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Butterscotch Pie Recipe - Paula is sharing how to make a butterscotch pie from scratch. This summer pie recipe is perfect for a cookout, picnic, or block party!
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Butterscotch Pie Recipe: https://www.pauladeen.com/recipe/butterscotch-pie/
Learn how to make a pie crust from scratch: https://youtu.be/lER3OBzsVRA
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For more Love & Best Dishes videos, click here: https://www.youtube.com/watch?v=53RSO_o1DX0&list=PL2LHabI5sYyFSVQ49oX2ffNPnKt3F8_zB
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#pauladeen #loveandbestdishes
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0:00
- Hey, y'all,
0:01
I'm craving something sweet today.
0:04
And I'm going to make something
0:05
that I hadn't made in so long
0:07
that I'd like to share with y'all, and I'm hungry.
0:12
And that's a butterscotch pie.
0:15
So I'm going to start y'all
0:17
by adding half a cup of flour,
0:23
a cup of brown sugar,
0:29
corn starch, a tablespoon of corn starch,
0:32
a little bit of salt.
0:36
and then I've got my cream over here,
0:38
my milk,
0:40
and a couple of egg yolks
0:43
that I'm gonna temper in to this mixture.
0:46
Now you wanna mix that up real good,
0:49
make sure that flour is really worked in
0:53
with that sugar real good.
0:55
So this won't lump on us.
0:59
So, this is going to be a delicious pie.
1:04
Anybody that likes butterscotch,
1:08
this is going to move to the top of your list
1:11
I bet for pies.
1:13
Okay, that's worked in there nicely.
1:18
Now, I'm gonna start adding my milk
1:21
and I'm going to add it kind of slow
1:26
so I can get it all mixed together real good.
1:32
We're using brown sugar for this pie versus white sugar
1:39
because the brown sugar just it makes it more as you know,
1:45
more caramel-y or butterscotchy.
1:53
So this is already starting to look good.
2:00
And you'll want to do this with your whisk
2:07
almost the whole time it's cooking
2:10
to keep it from lumping.
2:14
And I don't see any lumps.
2:18
So I'm gonna finish adding my milk.
2:24
Oh, I almost didn't get a big enough pan.
2:29
My direction say in a large pan.
2:33
(laughs)
2:37
All right, so I've got this, I set on about medium.
2:43
I can still see grains of brown sugar.
2:47
So I'm going keep on at it,
2:49
until I know that everything is dissolved in there.
2:56
Okay Eddie, it's starting to get thick now.
3:00
It's kind of a slow process.
3:02
I turned it up a little bit,
3:03
now I'm going to turn it back down.
3:05
So it is getting thick
3:07
and we've got two egg yolks over here.
3:11
And we're going to temper them into our hot pudding mix.
3:17
Now by temper, we're gonna add
3:20
some of the hot into the egg yolks
3:24
because you really really need to do this
3:27
because it's important.
3:29
If you just dumped it all in there
3:31
there's a good chance that you would have scrambled eggs.
3:35
And I liked scrambled eggs
3:37
but I don't like them in my pies.
3:41
So I think that will do nicely.
3:47
And then we gonna let that cook for a few more minutes
3:53
so we can make sure our egg gets done.
3:59
There we go, on the road again.
4:06
I just wanna whisk that egg into a custard
4:18
and I bet y'all are thinking,
4:20
I hadn't seen her her put the first part a butter in there.
4:25
Guess what?
4:26
(laughs)
4:27
- [Eddie] You need butter - You do it to the
4:28
- [Eddie] for butterscotch.
4:29
- yeah for butterscotch.
4:31
We've got the scotch and now we gotta have the butter.
4:34
So there's our butter.
4:37
And I'm gonna add a teaspoon of vanilla pudding.
4:43
I mean, vanilla flavoring.
4:46
I got pudding on my brain, y'all.
4:56
That's not much butter
4:57
for that big all pile custard, is it?
5:06
Lord I hadn't made this pie in ages.
5:10
I've forgotten how good that custard is.
5:19
- [Eddie] So I never really thought what makes butterscotch?
5:25
- What Eddie, I'm sorry.
5:28
- [Eddie] I never really thought, what is butterscotch?
5:31
I mean, it's brown sugar and butter.
5:33
- It's brown sugar
5:35
but we've got like butterscotch morsels
5:40
that we're gonna add to this
5:41
to really kick up the butterscotch flavor.
5:53
Now, when we put this in the refrigerator to cool
5:57
you're gonna want to put it in a bowl
6:00
and then use some kind of plastic wrap
6:04
and pat it on top of the custard
6:07
so that your custard won't get this hard crust on it.
6:11
So, that will be our next step, but we going let it cool.
6:16
Just a few minutes
6:17
before we put it straight into the refrigerator.
6:23
Okay, I'd like to see that come back to a little ball,
6:25
that comes, that comes
6:31
All right now, I think it's safe to add our vanilla.
6:34
You really don't wanna add your vanilla
6:37
until after it's off the heat
6:41
because look amidst the spoon
6:45
I love a little extra vanilla
6:53
because it will evaporate if it's actually cooled.
7:00
So that's our last step.
7:06
All right, so I'm gonna take this off of the stove.
7:15
I'm gonna let it cool for a minute.
7:17
And then I'm going to transfer it to this bowl
7:23
and we going slip this in the refrigerator.
7:27
And you know what?
7:30
To me Eddie, this would be good in custard cups.
7:34
You know, not even have to fool with a pie crust
7:37
just make individual little bowls of custard
7:41
with a dollop of fresh sweetened whipped cream on it.
7:46
- It kinda reminds me of crumbled eggs.
7:48
- Yeah.
7:48
- Is this sort of like crumbled eggs?
7:50
- Yeah, it is, kinda yeah, kinda yeah.
7:53
(mumbles)
7:56
Okay.
8:01
- You want me to hold the bowl?
8:02
- Oh, I think I got it.
8:03
I'd rather miss and not burn you.
8:11
I don't wanna burn you in other words.
8:15
- I knew what you were saying.
8:25
- All right,
8:28
so now we're gonna get out a piece of plastic wrap
8:42
I'm going press that down onto our custard
8:48
and that'll prevent that film,
8:50
that hard film from forming.
8:54
Cause that does it compliment our custard.
9:01
Okay, so in the refrigerator this goes
9:03
we're going to leave it there until it is completely cool.
9:06
(door bell rings)
9:08
Come in!
9:09
(laughing)
9:10
That ain't the door bell.
9:13
See you after it's cooled.
9:15
Theresa did so good y'all,
9:17
she put our bowl in the freezer
9:19
which makes cream whips so much better.
9:23
And she's got our whipping cream real cold.
9:28
- Oops.
9:29
(laughs)
9:31
Oopsie.
9:35
So, now we're going to whip that cream up
9:40
until it's the right consistency y'all.
9:46
Fill the top of our pie.
9:50
And I'm gonna use our powdered sugar to [Indistinct]
9:56
A quarter of a cup or a cup [Indistinct]
10:01
Our whipping cream is to the right consistency.
10:08
You can see it forms nice peaks.
10:13
So now, to bring our pie totally together,
10:18
we go stirring about a fourth of a cup
10:22
of butterscotch morsels.
10:28
Morsels, morsels.
10:30
All right, let's see (mumbles)
10:33
A few more.
10:37
All right now our custard down here,
10:41
thanks to Theresa is nice and cold
10:48
and I'm just gonna pour it in.
10:51
I mean, it's really thick this white Theresa
10:54
if you can kind of help me hold that bowl
10:56
- Sure.
10:58
- Please because it's heavy.
11:00
- That came up nicely.
11:02
- Yes, it did.
11:04
- Oh, excuse me.
11:05
I'm I scratching it?
11:06
- Not at all.
11:07
- I'm gonna get it all out.
11:08
- I know.
11:09
(laughs)
11:12
- Nobody to be short on their butterscotch.
11:16
So we just go and take out our spatula.
11:17
- Now you told them we used a pre-baked,
11:19
did you tell them about the pre-baked pie crust?
11:20
- Oh yeah, no, I forgot to tell them that,
11:22
but we used the frozen pie crust
11:27
for the S, you know, just the kind you buy it
11:31
the grocery store in the freezer department?
11:36
So there we go.
11:43
That looks pretty good.
11:43
I'm going bring that out to the edge.
11:48
All right, now we gonna put our whipped cream on top.
12:03
I think the kids would love this butterscotch pie,
12:06
don't y'all think?
12:09
Don't you think the children would love it?
12:12
- [Eddie] I'm sure they would.
12:13
- [Theresa] But then any of that, if I had to share.
12:16
(laughing)
12:18
- I mean, look, our cup runneth over.
12:21
(laughs)
12:27
- [Eddie] That's good, to cover
12:29
- Our cup runneth over.
12:35
I'm trying to decide - Better have too much
12:37
than too little.
12:38
- I'm telling you it's better to have it not need it
12:41
than need it and don't have it.
12:43
I'm thinking that I'm not going to bring that
12:47
all the way to the edge,
12:49
because I think it kind of looks nice.
12:52
So you can see what kind of pie is, you know?
12:59
what do y'all think, or you think
13:00
I'm just afraid to push it
13:02
because that made a pile of custard.
13:07
- It'll pile off though.
13:10
- Okay now for the finishing touch.
13:16
What do y'all think?
13:19
- [Eddie] That is a good looking pie.
13:21
- I think we have done very, very good
13:26
but here's the only thing,
13:28
y'all gonna have to trust me on how it taste
13:31
because it's got to go back in the refrigerator
13:34
and see it a little bit longer
13:36
so it will cook nicely.
13:39
Y'all don't mind though.
13:40
Y'all take my word, don't you?
13:50
Love & Best Dishes y'all.
13:52
Okay, I'm fixing to cut this butterscotch pie
13:55
that we made earlier,
13:58
and we use just that frozen shale.
14:02
So I'm going to take my scissors
14:07
and cut through that tenfold.
14:11
And that's going to help that first piece of pie
14:15
release itself.
14:16
So how big you want your pie
14:22
is where you cut it?
14:27
You know, I always get nervous when I make pies
14:30
and I'm under the gun of a camera
14:34
because you don't know if it's going to come out
14:37
or it's going to flop.
14:40
But I have a feeling,
14:45
if this one flops.
14:47
All right, let's see just pulled that crust away.
14:58
- [Theresa] Piece one is always
14:59
the piece that you give yourself?
15:01
- Yeah.
15:05
I guess that came out pretty good considering
15:14
the tip got left in there
15:15
You gotta make sure that you cut the pie all the way through
15:29
So y'all, pretty clean.
15:37
I'm passing out forks.
15:37
Why don't you come around here for Teresa?
15:40
- Look here,
15:41
look out, this is what Eddie's been waiting for.
15:44
He won't admit it, but he insisted.
15:47
- And this is that homemade pack growth, right?
15:49
- No this is - No, the [Indistinct]
15:57
- It's good.
16:00
And it's got just enough butterscotch with the chips in it.
16:06
We'll save Eddie some.
16:15
- It's fine, mighty fine.
16:18
Come on, Theresa.
16:20
- And we'll save Eddie some
16:23
- Eddie, does Eddie want some?
16:25
(laughs)
16:26
Okay, (mumbles)
16:31
eat the whole piece, right Eddie?
16:38
- [Eddie] I'm going to get mine later.
16:40
(laughing)
16:42
- Okay, you can have it back.
16:45
- [Theresa] Thank you.
16:46
- Love & Best Dishes y'all.
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