture is smooth, thickened, and clear.

2 egg yolks, or 1 whole egg, beaten to combine.

Stir a small amount of hot mixture quickly into egg or egg yolks. Stir into hot pudding, mixing well. Microwave on Medium 1 to 3 minutes, stirring after 1 minute, until smooth and thickened.

3 tablespoons butter
1 teaspoon vanilla extract

Add butter and vanilla. Stir until butter is melted. Pour into serving dishes.

Makes 4 servings.

Variations:

Vanilla pudding--use white (granulated) sugar. I increase vanilla to 2 teaspoons.

Chocolate pudding-- increase sugar to 1 cup. Add two 1 ounce squares of unsweetened chocolate along with milk. I break up the wrapped chocolate with my cutlet bat before adding it to the mixture. Mocha: Add a tablespoon of instant coffee powder.

Lawrence/Maytagbear

 

[appnut]

Yep, Lawrence, that's the one!!! 

 

[michaelman2]

Lawrence and Bob are right! This is a really fail safe and good recipe. You can also do this in a double boiler. Microwave is the best way to prepare.

 

[turquoisedude]

Oh, I'll have to try this GE recipe for sure!   

 

I looked back through some of my other recipes when I got to Ogden on Friday and I noticed that other recipes (from BH&G, Meta Given's 'The Modern Family Cookbook', and Elaine Collett's 'Chatelaine Cookbook') seem to call for 3 tablespoons cornstarch and 3 eggs to 2 cups milk.  

 

So, this means I need to do some more experimenting.... Hope Hubby doesn't get tired of Butterscotch Pie... LOL