I'm in love with my old fashioned butterscotch pie recipe.
Why? It produces a delightful and sinful-tasting masterpiece and is easy to make from scratch. Creamy and buttery; a delight on a fork.
Homemade Butterscotch Pie from Scratch
The pie crust recipe is for 4 or 5 portions (pie crusts). Unused portions can be frozen for later use - up to six months. You will be making this pie more than you think...
2 cups cold flour
1 cup cold lard
1/4 tsp salt
1/2 tsp baking powder
1/4 cup ice cold water
1 TBS vinegar
1 beaten egg
PREHEAT oven to 375 degrees.
In a large bowl, mix the flour, lard, salt and baking powder with a fork. Form a well in the middle of the mixture.
In a small bowl, mix the water, vinegar and egg. Pour this mixture into the well. Stir together until mixed thoroughly. Divide into 4 or 5 portions. Roll out one of the portions, and wrap/freeze the other. Poke holes throughout the pie crust and bake until golden brown; approximately 10 minutes.
Place a mixing bowl and beaters into the freezer to chill. Wrap and freeze the other portions.
Old Fashioned Butterscotch Filling
3 eggs, beaten
1 stick (1/2 cup) homemade unsalted butter
1-1/3 cups homemade brown sugar, packed
1 tsp homemade pure vanilla extract
1-1/2 cups boiling water
4 TBS cornstarch
1/2 tsp salt
2 cups milk
Beat the eggs and vanilla together; set aside. Put butter and brown sugar in a large skillet, melt and caramelize (bring to a boil and brown - do not burn this mixture).
Carefully add water to sugar mixture and bring to a boil; cooking for 1 minute. Mix milk, salt and cornstarch together in a bowl and add this to the brown sugar mixture. Stir constantly to keep mixture from getting lumpy. When this gets thick and bubbly, cook for one more minute.
Slowly add 1/2 cup of the hot mixture to the eggs and mix well to temper the eggs. Then add the remaining mixture to the rest of the sugar mixture and continue to stir to keep it creamy. You don't want lumps. Cook for another minute. Pour into baked pie shell. This is also a wonderful recipe for pudding.
3 egg whites
1/2 tsp cream of tartar
1/2 cup white sugar
Bring the chilled bowl and beaters out of the freezer and beat the 3 egg whites until stiff. Beat in cream of tarter and white sugar. Spread meringue over pie filling.
Bake until meringue peaks turn a golden brown.