Butterscotch Pie Recipe

Posted by
Rate It!
Butterscotch Pie
Add your photo!
Ingredients
14
Count
Nutrition
6343
Calories
Comments Print recipe

Ingredients:

  • 3 to 4 tbsp butter
  • 3 eggs
  • 7 tbsp flour
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 2 cups flour
  • 8 tbsp (1 stick) butter, frozen, cut into small pieces
  • 1/4 tsp salt
  • 1 tbsp lemon juice
  • 2 eggs
  • 3 eggs
  • 2 tbsp sugar

Directions:

  1. In a saucepan melt butter and add brown sugar. Stir until the mixture bubbles up and looks slightly browner. Add milk to sugar stir to combine well. Whisk in egg yolks with flour and salt. Stir in remaining milk to mixture. When the sugar mixture becomes hot, slowly stir in the egg and flour mixture. Cook over medium heat until the pudding boils up. Turn the heat very low and stir and cook 1 or 2 minutes more. Remove from the heat and stir in the vanilla. Pour cooled butterscotch into pre-baked piecrust. Top the pie with meringue. Bake in a 350 degree preheated oven 15 to 18 minutes until lightly browned.
  2. For the Crumb Crust: Put the metal chopping blade in place in the food processor beaker. Add the flour, frozen butter, and salt to the beaker. Process for 8 to 10 seconds, turning on and off, until the butter is cut into the flour and the mixture forms very small, flaky granules. Add the lemon juice and eggs to the beaker and process until a ball of dough forms on top of the blades, about 15 seconds. The dough should be damp but not sticky. If it seems too soft, sprinkle with 1 to 2 tablespoons flour and process for an additional 5 to 6 seconds, until well combined. If it feels too dry, sprinkle with a few drops of water and process to blend well. Wrap the ball of dough in waxed paper, plastic wrap, or foil and chill until firm but still malleable.
  3. For the Meringue: Whip egg whites together with sugar until the peaks are soft. Rolling out the pastry. When the pastry is chilled and firm but still malleable, it is ready to be rolled out. Roll out on a cool surface as possible; a marble slab is ideal. Baking Shell -Blind Baking: Lay the roll out pastry dough into the pan, and line the shell with foil or waxed paper, weight it down with raw rice or beans and bake it in a preheated 425 degree oven for 14 to 16 minutes, until the bottom is set and the edges lightly browned. After the initial baking, remove the shell from the oven, remove the lining and brush the bottom with beaten egg yolk, and return to the oven for 2 minutes. This seals the bottom and prevents a soggy crust. Top the pie with the meringue and bake in a preheated 350 degree oven until the meringue is lightly brown.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6343.11 Kcal (26557 kJ)
Calories from fat 2262.53 Kcal
% Daily Value*
Total Fat 251.39g 387%
Cholesterol 1441.36mg 480%
Sodium 11132.56mg 464%
Potassium 5740.06mg 122%
Total Carbs 923.32g 308%
Sugars 307.93g 1232%
Dietary Fiber 81.18g 325%
Protein 134.37g 269%
Vitamin C 87.5mg 146%
Vitamin A 0.6mg 19%
Iron 46.5mg 258%
Calcium 2457.7mg 246%
Amount Per 100 g
Calories 201.43 Kcal (843 kJ)
Calories from fat 71.85 Kcal
% Daily Value*
Total Fat 7.98g 387%
Cholesterol 45.77mg 480%
Sodium 353.52mg 464%
Potassium 182.28mg 122%
Total Carbs 29.32g 308%
Sugars 9.78g 1232%
Dietary Fiber 2.58g 325%
Protein 4.27g 269%
Vitamin C 2.8mg 146%
Iron 1.5mg 258%
Calcium 78mg 246%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 147
    Points
  • 171
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top