Butterscotch Pecan Pie

5
Donna Adkins

By
@shopncop

I have tried many Butterscotch Pie recipes over the years, and this one seems to have the best flavor and texture!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 to 8
Prep:
30 Min
Cook:
25 Min

Ingredients

  • PIE CRUST

  • 1
    9 inch deep dish pie crust, (brush with oil before baking) baked
  • ·
    enough toasted pecans, halves or pieces, to cover bottom of baked shell. (optional)
  • BUTTERSCOTCH FILLING

  • 1 1/2 c
    brown sugar, packed
  • 4 Tbsp
    corn starch
  • 3 Tbsp
    all purpose four
  • 1 c
    skim milk
  • 1 c
    evaporated milk (cream)
  • 3
    large eggs, separated, beaten yolks
  • 2 Tbsp
    sweet cream butter
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    butter flavoring
  • MERINGUE

  • 3
    large egg whites, room temperature
  • 1 pinch
    salt
  • 1/4 tsp
    cream of tartar
  • 4 Tbsp
    sugar

How to Make Butterscotch Pecan Pie

Step-by-Step

  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!

Printable Recipe Card

About Butterscotch Pecan Pie

Course/Dish: Pies




Show 10 Comments & Reviews

Delicious Citrus Desserts For A Summer Treat Recipe

Delicious Citrus Desserts for a Summer Treat

Kitchen Crew

Tart and crisp a citrus dessert just screams summertime to me. I'll never pass up dessert, especially when they're packed with citrus flavor. Pucker up, because these Blue Ribbon desserts...

34 Recipes That Prove Why Pumpkin Is Everything

34 Recipes That Prove Why Pumpkin Is Everything

Kitchen Crew @JustaPinch

Fall means it's pumpkin time! Breakfast, lunch, dinner, dessert... can there be too much pumpkin? Not in our mind since pumpkin recipes can be sweet or savory. These 34 recipes...

31 Reasons Why There's Always Room For Dessert Recipe

31 Reasons Why There's Always Room for Dessert

Kitchen Crew @JustaPinch

We all know that we have a second stomach. The one that magically appears just when we think we can't eat another bite and then get a glimpse at dessert....