A family favorite! I make this butterscotch pie recipe every Christmas for my family. I make it when making coconut macaroons because I have leftover egg yolk. Two tips on how to make it smooth: 1) consistent stirring and 2) slowly blend in egg yolks or they will cook.
- Mix first three ingredients (brown sugar, corn starch, and salt) in saucepan
- Stir in milk and water
- Mix well
- Add butter
- Cook on medium heat
- Stir constantly until thick and bubbly (about 10 minutes by hand)
- Boil one minute
- Remove from heat
- Gradually add egg yolks *slowly pour and quickly blend the egg yolks into the pudding or they could boil and cook*
- Blend and boil for one minute, pudding will thicken quickly
- Remove from heat
- Blend in vanilla
- Pour into pie shell (preferably graham cracker pie crust)
- Refrigerate until solid
- Serve chilled
The egg yolk blending it the most difficult part. Stir constantly until blended.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 474 | ||
Calories from Fat: 159 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 24 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 103mg | 32 % | |
Sodium 2497.9mg | 86 % | |
Potassium 264.9mg | 7 % | |
Total Carbohydrate 75.2g | 22 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 74.6g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 474
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