BUTTERSCOTCH PECAN PIE
I have tried many Butterscotch Pie recipes over the years, and this one seems to have the best flavor and texture!
Provided by Donna Adkins
Categories Pies
Time 55m
Number Of Ingredients 18
Steps:
- 1. One 9 inch deep dish pie shell, baked. I use enough toasted pecans (halves or pieces) to cover bottom of shell. It keeps your crust from getting soggy. If you would rather not use the pecans, brush your crust with oil before baking. It has about the same results. Whisk in medium size heavy saucepan, flour, sugar, and cornstarch. Over med heat, stirring constantly, add skim milk and whisk till combined, then add cream and egg yolks, cook until very thick, stirring constantly, it scorches easily. Remove from heat and add butter and flavorings, stir well. Cover with plastic or lid, but don't let condensation run back into mixture. Stir every few minutes until completely cool before pouring or spooning into shell.
- 2. With the 3 remaining egg whites, make sure they are at room temp for full volume, and bowl and beaters are completely clean, add pinch of salt, beat on med-hi speed until foamy, then add 1/4 tsp Cream of Tartar, then on high speed, add 4 TBSP sugar, 1 TBSP at a time. Here is where my recipe differs from all others I've seen: I only wait until the 1 TBSP of sugar is combined well before adding the next. If you wait until each spoonful is dissolved, you tend to have to overbeat the meringue and it will weep and crack. If you add it fairly quickly as I described above, by the time it becomes glossy and holds firm, but not stiff peaks, the sugar will be dissolved. spread over pie, sealing completely to the crust all the way around or it will shrink.
- 3. I never brown my meringue in a hot oven. It defeats the purpose of completely cooling the pie filling before adding to the crust. I just brown the meringue on the lower middle rack, under the broiler. Never close your oven door when broiling. If nothing else it lets you keep a close eye on it to keep it from burning. You may need to rotate the pie for more even browning. Also, there is relatively no cooling time. After app 5-10 minutes, spray a very sharp knife with cooking spray, or dip in warm water and shake off excess to slice your pie. you must clean off any residue and repeat the spray or water for every slice. Hope you enjoy!
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Maksuda Akter
[email protected]This pie was just okay. The crust was a bit too dry and the filling was a bit too sweet. I think I would try a different recipe next time.
Ricky Lopez
[email protected]I'm not sure what went wrong, but my pie turned out nothing like the picture. The crust was soggy and the filling was curdled. I'm not sure if I'll try this recipe again.
Turtle Frog
[email protected]This pie was a total disaster. The crust was burnt and the filling was runny. I had to throw the whole thing away.
Amir Rajput
[email protected]This pie was a disappointment. The crust was tough and the filling was bland. I would not recommend this recipe.
Christian Onyeka
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it! The pie was absolutely delicious. The crust was flaky and the filling was rich and creamy. I will definitely be making this pie again.
Muliro Yahaya
[email protected]This pie was easy to make and turned out great! The crust was flaky and the filling was creamy and delicious. I will definitely be making this pie again.
Siwali Sing
[email protected]This pie was delicious! The butterscotch flavor was rich and decadent, and the pecans added a nice crunch. I will definitely be making this pie again.
Jesus Estrada
[email protected]This pie was amazing! The crust was perfect and the filling was so smooth and creamy. I will definitely be making this pie again.
Biniyam Fikru
[email protected]Overall, this was a good pie. The crust was flaky and the filling was smooth and creamy. I would definitely make it again.
Ellie Maybanks
[email protected]This pie was a bit too runny for my taste, but the flavor was good. I think I would try baking it for a few minutes longer next time.
Osama Afghan
[email protected]I had some trouble getting the crust to roll out, but the pie still turned out great. The filling was delicious and the pecans added a nice crunch.
Abir Ahsanul
[email protected]This pie was a bit too sweet for my taste, but the crust was flaky and the filling was smooth. I think I would try using less sugar next time.
Junior Eplin
[email protected]This pie was easy to make and turned out delicious. The butterscotch flavor was perfect, and the pecans added a nice crunch. I will definitely be making this pie again.
Sajid Islam
[email protected]I followed the recipe exactly, and my pie turned out perfectly. The crust was flaky and golden brown, and the filling was rich and creamy. I will definitely be making this pie again.
Ariyo Oluwayemisi
[email protected]This is the best butterscotch pecan pie I've ever had! The filling is so smooth and creamy, and the pecans are perfectly toasted. I highly recommend this recipe.
Gilgamesh Uruk
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The butterscotch flavor is rich and decadent, and the pecans add a nice touch of texture.
Derartu Benti
[email protected]This butterscotch pecan pie was a hit at my last dinner party! The filling was perfectly smooth and creamy, and the pecans added a nice crunch. I'll definitely be making this again.