Butterscotch Pie

Products Used
1
3
132
By Imperial Sugar
Prep Time:
15m
Bake/Cook Time:
10m
Yield:
One 9-inch pie
Plan for:

Refrigerate at least 2 hours

This classic Butterscotch Pie recipe comes from our vintage cookbook series. It has a smooth, creamy filling made from real butterscotch that never goes out of style.

El relleno cremoso y suave para esta tarta va a deleitar su paladar con sabores caramelos ricos.

Rating:
Rate it yourself
Tested by Imperial
Vintage Recipe
Products Used

Ingredients

    Directions

    1. Preheat oven to 375°F.
    2. Best results are obtained by pre-baking graham pie shell. If a standard pie shell is used also pre-baking is necessary. Prepare as usual or follow manufactures direction.
    3. In a saucepan whisk together sugar, cornstarch and salt. Add milk and whisk mixture constantly to a full boil. When mixture bubbles and is thick remove from heat and pour 1/4 of mixture into egg yolks, whisk quickly. Pour yolk mixture back into saucepan and bring back to a full boil.
    4. Remove from heat and stir in butter and vanilla extract. Cover with plastic food wrap and let sit 5 minutes.
    5. Pour filling into pie shell and place in refrigerator and let cool completely, at least 2 hours.
    6. For whipped cream, use a cold bowl and whip together cream, sugar and vanilla until firm peaks form. Decorate pie with whipped cream.
    7. Wash orange if using and with a microplane or a grater, grate orange avoiding white bitter pith. Sprinkle orange zest onto whipped cream.
    Rate & Review
    or to post comments
    Cassie L.
    Feb 12, 2013

    My grandmother always made butterscotch pie and this one took me right back to her kitchen. The filling was so smooth and rich and incredibly simple to put together. I used a graham cracker crust but this would be wonderful in a traditional pie shell as well.

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    Products Used
    1
    3
    132
    Por Imperial Sugar
    Tiempo de preparación:
    15m
    Tiempo de cocción / cocción:
    10m
    Rendimiento:
    un pastel de 9 pulgadas

    El relleno cremoso y suave para esta tarta va a deleitar su paladar con sabores caramelos ricos.

    Clasificación:
    Califíquelo usted mismo
    Tested by Imperial
    Vintage Recipe
    Products Used

    Ingredientes

    Crema batida (Chantilly):

    Direcciones

    1. Caliente el horno a 375º F.
    2. Para obtener mejores resultados, hornee la masa de galleta antes de usar. Si usa una masa de tarta regular, necesitará hornearla antes de ponerle el relleno. Prepare como siempre o siga las instrucciones del fabricante.
    3. En una cacerola, bata juntas la azúcar, la maicena y la sal. Añada la leche y bata la mezcla constantemente hasta hervir. Cuando la mezcla empiece a burbujear y espese, quítela del fuego y viértala sobre las claras de huevo, bata rápidamente. Vierta la mezcla de huevos en la cacerola que uso anteriormente y vuélvala a hervir.
    4. Quite del fuego y añada la mantequilla y la vainilla. Cubra con envoltura plástica y déjela reposar por 5 minutos.
    5. Vierta sobre la masa de pastel y póngalo en el refrigerador hasta que se enfríe completamente, alrededor de 2 horas.
    6. Para hacer la crema batida, use un tazón frío y bata la crema, la azúcar y la vainilla hasta llegar a punto de nieve. Decore el pastel con la crema batida.
    7. Lave la naranja si la está usando y usando los agujeros más pequeños del rallador, ralle la naranja, evitando rallar la parte blanca. Espolvoree la ralladura de naranja encima de la crema batida.
    Cassie L.
    Feb 12, 2013

    My grandmother always made butterscotch pie and this one took me right back to her kitchen. The filling was so smooth and rich and incredibly simple to put together. I used a graham cracker crust but this would be wonderful in a traditional pie shell as well.

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