BUTTERSCOTCH SILK PIE
If you can wield a whisk and a mixer, you can make this meringue! The kitchen-tested, step-by-step instructions will see you through, while a couple of smart shortcuts guarantee the three-ingredient butterscotch filling turns out silky smooth and richly flavored. As for the crust, the buttery, flaky refrigerated Pillsbury™ kind has yet to disappoint us-though there's no reason you couldn't substitute your own scratch crust, if you wish. So don't pass on this recipe because of its impressive look, it's nothing you can't handle, and we think you'll find it pretty rewarding-especially once you bite into it.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Make and bake pie crust as directed on box for One-Crust Baked Shell in ungreased 9-inch pie plate. Cool on cooling rack, about 20 minutes.
- In 4-quart saucepan, cook milk and pudding mix over medium heat 10 to 14 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add butterscotch chips; stir until melted and smooth. Let stand 5 minutes.
- Pour pudding mixture on top of cooled baked pie shell. Cover filling with plastic wrap. Refrigerate at least 3 hours until set.
- When ready to serve, heat oven to 450°F. In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water; stir occasionally with whisk 14 to 18 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 2 to 3 minutes or until stiff glossy peaks form. Remove plastic wrap from filling. Use small icing spatula to swirl meringue over top of chilled pie. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Cool on cooling rack 20 minutes.
- Cut into wedges to serve. Store loosely covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 56 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 42 g, TransFat 0 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ope Yemi
[email protected]This is the best butterscotch pie I've ever had. Thank you for sharing the recipe!
James Justine
[email protected]This pie is so good, I could eat it every day.
Muhammed Rafik
[email protected]I added a layer of chocolate ganache to the top of the pie. It was amazing!
Lindsayy Kayy
[email protected]I made this pie in a mini muffin tin and they were perfect for a party.
Toby Madden
[email protected]I'm allergic to nuts, so I substituted crushed graham crackers for the pecans in the crust.
Noor Qg
[email protected]This pie is a great way to use up leftover butterscotch chips.
Andrea Dodge
[email protected]I love that this pie can be made ahead of time. It's perfect for busy people.
Lonah Ngomane
[email protected]This pie is so easy to make. I'm not a very experienced baker, but I was able to make it without any problems.
Susanna “HavanaSusanna” Havana
[email protected]I made this pie for a bake sale and it sold out in minutes! Everyone loved it.
Jesan 22
[email protected]This pie is perfect for a special occasion. It's beautiful and delicious.
Isivile Mbelembushe
[email protected]I'm not a fan of the chocolate crust. I think it would be better with a graham cracker crust.
Michelle Hancock
[email protected]This pie is a bit too rich for me. I would recommend serving it with a dollop of whipped cream or ice cream.
Fahim Hasan Khan
[email protected]I had some trouble getting the filling to set properly. I think I might have overcooked it.
Roy Tv
[email protected]This pie is a little too sweet for my taste, but it's still a good dessert. I would recommend using less sugar in the filling.
Akmal hayat
[email protected]I'm not a big fan of butterscotch, but I really enjoyed this pie. The filling was sweet and creamy, and the crust was perfectly flaky.
Abdulramon Olamide
[email protected]I made this pie for my husband's birthday and he loved it! He said it was the best pie he's ever had.
Najeeb Kha
[email protected]This pie is a little time-consuming to make, but it's worth it. The end result is a stunning dessert that is sure to impress your guests.
Sarashwoti Shakya
[email protected]I've made this pie several times and it's always a crowd-pleaser. The filling is so smooth and silky, and the crust is the perfect balance of flaky and crunchy.
Akaka Akaka sanoar
[email protected]This pie was a hit at my dinner party! The butterscotch filling was rich and creamy, and the chocolate crust was the perfect complement. I will definitely be making this again.