Ingredients
-
1/4
-
1
-
4
-
2
-
3
-
1/2
-
1
-
1
-
-
3
-
-
-
-
-
Directions
Jolean’s Butterscotch Pie, Pennsylvania Dutch Style,This is a personal, absolute favorite of mine!!! Mom never would tell us where she got this recipe (which always made Dad raise one eyebrow…LOL!) And she never gave us girls the recipe while she was here — it was something truly special to her as well, although I don’t know exactly why. I found the old, yellowed, hand-written recipe hidden deep in her personal recipe box after she passed away… The taste and the texture of this pie is incredible, and I’ve never been able to match it — I’ve tried for 6 or 7 years to find a “quick” fix for this. But nope…Nothing doing. Gotta have this exact recipe!!! Once you have this, you’ll never fully enjoy any other butterscotch pie!!! (I sound pretty serious, don’t I?) LOL! No, seriously, the recipe looks a whole lot more complicated than it really is — super simple, just home-made! YUM!,This is delicious! I browned the butter for more flavor, and then the sugar cooked a little bit longer than the recipe calls for. But the pudding took less time than called for: it thickened within 25 minutes. Didnt need 30 to 45 minutes of stirring, but maybe thats because I followed the advice of one of the reviewers and preheated half the milk. The texture is so smooth. Perfect!,My Mother used to make this pie from my grandmothers recipe, which I couldn’t find.. Glad I tried this one as a cousin sent me the old recipe the next day and the only significant difference is cornstarch, I like the flour thickened version better. NOTE #1: used 4 egg yolks instead of three because my “large” eggs looked wimpy to me. That might be why some here complain of it never thickening ? The other possibility is they aren’t heating the filling hot enough? I make a lot of candy, hot fudge, and caramel. My personal opinion is that you have to nearly burn the sugar to get a good caramel flavor. use a flat edged wooden spatula (roux spoon) and constantly clean the bottom of the pan while the mixture boils. The scraping allows you to judge the thickness more accurately, as does the boiling. When the bubbles plop and make temporary craters and you can almost part the brown sea with the paddle your done. NOTE #2- My meringue looked great when it came out of the oven but flopped in the fridge, producing a lot of wet syrup. After some research I see that you need to let it cool slowly and dry out. Next time I’m leaving it to cool in the warm oven for a couple hours before refrigerating – pretty sure that will solve the problem !
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Stir Brown Sugar and Butter in a Saucepan Until Butter Melts and Sugar Dissolves. Cook 2-3 Minutes Longer on Low-Medium Heat, and Then Remove from Fire. |
|
3
Done
|
Beat Egg Yolks. |
|
4
Done
|
in Separate Large Bowl, Mix Flour With 1/2 of Milk, Until Smooth. Then Add Beaten Egg Yolks and Salt and Mix Well. Blend Remaining Milk With This Mixture. |
|
5
Done
|
Add Flour Mixture to Saucepan With Sugar/Butter Mixture and Cook on Low/Medium Heat Until Thickened (anywhere from 30-45 Minutes), Stirring Constantly. |
|
6
Done
|
Remove from Heat and Blend in Vanilla Extract. Stir Constantly Until Well Blended and Slightly Warm and Then Pour Into a Prepared (baked) 9" Pie Crust. |
|
7
Done
|
Top Pie With Meringue (recipe to Follow). |
|
8
Done
|
After Meringue Is Spread on Top, Bake at 350 For 12 to 15 Minutes, or Until Meringue Is Golden. Cool For 10-15 Minutes. |
|
9
Done
|
Meringue: 3 Egg Whites (reserved from Pie Filling Recipe), 1/2 Teaspoons Vanilla, 1/4 Teaspoons Cream of Tartar, 6 Tablespoons Granulated Sugar. |
|
10
Done
|
With a Mixer, Beat Egg Whites With Vanilla and Cream of Tartar Until Soft Peaks Form. Gradually Add Sugar, Beating Until Stiff and Glossy Peaks Form and All Sugar Is Dissolved. |
