Best Paula Deens Best Butterscotch Pie Recipe 385 Recipes

Butterscotch Pie image

Provided by Paula Deen

Yield 6-8

Number Of Ingredients 12

1 1/2 cups brown sugar
1/2 cup all purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt
4 cups milk
2 lightly beaten egg yolks
2 tablespoons butter
2 teaspoons vanilla extract
1 (9 inch) pre-baked pie shell
1/4 cup plus more for topping butterscotch morsels
1 cup heavy cream
1/4 cup powdered sugar

Steps:

In a large saucepan over medium heat, add sugar, flour, cornstarch and salt. Slowly add milk, constantly stirring until it thickens.
In a separate bowl temper 2 egg yolks by whisking in a small amount of hot mixture to bowl. Whisk in the eggs and add the butter and vanilla. Allow to cook for a few minutes.
Pour into a dish and refrigerate, allowing to cool. When ready, fill pie shell with butterscotch mixture.
Mix the butterscotch morsels into the whipped cream. Cover pie and garnish with more butterscotch morsels.
Whipped Cream:
Using a hand mixer, whip together the heavy cream and powdered sugar until light and fluffy.

Paula Deen's Best Butterscotch Pie Recipe - (3.8/5) image

Provided by kshepherd322

Number Of Ingredients 9

1/2 c. sugar
1-1/2 c. firmly packed dark brown sugar
6 T. cornstarch
2-1/2 c. whole milk
4 egg yolks, lightly beaten
1 T. butter
1 t. vanilla extract
1 (9-in) prepared pie crust, baked
Paula Deen's Mile-High Meringue (see recipe)

Steps:

Preheat oven to 325. In a large heavy saucepan, combine sugars and cornstarch. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour egg mixture into prepared pie crust. Using the back of a spoon, spread meringue over hot filling, sealing to edge of the pie crust. Bake for 23 minutes. Cool completely on a wire rack. Store in refrigerator.