By Kevin Williams
This is a piece of butterscotch pie I picked up at an Amish restaurant (I'll tell you where next week:) and it really was good. The butterscotch was silky, smooth and "scotchy." I've had some pretty bland butterscotch over the years, but not this. Yum! And the whipped topping was creamy and not clingy, which I liked. The picture isn't the best, because the pie had been jostled about during the near 3-hour ride back home. But it tasted just fine! Just a near-perfect butterscotch pie. You can make your own and I have a great recipe below.
This post originally ran two years ago and here is the rest of it (I guess I was on a butterscotch kick back then!)
I've been on a butterscotch kick lately on this website, today is butterscotch pie. Doesn't this look delicious? The pie in this photo came from an Amish bakery in Indiana. Yum!! Here is a recipe for a butterscotch pie given to me by an Amish woman in Pennsylvania. Give it a try!
Butterscotch is a favorite in Amish homes because it's easy to make and the end result in a sweet treat. Homemade butterscotch is used to flavor pies and puddings. The secret to making your own butterscotch is to keep stirring so you don't burn it.
Homemade butterscotch is more popular in some Amish areas than others. For instance, among the Amish of Lancaster County, homemade butterscotch pie is a relative rarity. But visit Amish kitchens in Indiana and Ohio and it is quite commonly served. Enjoy!
- 1 pre-baked 9-inch pie shell
- 2 eggs
- 1-½ cups brown sugar
- ⅓ cup all-purpose flour
- 1 1 /2 cups water
- 2 cups milk
- ½ teaspoon salt
- ¼ cup butter
- 1 tablespoon vanilla extract
- Whipped cream topping
- Set out pie shell. In a large, heavy saucepan, combine ¾ cup of the brown sugar and water.
- Bring to a boil over medium heat, and continue cooking for about 3-½ minutes or until mixture is thick and bubbly.
- Set aside.
- In a large mixing bowl, beat the eggs until frothy.
- Add the flour and blend until smooth.
- Add the remaining ¾ cup brown sugar and blend.
- Slowly add the scalded milk, stirring constantly.
- Over low heat, reheat the sugar-water mixture until liquefied again.
- Pour the milk-egg mixture into it, stirring with a rubber spatula all the time.
- Cook over medium-low heat until mixture bubbles up and is very thick, 3 to 5 minutes.
- Add salt, butter and vanilla extract.
- Let cool for 15 minutes, then pour into baked shell.
- Chill in your cellar or if you have a refrigerator until set. Frost the pie with the whipped cream topping.