AMISH BUTTERSCOTCH CREAM PIE
AMISH BUTTERSCOTCH CREAM PIE: I feel like I have become an unintentional Amish butterscotch pie connoisseur. I’ve tried Amish-made butterscotch pies in Florida, Tennessee, Virginia, Ohio, and, yesterday, Indiana. This is a slice of butterscotch pie from Gastof’s Amish Village and Buffet that I enjoyed yesterday (tough to do, but, hey, in the name of research…).
This one had a good thick later of butterscotch topped by a thinner layer of meringue. I actually like it this way. Too many meringue pies have a thick, thick layer of meringue with just a thin sliver of the favored flavor beneath. So kudos to Gastof’s for getting it right. I had eaten at Gastof’s before, it’s the first such restaurant one comes to when traveling east on US 50 in southern Indiana. But there is a “Stoll’s Amish Buffet” north of Loogootee, Indiana.
Has anyone tried that? I am going to be sure to put Stoll’s on my list for next time I am in the area! I do have a recipe for a Butterscotch Cream Pie from an Amish woman in Indiana that seems similar to this pie. If you are like me you’ll want to make the meringue layer thin or, if you are REALLY like me, just skip the meringue all together!
- 1½ cups packed brown sugar
- 4 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 2 cups milk
- 3 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 3 egg whites
- ½ teaspoon cream of tartar
- ½ cup white sugar
- 1 teaspoon vanilla extract
- In a double boiler, whisk together the brown sugar, flour, and cornstarch.
- Add just enough milk to make a paste.
- Mix in beaten egg yolks, and then add the remainder of the milk.
- Cook slowly, stirring constantly; when thick, remove from heat.
- Add butter or margarine and 1 teaspoon vanilla.
- Pour the filling into the baked pie shell.
- In medium mixing bowl, beat egg whites until stiff.
- Beat in cream of tarter, white sugar, and 1 teaspoon vanilla.
- Spread meringue over pie filling.
- Bake at 375 degree F (190 degrees C) until meringue peaks turn a golden brown.
11 Comments
Barbara Thomas
Kevin, this is a keeper. Made just a few minutes ago with dark brown sugar and almost tastes like caramel. Very smooth and creamy. Husband is in heave and I have duck taped the refrig door so he will stay out of it until it cools in the crust. Thanks so very much. Topdawg Barb
Carol Lukaszewicz
If not using meringue, is the pie then left to cool on its own or put in fridge? Thanks, Carol
Kevin
Hi, Carol – I just stick it in the fridge to cool!
Ellise
Everything else is already cooked. You only put in oven for the meringue. No baking needed if not using meringue.
Kevin
Thanks for that, Ellise!
J'Marinde
If we skip the merengue, how long do we bake the pie? Thanks!
Kevin
Good question…I’ve not tried it that way, here is a different butterscotch pie recipe that doesn’t have a meringue: http://www.amish365.com/homemade-butterscotch-pie/
kentuckylady717
I agree with you Kevin, just skip the meringue…..I do not like it…..I’d rather use whipped cream or even cool whip isn’t bad…..but I do love butterscotch pie…..
diane mauck
after visiting Amish country in Ohio I purchased the pie shell and container of butterscotch and whipped cream to put a pie together. brought them home made one but we had a hurricane in FLorida had not refrigeration so the ingredients went bad but is the shell ok to use? it’s been at least a month since purchased but in the refrigerator
Kevin
You know, it’s probably OK, but why risk? Unfortunately, my advice would be to toss it….wish you a speedy recovery from the hurricane!