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Posts Tagged ‘butterscotch pie’

I have said before that I am not a great fan of cakes. I seldom make cakes; when I do, it is usually for a special occasion. I am, however, a great fan of pies. If they weren’t so fattening, I would make a pie a week. Mac likes pie as much, maybe more, than I do.

Many years ago, he mentioned that he wished I would make pies more often. With two little kids, I had enough to do around the house without making pies every week. I told him that if he wanted more pies, I would teach him to make them. He said, “Great!”and, lo and behold, my little pie maker was born. He took to it like a duck to water and has been the family pie maker for twenty-odd years, and some of those years were really odd! Mind you, this was before Pillsbury’s All Ready Pie Crusts were available and pronounced “Good enough” by my mother who was the original pie expert in the family. As a professional cook, she had plenty of experience making pies. For the last ten years or so we have used, nearly exclusively, the refrigerated prepared Pillsbury pie dough from the grocery.

The pie most often repared in our house would be butterscotch pie, the recipe for which I published a few weeks ago. After that would be a chocolate cream pie or vanilla cream pie.

Naturally, we make apple pies when we can get great Jonathan apples, the apple of our eye for pie baking. Last year, we had a little production line going with my daughter and Mac and I peeling about 10 pounds of apples and baking as many pies as we had pie pans. I think we managed to make about 5 pies. The apple peeling machine we bought makes peeling and slicing a ton of apples a real snap. It was easy to make so many. We gave some to neighbors and pigged out on the rest. Can’t beat warm apple pie with vanilla ice cream atop.

One of my favorite pies is a Chess Pie. Sweet, creamy and delicious, it is a southern delicacy. There are many variation on the Chess Pie theme but the following is our favorite.

CHESS PIE

Prepare pastry for 2 single crust pies; don’t bake

Blend:
1 stick soft butter
3 c. sugar
Add:
4 eggs
1 can evaporated milk (14 oz)
1 T. flour
1/2 t. vanilla
pinch salt
Beat well.

Pour into 2 unbaked pie shells. Bake 350 for 30-35 minutes.

Store in refrigerator.

Nummy.

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I had a request from Kim to share one of my butterscotch pie recipes. I referred to butterscotch pie in a prior post about the Goody-Goody restaurant that featured that pie on its dessert menu.

Here it is; I think it is from an old Betty Crocker or Better Homes and Gardens Dessert Cookbook.

Butterscotch Pie

9″ baked pie shell

1 c. brown sugar (either light or dark or a mixture)
1/4 c. cornstarch
1/2 t. salt
1 c. water
1 2/3 c. milk (2% is fine)
5 1/3 T. butter
3 beaten egg yolks (save the whites for meringue if you want)
1 1/2 t. vanilla

1. Mix the sugar, cornstarch and salt in a medium large saucepan with a heavy bottom. Gradually stir in water and milk, stirring to mix well. Add the butter.

2. Cook over medium heat, stirring constantly till thick and boiling. Boil for one minute.

3. Remove from heat. Gradually stir at least half of the hot mixture into the beaten egg yolks. (Doing this slowly prevents the eggs from scrambling.) Return this egg mixture back into the cooking pan with the rest of the sugar mixture. Boil one minute more, stirring constantly to prevent the custard from burning. Remove from heat. Stir in the vanilla.

4. Immediately pour into the cooked and cooled pie shell. Finish with meringue if desired (we never do) and let sit until the custard filling cools a bit before storing in the refrigerator with a circle of waxed paper directly on top of the custard. This prevents an unattractive skin from forming on the custard.

Some notes:
1. I use a 4 qt. pan and a long-handled wooden spoon to make the custard. A 3 qt. pan is fine, but I use a larger one to prevent splashes of the hot custard from burning my hand. That happened once and I had a nickel-sized burn that hurt for a while. I still have the scar.
2. I prefer the dark brown sugar, but either works well.
3. I save the egg whites for poaching rather than meringue which I don’t like. (One of my favorite breakfasts is poached egg whites on toast with hot milk and butter poured over. Great comfort food.)

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