I picked up this piece of butterscotch beauty at one of the recent Amish auctions I attended. YUM. This was a great piece of butterscotch pie with a creamy, scotchy filling topped by a just slightly browned meringue. Not sure the photo does it justice.
So far the best butterscotch pie I've tasted that emanates from the Amish tradition is from Yoder's in Sarasota, Florida. Really, you can't go wrong with any of their pies!:)
I've posted butterscotch pie recipes on this site before, but not this one, this came to me from an Amish woman in Tennessee. The interesting twist to this recipe is the addition of a hint of molasses, and those are the words she used.
She then has in parentheses, (maybe two teaspoons), so I think that would be a fascinating recipe to try. Sorghum molasses is a staple of Tennessee Amish life. I would think that hint of molasses would definitely darken the pie and even thicken the filling.
- Amish Butterscotch Pie
- ¼ c. butter
- 2 tbsp. water
- 1 c. brown sugar
- ¼ c. corn starch
- 2 cups milk
- pinch salt
- 3 large egg yolks (reserve egg whites for meringue)
- ½ tsp. vanilla
- 2 teaspoons sorghum molasses
- pre-baked pie shell
- 3 egg whites
- ½ tsp. vanilla
- ¼ tsp. cream of tartar
- 6 tbsp. sugar
- Preheat oven to 350º.
- Beat egg yolks with two tablespoons sugar. Add one fourth cup milk, corn starch, salt and molasses.
- Whisk together.
- In a sauce pan, cook water and sugar till sugar is melted.
- Bring to a boil and boil for 2 minutes.
- Add 1¾ c. milk.
- Bring to a boil.
- Add egg mixture to sauce pan and cook on low/medium heat till thickened.
- Stirring constantly.
- Add butter, vanilla and and stir another minute.
- Pour into your pre-baked pie shell.
- Meringue instructions:
- With a mixer, beat egg whites, vanilla and cream of tartar till soft peaks form.
- Gradually add sugar, beating till stiff and glossy peaks form, and sugar is all dissolved. Spread meringue over slightly warm filling, sealing to edge of crust.
- Bake at 350º for 12-15 minutes or till meringue is golden. Cool
Leave a Reply