Skip to comments.Weekly Cooking (and related issues) Thread
Posted on 04/20/2017 3:32:31 PM PDT by Jamestown1630
I used to have an elderly neighbor who asked me once to make him a Butterscotch Pie for his birthday, and it became an annual tradition. Once, I added a caramel cage, and was surprised at how easy this is to do. Here is a recipe for the caramel, from The Chef In Me:
The following video from Worldwide Culinary Apprentice shows the technique; he makes it on the inside of a small bowl, but when I did it, I used a large bowl and drizzled the caramel on the outside; then I snipped the cage down so that it would fit just inside the crust, covering the entire pie:
If you're doing this ahead of time, you want to keep the cage in a very dry place, and don't put it on the pie until the last minute. An airtight cake tin is a good place to keep it.
Here is Roys Butterscotch Pie Recipe (not sure where I originally found this, but it may have been an older edition of The Joy of Cooking):
Roys Butterscotch Pie
Pastry for 1-crust Pie
1 C. sifted all-purpose Flour
1/3 C. plus 1 T. butter or 1/3 C. Lard
½ tsp. Salt
2 to 2-1/2 T. ice water
Sift Flour with Salt into medium bowl. Cut in Shortening until mixture resembles coarse corn meal.
Quickly sprinkle ice water, 1 T. at a time, over flour mixture. Mix gently until just moist enough to hold together. Shape into ball, wrap or cover, and refrigerate until ready to use.
Roll out between sheets of wax paper to fit into oiled pie plate. Pierce bottom with fork. Bake at 450 for 12 to 15 minutes or until golden. Cool completely on wire rack before filling.
Filling: In small saucepan, combine
¼ C. cornstarch
¾ C. light brown Sugar
¼ C. granulated sugar
½ tsp. salt.
Mix well, then stir in
2-1/2 C. milk.
Over medium heat, bring to boil, stirring. Boil 1 minute, stirring constantly, and remove from heat. Stir half of hot mixture into
3 egg yolks that have been lightly beaten.
Mix well, and return this mixture to the saucepan.
Bring back to boil, stirring. Boil 1 minute longer and remove from heat. Stir in
2 T. Butter
1 tsp. vanilla.
Pour immediately into pie shell. Preheat oven to 400 degrees while making Meringue.
3 egg whites at room temperature
¼ tsp. cream of tartar
6 T. granulated sugar
Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar, 2 T. at a time, beating well after each addition. Continue to beat until stiff peaks form.
Spread meringue over warm filling, sealing to edge of crust.
Bake 7 to 10 minutes, or until meringue is golden. Cool on wire rack, away from drafts, at least 1 hr. before serving.
(For Butterscotch cream pie: instead of meringue, spread pie with ½ C. heavy cream whipped and combined with 2 T. sifted confectionsers sugar, after filling has cooled. Refrigerate until serving.)
This week: Butterscotch Pie, with Decoration!
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yum, I luv butterscotch!
This sounds so good. Making it.
So do I. My husband brought Butter Pecan ice cream home the other night, and laughed at me for putting butterscotch syrup on it ;-)
Yep yep yep - butterscotch!! I carry those hard candies with me when I fly, keeps the mouth moist with all the yakking I have to do; also the local small mini-mart carries salted caramel ice cream which is a real close second.
I have been craving butterscotch pie. Thanks!
Oh now that sounds really good!
I accidentally made caramels the other day and was surprised how easy it was. I suppose I could do the same thing to make butter scotch I just have to look up what’s different.
Oh my gosh!! Too soon after Easter!! Still trying to finish up a raspberry trifle!!!
Oh, I finally figured out your screen name. I thought you were a female dancer :-)
Love butter pecan ice cream & your pie.......oh my!
She’s a female pilot!
THX for da ping.
I think the difference is the use of brown sugar.
I just put in a pound of navy beans to soak. I’m thinking maybe Senate Bean Soup for the guys’ Friday night fun.
LOL - well in a way, yes.
You remind me of my first try at bean soup..had navy beans and some others...so i just thought if I put them all together I’d have an awesome colorful soup....some of the beans were black and the color came off so it looked worse than mud! ..and the taste was ugly as sin!
I always loved my Granny’s Navy Bean Soup; and the Senate soup is a perennial favorite. Here’s the Wiki on it:
If you do a google search, there are lots of recipes, some with mashed potatoes and some without. Here are two recipes on the Senate website (warning: the second ‘Dubois’ recipe makes 5 gallons ;-):
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