Best 2 Mum Mums Butterscotch Pie Recipes

Indulge in the delectable symphony of flavors that is Mum's Butterscotch Pie, a cherished family recipe passed down through generations. This classic dessert combines a velvety butterscotch filling enveloped in a flaky, golden crust, creating an irresistible treat that will tantalize your taste buds.

The filling, crafted with a harmonious blend of brown sugar, butter, vanilla, and eggs, delivers a luscious, creamy texture that melts in your mouth. The hint of salt enhances the sweetness, creating a delightful balance that keeps you coming back for more.

Nestled within the buttery crust, the butterscotch filling takes center stage, its rich amber hue promising a decadent experience. The flaky layers of the crust provide a perfect contrast to the smooth filling, adding a delightful crunch with every bite.

But the culinary journey doesn't end there. This article unveils a treasure trove of variations on the classic Mum's Butterscotch Pie, each with its own unique twist. From the irresistible allure of Chocolate Butterscotch Pie, where the bittersweet notes of chocolate intertwine with the butterscotch's sweetness, to the tangy delight of Lemon Butterscotch Pie, where a burst of citrus brightens the flavor profile, there's a recipe here to suit every palate.

For those who prefer a gluten-free option, the Gluten-Free Butterscotch Pie offers a delectable alternative without compromising on taste. And for those with a hankering for a no-bake treat, the No-Bake Butterscotch Pie provides a quick and easy solution that delivers the same irresistible flavors.

So, embark on this culinary adventure and discover the magic of Mum's Butterscotch Pie in all its forms. Let your senses be captivated by the symphony of flavors as you savor each bite of this timeless dessert.

Here are our top 2 tried and tested recipes!

BUTTERSCOTCH PIE

Butterscotch Pie image

Provided by Trisha Yearwood

Categories dessert

Time 35m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 cup packed light brown sugar
4 tablespoons heavy cream
3 tablespoons unsalted butter
2 cups milk
3 tablespoons cornstarch
3 large eggs, separated
1/2 teaspoon vanilla extract
Pinch of salt
1/4 cup granulated sugar
One 9-inch pie crust, homemade or purchased, prebaked as directed

Steps:

Preheat the oven to 350 degrees F.
In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.

BUTTERSCOTCH PIE

Butterscotch Pie image

When I was young, my mother owned a restaurant and this was one of the delicious pies that we served.

Provided by Karen Taylor @AvonGranny

Categories Pies

Number Of Ingredients 13

Ingredients

1 - baked pie shell
1 cup(s) brown sugar, firmly packed
3 tablespoon(s) corn starch
2 tablespoon(s) all-purpose flour
1/4 teaspoon(s) salt
3 - egg yolks, reserve whites
3 cup(s) milk
1/2 stick(s) butter or margarine
1 teaspoon(s) vanilla extract
MERINGUE
3 - egg whites
1 tablespoon(s) water
3 tablespoon(s) sugar

Steps:

Mix brown sugar, corn starch, flour, and salt; add one cup milk and blend together. Add remaining milk and cook over low heat until it starts to thicken.
Remove from heat and add a small amount to beaten egg yolks. Add yolk mixture to pudding and return to heat. Cook until thick.
Add butter and vanilla. Let cool for 10 minutes.
Pour into baked crust and cover with meringue.
Beat room temperature egg whites and water until foamy. Add sugar and beat until stiff.
Spread meringue over pie. Bake at 350 degrees for 5 minutes or until golden brown. Cool. Refrigerate.

Tips:

Be sure to use cold butter when making the crust. This will help keep it flaky.
If you don't have a food processor, you can use two knives to cut the butter into the flour.
Don't overwork the dough. Once it comes together, stop kneading it.
Chill the dough for at least 30 minutes before rolling it out. This will make it easier to work with.
If the dough is too sticky, add a little more flour. If it's too dry, add a little water.
When rolling out the dough, be sure to turn it over frequently to prevent it from sticking to the counter.
Trim the edges of the dough so that they are even.
Don't pre-bake the pie crust. This will make it soggy.
Pour the butterscotch filling into the pie crust and bake for 15-20 minutes.
Let the pie cool completely before serving.

Conclusion:

Mum-Mum's Butterscotch Pie is the dessert of memories. It is a simple pie to make, but the result is spectacular. The combination of sweet and salty crust with the smooth, rich butterscotch filling is irresistible. This pie is sure to be a hit at any gathering.