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Rich Butterscotch Pie Recipe | Old Fashioned Pie Recipes - Paula is making her homemade butterscotch pie from scratch, out of her new book, Love & Best Dishes!
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Rich Butterscotch Pie Recipe: https://www.pauladeen.com/recipe/rich-butterscotch-pie/
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0:00
- Theresa, Theresa, ask me how excited I am.
0:04
- [Theresa] How excited are you, Paula?
0:05
- I am so excited beyond words, y'all.
0:09
- [Theresa] What are you excited about?
0:11
- I'm excited about this.
0:15
It's finally out
0:17
and my Aunt Peggy called me while I was sitting
0:20
at my makeup doing my hair and my makeup,
0:23
my Aunt Peggy called.
0:24
And when she calls, I answer
0:26
because I never know what she's got to say, you know,
0:29
if she needs something or has something for me.
0:32
So I said, "I'm fixing my face.
0:34
I'm fixing to start filming."
0:36
And she said, "Well, I won't keep you," but she said,
0:38
"I just wanted to let you know
0:40
that this is the best cookbook
0:43
that I've seen you produce, Paula Ann."
0:47
And I said, "Aunt Peggy,
0:49
I can't tell you how happy that makes me,"
0:52
because when I get my Aunt Peggy's thumbs up
0:55
I know I can put it in the bank
0:57
that she would never ever lie to me
1:00
or mislead me in any way.
1:02
So today we're gonna prepare our first recipe
1:07
out of the new cookbook.
1:09
And you know that you can still get this cookbook
1:12
because we actually ordered more
1:17
than was just ordered by y'all.
1:20
But you can get it from Hoffman Media
1:24
or you can get it in our Paul Deen stores.
1:28
And I think that's about the only place you can get it.
1:30
Is that right, Theresa?
1:31
- [Theresa] Yes, that's correct.
1:33
- So I will be doing book signings fairly soon
1:38
on this new book.
1:41
And those of you that pre-ordered,
1:46
you don't have to send me your book to get it signed
1:50
but you just let me know and I'll send you a book plate
1:53
with my signature on it to put in your book.
1:56
So those are really, really good.
2:01
Book plates work out well.
2:03
All right, so we're gonna make the Rich Butterscotch Pie
2:07
from my book and I'll show you what it looks like.
2:10
And there's a picture of my mama
2:12
and my precious baby brother
2:14
that was almost more like my baby than Mama's.
2:21
(dog barking) He and I-
2:22
What, Lou?
2:23
He and I had each other a lot longer
2:26
than, he didn't have his mama but 16 years.
2:30
And so, like I said, he was like my baby
2:34
and I miss him so, so, so bad.
2:38
But I'm saying he's with our Heavenly Father
2:43
and he's better off where he is.
2:48
Okay.
2:49
So this recipe calls for a refrigerated pie dough.
2:58
And I just really like these because you can put 'em
3:02
in your own pans, and you know,
3:05
it just looks really, really, really homemade
3:09
and it's a delicious, delicious piece of pastry.
3:15
Now I'm rolling it out just a little bit
3:17
'cause I wanna have some excess
3:21
so I can kind of flute the edges.
3:24
So like I said, you can put this in any kind
3:32
of dish that you think is appropriate.
3:35
So see how that comes over some.
3:39
That's what I wanted.
3:43
And I wanna make sure that it goes over
3:49
the same amount all over.
3:53
So it may take me just a minute to adjust this
3:57
just the way I want it.
3:59
Okay, y'all.
4:06
I got my crust in there and I'm doing it the easy way.
4:11
I'm doing it like the pinch way, like this,
4:17
just crimping that.
4:20
And that's the easy way.
4:21
And I'm gonna just prick it
4:26
because we don't want this to puff up.
4:32
We want it to stay.
4:35
That one's not so pretty.
4:36
Now it looks a little better.
4:38
So I crimp, I poke the sides also.
4:44
These are so handy.
4:45
They fit a cookie tray
4:49
and I always use these when I'm baking my cookies.
4:52
And I'm also gonna use it
4:58
for my pie crust.
5:01
So I'm gonna lay this parchment paper down there.
5:07
Now I'm just gonna put these pie stones all around,
5:13
making sure they're in the edges real good.
5:17
So this is going in the oven, a regular oven,
5:20
you'd put it at like 425, but not with my commercial oven.
5:25
I'm afraid it would burn up.
5:26
So we're gonna do it a little lower than that.
5:30
And I think it says about 10 minutes.
5:34
Okey-doke, we got the pie crust in the oven and now
5:36
I'm fixing to do the filling for our butterscotch pie.
5:40
And so I'm gonna heat this milk.
5:44
It's two cups and I don't want it to boil.
5:47
I just want it like when it kind of starts to bubble
5:50
around the edges.
5:52
It doesn't need to boil.
5:54
All right, so I'm going to melt my butter,
6:03
make that melt real good.
6:07
So we got in the smaller pan we've got our milk,
6:11
and in this one we've got our butter.
6:13
And then we're gonna stir in our flour
6:15
and we're gonna stir that in until it makes a nice paste.
6:20
So this has been in the oven probably five or six minutes.
6:25
So now I'm just gonna lift out our beads.
6:29
And don't forget, those are hot.
6:32
Those are hot.
6:34
But you can see how these have gotten cooked around there,
6:38
but it's still raw in the center.
6:39
So that's why we're taking out our beads.
6:42
But it's baking beautifully, y'all.
6:46
All right, our crust looks so good, y'all.
6:49
And I put the timer on for about five more minutes.
6:52
So I'm gonna quickly put our filling together.
6:55
You know, I was telling Theresa, she said,
6:57
"I don't think I've ever made a pie, Paula."
7:00
And I said, "Well, pies are a dying art."
7:03
They really are.
7:05
Now I'm gonna add our flour to our butter
7:09
and we're just gonna mix that up real good
7:11
and make a smooth paste.
7:12
We wanna get all the little lumps and bumps out of it.
7:17
Now this is where the butterscotch is gonna come in
7:20
with our brown sugar
7:25
and our white sugar.
7:27
And you know, if you wanted it really butterscotchy
7:31
you could always get some of the butterscotch chips,
7:34
you know, in the baking section at your grocery store.
7:37
And maybe just decorate the top, you know,
7:41
sprinkle the butterscotch chips.
7:44
All right, we're gonna move our milk over here now,
7:48
and we're gonna slowly add this
7:55
to our sugars.
7:59
So we'll just get that started.
8:05
And let's see, I had it on real low,
8:07
so I'm gonna bring that heat back up
8:13
because I want those sugars to melt.
8:15
Oops.
8:19
All right, so I'm gonna add all of our milk.
8:25
I made a little mess right there, but that's all right.
8:27
Now we wanna stir this constantly until it's nice and thick.
8:35
And then I'm gonna temper our egg yolks with some
8:40
of the hot mixture.
8:42
This is starting to boil, y'all.
8:46
So I'm gonna slowly temper our egg yolks.
8:55
To temper means to bring those egg yolks
9:00
up to a warm degree slowly
9:06
so they won't turn into scrambled eggs in our dish.
9:10
That's important.
9:11
We don't wanna put that in there and look down
9:14
and it be a bunch of scrambled eggs.
9:17
I don't wanna, I don't want...
9:19
Oh, I keep forgetting that eye's going.
9:23
All right, so now I'm going to add our egg mixture back
9:30
into our hot boiling custard.
9:34
And we're gonna cook this for about three minutes.
9:38
We wanna make sure that our eggs are done
9:47
and it's gonna continue to thicken
9:49
because those yolks make for a very rich custard
9:55
and they also act as a thickening agent.
9:58
Okie-doke.
9:59
So we added another tablespoon of butter
10:02
and now I'm gonna add our vanilla flavoring.
10:05
Oh, I'm not gonna measure.
10:07
I'll just do it like this.
10:11
I like that. (laughs)
10:14
Now you wanna make sure
10:15
that you don't add your vanilla while it's still boiling
10:21
because it will take out the flavor.
10:28
You don't want your vanilla to cook.
10:32
Okay.
10:34
This is cooled down a good bit
10:35
so I'm gonna go ahead and pour our custard,
10:41
and you can see how hot our custard is.
10:48
You know, one of the things that I'm not crazy about pies
10:53
is because I want every piece to be so pretty
10:57
and that first piece is not gonna be pretty.
11:02
This thing's about empty and
11:12
I need to replace it.
11:17
Okay, so you wanna make sure all that custard is covered.
11:30
It's got kind of warm, so you wanna make sure
11:35
that you press that down
11:41
so you won't get that film.
11:43
Okay, in the refrigerator it goes.
11:47
And we hope that I cooked it long enough
11:49
that it's thick enough for it to slice
11:53
and not go all over the plate.
11:56
I'll still eat it though.
11:58
Okay, y'all.
12:00
Now this just has a very simple topping
12:04
of heavy whipping cream whipped, sweetened.
12:09
I use like 1/4 of a cup
12:11
of sugar to one cup of heavy cream.
12:16
And I'm beating up about 1 1/2 cups of heavy cream
12:22
and I just added a little vanilla
12:24
to it to just give it a extra little kick.
12:28
Oh, I think I'm gonna have some extra heavy cream left.
12:35
It didn't show this in our recipe,
12:37
but I'm just gonna put a few butterscotch chips
12:42
on it just to let people know exactly what kind
12:47
of pie they're fixing to eat.
12:50
Okay, so here it goes.
12:51
I'll be obliged to eat the first piece
12:53
since it's gonna be ugly.
12:56
How does that look, Eddie?
12:57
- [Eddie] Looks pretty clean.
12:58
- And it came out perfectly.
13:06
Oh my goodness.
13:11
Maybe I'll add a little extra dollop. (laughs)
13:17
And I've got two hungry men sitting outside
13:21
that I'll take them a piece of pie,
13:23
but not before I taste it.
13:28
That's legal when you're the cook, right? (laughs)
13:34
Mm.
13:39
Oh my gosh, it's so good.
13:45
Mm mm mm.
13:50
And that refrigerated pie crust is just delicious.
13:57
So there we go.
13:59
I got a little whipping cream.
14:03
But how good does that look?
14:06
Really, really good. (laughs)
14:10
So I hope y'all enjoy.
14:12
I hope you love the new book.
14:17
And you can find it through Hoffman Media,
14:20
the publishers of my magazine,
14:23
Cooking with Paula Deen Magazine,
14:25
or at pauladeen.com, right, Eddie?
14:30
It'll be in our stores and Hoffman,
14:33
and that'll be the only place that you will find it.
14:39
So I look forward to y'all taking a peek at it.
14:43
It was Aunt Peggy approved. (laughs)
14:47
Love and sweet best dishes. Mm.
14:52
Hey, y'all, it's Paula Deen.
14:54
Now, if you enjoyed this video, be sure to like it
14:58
and click the subscribe button as well as the notification
15:02
and bail to be alerted when I post a video.
15:05
Love and Best Dishes Y'all.
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