Creamy Butterscotch Pie

How is everyone out there?

So sorry it has taken me a month to get back to my web page to post another recipe!

It has not been because I have not been cooking. I have about 10 new recipes to get together to post. Really good recipes too!!! You know, like the perfect Red Velvet Cake, Lemon Meringue Pie with a perfect Meringue that did not weep and last be not least, another soup recipe…haha…you know how I love soup and it is the perfect freezer left over I can take to eat for lunch at work. The soup I made was Tuscan Veggie Soup that had kale it in….yummmmy.

Anywho, I am sorry about not posting. I did think about you everyday and worry that you will forget about me!! ; ) Spring break got in the way, end of year activities at school, grand daughter activities and of course all this wedding planning for my Baby College Girl who is getting married in August.

Needless to say, I am back with my computer files full of yummy food pictures all for you. I even have some back yard chicken pictures and some random flower power pictures of flowers blooming in my yard. So, hang in there, I am never gone too long!!!

OK, lets get back to “The Best Butterscotch Pie.” This whole pie search started cause I made that fabulous Coconut Cream Pie a couple of months ago. WELLLLL Oldest Daughter does not like coconut and neither does Company….so I made a so-so butterscotch pie for them. It was good, but I was still not satisfied with it. Not because it did not get scarfed down in a couple of days, I just did not think the butterscotch flavor was as rich as I would have like it.

So….I did what crazy bakers do and found another recipe.

This is the ONE.

It has a rich butterscotch flavor, it cut like a dream and was not hard to make at long. It just took a little longer, but it was well worth it.

Oldest Daughter wants me to make another one.

After you make this recipe, you will want to make another.

This is what you will need:

For the filling you will need, butter, milk, sugar, brown sugar, eggs, vanilla (I used vanilla paste) salt, corn syrup, flour and corn starch. For the whipped topping you will need powdered sugar and whipping cream. (I think I forgot to put the brown sugar in the picture….my bad)

In a medium sauce pan put in the measured out the brown sugar and butter.

Add the water.

Add in the corn syrup.

Start cooking the syrup.

Cook the syrup until it reaches 245 to 250 on the candy thermometer or until it comes to a soft ball stage.

You will get this nice thick, caramel like syrup. Set the syrup aside to cool.

In a medium sauce pan, place the sugar, flour and the corn starch. Whisk together.

Add in the salt.

Add in the milk, and whisk together to remove all the lumps. Now, start cooking the custard until it bubbles and thickens.

In a bowl, place all the egg yolks and whisk until combines. Add a small amount of the hot custard to the eggs to temper them (bring up the temperature). When done add the eggs to the hot custard and whisking in as you pour the beaten eggs in and cook for two more minutes.

Add in the vanilla. (this in the one I made with clear vanilla, the second one I made I used vanilla paste)

Whisk the custard until bubbly, now pour in the cooled syrup you made earlier. Whisk all the syrup in until it is all combined.

Pour the pie filling into a pre-bake pie shell. This time I am using a graham cracker crust.

This recipe makes just enough filling for a small pre-made graham cracker crust. Place the pie in the refrigerator and chill for 4 hours.

For the topping, whip together the whipping cream and the powdered sugar. I used my little Wolf Gang Puck blender.

You can used a mixer too. This was just easier for me to make it in this.

Now, slice off a big piece of the pie! See, how nice it cuts into a slice?

Now, you can put a big dollop of whipped cream on top. If you like you can decorate the plate with a little powdered sugar.

Don’t forget your fork!!

Hope you give this recipe a try and let me know what you think!

Becky

Other Post you may enjoy reading:

                   

Smokehouse Baked Beans          Overnight Cinnamon Rolls             Turkey Tertazinni

 

Recipe adapted from The Iowa State Fair Cookbook

Butterscotch Cream Pie

Ingredients:

1 cup packed brown sugar

1/4 cup butter

1/4 cup water

1 tablespoon light corn syrup

1/2 cup sugar

3 tablespoons all purpose flour

3 tablespoons corn starch

3/4 teaspoon salt

1 3/4 cup milk

3 egg yolks, beaten

1 teaspoon vanilla

9 inch pre-baked pie crust

1 cup heavy cream

2 tablespoons powdered sugar

Directions:

For the filling:

In a heavy saucepan, combine brown sugar, butter, water and corn syrup. Bring to boil. Reduce heat. Cook to firm hard ball stage or around 245 to 250 degrees on the candy thermometer. Cool.

In another sauce pan, combine sugar, flour, cornstarch and slat. Stir in milk until blended. Cook over medium hear until thickened and bubbly. Stir a small amount of the hot mixture into the eggs yolks then add them to the hot custard. Cook and stir for 2 minutes more. Stir in the vanilla. Stir in the cooled syrup into the custard. Blend well. Pour into a pre-baked pie crust. Chill for approximately 4 hours.

For topping:

Whip the whipping cream and powdered sugar to soft peaks. Spread on top of pie or dollop some on each piece of pie.

Enjoy!

Becky

 

Coconut Cream Pie

What is your favorite pie?

Pumpkin, Pecan, Apple, Peach……..?

If you asked me that question I think it would have to be Coconut Cream Pie.

I am just NUTS over CocoNUT Cream Pie.

While I was attending college, there was this truck stop down by the interstate that made the most fabulous pies. My college friends and I would get a car load of girls together and drive, whose ever car had gas in it, to the truck stop just to get a slice of pie. Their pies were homemade by some pie angel in the kitchen who knew just how to make a meringue stand up, sweet and perfect on top of all those glorious pies. The selection of pies would tempt you to try every one. I think during the four years I was at college I finally managed to try each one, at least once, or twice…or three or more times. : )

Over the years, I have made several different recipes of a Coconut Cream Pie. I am always looking for “THE ONE” recipe that taste like the pies me and my college friends, sampled, drooled and laughed over. I am not sure how we ate that much pie and still fit in our jeans. But, we did! Those were good times!

In a cookbook, I just happen to buy at a flea market, (one of my favorite places to buy cookbooks) I found a recipe for Coconut Cream Pie. It was pretty basic, had all the ingredients that you would have in your kitchen and the recipe was mentioned as being delicious in the forward of the cookbook. The cookbook was a fundraiser that moms at a church submitted as their favorite recipe. Who can pass up a recipe that said it was a delicious pie….and a coconut one at that.

NOT ME!

So………….I have made it 4 or 5 times now in the last couple of weeks.

Don’t fall in a faint….I did not eat that many pies. I made them for my family, friends and for super bowl.

My dad, who knows his pie, (he should as he is 96 and has eaten millions of pies, well close to a million hehe) said it was the best Coconut Cream Pie he has eaten.

Well, let’s just say , I am no longer looking for a Coconut Cream Pie recipe.

I have found “THE ONE” that taste like  the pies that I remember eating and loving so much!

I hope you love it as much!

Here is what you need.

You will need half and half or whole milk, corn starch, flour, sugar, salt, vanilla, (I used real vanilla paste) eggs, graham cracker crust or a regular pie crust pre-baked and of course coconut.

In a medium sauce pan add in the sugar.

Now, add in the flour.

Next the corn starch.

Now, the salt.

Whisk the dry ingredients together.

Now pour in the half and half.

Whisk until smooth. Now turn on the heat to medium and continue stirring until the filling gets thick.

Separate your eggs. Save  your egg whites for your meringue.

In a bowl put the egg yolks. Mix with a smooth to make smooth.

When the custard gets thick, add a couple of tablespoons of the custard to the eggs yolks and mix in. This is tempering the eggs which brings the temperature up so when you add the eggs they do not cook immediately into scrambled eggs in your custard.

After tempering your egg yolks, add them to the custard. Whisk the egg yolks in as you add them.

Continue cooking for 4 to 5 minutes or until the custard becomes very thick and bubbles. Be sure and still the whole time.

Take the custard off the heat and add in the coconut.

Now add in the vanilla. I used real vanilla paste, because I love the flavor and the specks of vanilla bean in the custard.

Pour the filling into a 9 inch graham cracker crust or a pre-baked regular crust.

Using the left over egg whites, make a meringue. I will post the one I made that did not weep later this week.

Bake the pie in a 325 degree oven for 15 to 20 minutes or until the meringue gets all toasty and pretty.

Now, all you have to do is wait for the pie to cool before you can cut you a big slice.

If you like pie, as much as I do, I hope  you give this pie a try!

Becky

Coconut Cream Pie

Adapted from Old Church Cookbook

Ingredients:

1 cup sugar

3 tablespoons flour

1/4 teaspoon salt

3 tablespoons cornstarch

2 cups half and half or whole milk

2 egg yolks

1 teaspoon vanilla

1 1/3 cup shredded coconut

Graham Cracker Crust or a Baked Pie Crust

Meringue or Cool Whip for the top of the pie.

Directions:

In a medium sauce pan, whisk together the sugar, flour, salt and cornstarch. Add in the half and half and whisk until smooth. Cook over medium heat, stirring continuously until the custard is very thick. In a separate bowl beat the egg yolks. Add a  couple of tablespoons of the cook custard to the egg yolk  and stir. This will temper the egg yolks and bring the temperature up before you add the yolks to the hot custard. Quickly add the tempered yolks to the custard and whisk in. Continue to cook the custard until bubbles and the custard is very thick. Remove from heat and add in the vanilla and coconut. Stir in. Pour the custard into a graham cracker crust or a cooled pie crust and top with a meringue or cool whip.

Does this make you want a piece? It makes me want to go back into the kitchen and make some now.

Yes,  I am a little NUTS over CocoNUT Cream Pie!

Here are some other recipes you might like:

                   

White Chicken Chili               Farmers Favorite Oatmeal Cake         Garlic Cheddar Biscuits

 

Chocolate Pie

I love chocolate pie!

Every year around Easter, my whole family heads out, and we all meet at a church in a neighboring town and go to their annual fish fry. Besides having the best fried fish (and it is all you can eat) the little ladies of the church make all kinds of pies, (my favorite part…besides the fish).

Usually, we get about 8 different slices of various pies and pass them around and we all take a little bite. This way we get to try all the pies  and then decide which pie we want to eat a whole slice of. We are so bad!  Our strategy has worked well for a number of years until last year.  Last year we were all running late and by the time we got there, all the delicious cream pies where gobbled up already.

WHAT?

I even asked the servers if they were hiding some pies in kitchen. Nope, all they had left was what was out already.

We had to make do with a piece of cake….boo! There was not even a small scrap of  cobbler.

Anywho, I have been craving a nice creamy homemade piece of chocolate cream pie, for almost 6 months. So, this past Thanksgiving, Baby College Girl helped me make 3 chocolate pies. One for me, Two for me, Three for me….. Ok. Ok, I did share, but we make enough pies that there was one pie left that Company and I was able to eat a piece (or two) after Thanksgiving.

This pie is so easy to make and taste so delicious, it is so dangerous, that you will be tempted to make it all the time!

Here is what you will need to make it.

Bittersweet chocolate, butter, 4 eggs (I used my back yard chicken eggs whoohoo) vanilla, sugar, cornstarch, salt and half and half. (or you can use whole milk)

First thing that College Girl did was chop up the chocolate.

I got out a sauce pan and measured in the sugar.

Then I added the corn starch and salt.

I whisked the dry ingredients together.

College girl measured the milk and poured it in cause she told me I was not measuring correctly…ha!

Add in the egg yolks. I suggest you take a fork and beat the egg yolks up first before adding them in to make it easier to combine completely.

Cook the filling over medium heat, stirring constantly until the filling started to boil. When it starts to boil and thicken up take it off the heat.

Add in the chopped chocolate into the hot the filling.

Add in the butter.

Pour in the vanilla.

Whisk the filling until the chocolate melts completely and turns a rich chocolate color.

Perfect!

Pour the pudding into whatever crust you like. I used a graham cracker crust. I made two batches of filling and it made enough for 3 pies.

Chill at least 4 hours or overnight. I am amazed at how great this pie slices up.

Chocolate Pie

Adapted from Pioneer Woman

Ingredients for the filling:

1 1/2 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

3 cups half and half or whole milk (all I had was skim or half and half so I went with the half and half)

4 egg yolks

6 1/2 ounces bittersweet chocolate, chopped. I used part Gharardelle and Bakers Secret and it worked out fine.

2 teaspoons vanilla extract

2 tablespoons butter

Additional:

Some kind of pie crust for a 9 inch pie.  I used a graham cracker crust, but homemade crust or a oreo crust would work great.

Whipped Cream. I like plain ole Cool Whip…not that I don’t like real whipped cream. ; )

Directions:

Chop up the chocolate into small slivers. This makes the chocolate melt easier and faster.

In a sauce pan, combiner the sugar, cornstarch and the salt. Whisk together.

Whisk in the half and half (or milk if you are using whole milk) and egg yolks. Make sure that you whisk the yolks into the mixture completely. You do not want to see little pieces of yolk. HINT: you can use a blender and blend the milk and the yolks together first, then add.

Over medium heat, continue stirring until the mixture comes to a boil. Once it started boiling the mixture will thicken up. You want it to thicken until it looks like pudding. Take the filling off of the heat and add in the chopped chocolate, vanilla and butter. Stir everything together until the chocolate melts and fully combined.

Pour putting into a pie crust. (I used a graham cracker crust). Smooth the top. You might have extra…I sure did. Just put the extra into little cups to share….or to hid in the fridge till later : ).

Chill the pie for at least 4 hours, or overnight. Serve plain or with a big dollop of whipped topping.

Enjoy!

Becky

Additional Post  you may enjoy:

                   

Sugared Pecans                  Cinnamon French Toast Bake          Creamy Cherry Salad

 

Fresh Strawberry Pie

Whew, I am so sorry it has taken me a couple of weeks to finally post a new recipe!

These last two weeks have been packed with all kinds of teaching summer school fun, that finally, just ended last week.

So, now I can officially say that I am on summer school break.

I can finally sing the song, “Schools Out for Summer!”

I am SO behind in posting so many amazing recipes that I have made over the last couple of months, that it will take me several days to get them posted.

Anywho, I wanted to start off with this super easy Fresh Strawberry Pie.

At the end of the regular school year, I wanted to make treats for all the secretaries, guidance department, media center, custodians and the principals. This school year has been great, but a bit of a challenge opening up a brand new school. The end of the  school year was a great time to send treats and to celebrate that we survived ; ). There were just too many staff that I wanted to make treats for individually, that I just did not have enough time in the day to make it happen. So, I decided to make a pie or two for each department.

Am I a genius or what?

Even though Company and I did not have any strawberries to speak of this year because of the un-cooperating weather, a local store had strawberries on sale at a great price. I found a simple but delicious fresh strawberry pie recipe out of a old cookbook that I bought at a flea market and I went to work (at school) making strawberry pies.

Seven pies altogether.

I know it is a tad past strawberry seasons, but I still see great prices at the stores on strawberries. If you are looking for a easy, fresh, delicious summer pie, try a go at this recipe.

Here is the step by step directions with photos:

You will just need a few ingredients to make this simple but scrumptious pie.

         

In a sauce pan measure in the water and the corn starch.

           

Add the sugar and stir. Cook over medium, stirring to prevent lumps.

         

Bring the sugar and cornstarch mixture to a boil. Turn off the heat and the add the jello.

         

Add the lemon juice. Stir the jello and lemon juice in.

         

To speed up cooling the jello filling, I poured it into a bowl to cool. Find a volunteer to slice the strawberries. (this was Company’s job haha)

           

Stir the jello mixture (just in case a film formed on top while cooling). Fill the pie plates with strawberries. (I have also used a BIG bowl and mixed the filling and strawberries together first and then put in the crust. Either way works.)

         

Pour equal amounts of the filling over the strawberries. Place the pies in the fridge for a least 4 hours to set up.

When it sets up, it slices up beautifully. Garnish with cool whip and sliced strawberries.

Before I give you the recipe, I just want to tell you a couple of details about the recipe changes I made to suit me. I used store bought graham cracker crust. The recipe will make enough filling for two small pies. I will be giving you the original recipe that will make one large 9 inch pie using a store bought pie crust. There you go! You can decide which size better fits your needs : ) or pie cravings.

Here is the recipe:

Fresh Strawberry Pie

Adapted from Old Cookbook

Ingredients:

1 quart (4 cups) washed, stemmed and sliced strawberries

1 and 1/2 cup sugar

1 (3 ounce) pkg. strawberry gelatin

1 and 1/2 cup water

1 tablespoon lemon juice

1/4 cup cornstarch

1 baked 9 in pie shell (or 2 small store bought graham cracker crust)

Cool Whip for topping

Directions:

In a medium sauce pan, combine the water, sugar and cornstarch. Heat and stir until thick and clear. Remove from the heat and stir in the gelatin and the lemon juice. Let the gelatin cool.

In a large bowl, place the sliced strawberries. When the gelatin cools, pour the gelatin over the strawberries and combine. Make sure the gelatin is evenly combined with the strawberries.

Pour the strawberry filling into the prebaked pie shell, or into the graham cracker crust.

Put the pie/pies into the refrigerator to firm. This will take about 4 hours.

Decorate the top of the pie with cool whip and sliced strawberries if you want.

Enjoy the flavors of summer!

Becky

Other post you may enjoy reading:

                   

Blackberry Cobbler                       Strawberry Rhubarb Crisp           Broccoli Rice Casserole

 

 

 

Apple Sour Cream Crumb Pie–Take Two

 

Have you ever heard of the saying, “Second times a charm?”

Well, with this pie, there almost wasn’t a second time.

About a month ago my baby college girl, was home for the weekend. As parents of college students already know, when college students are home they want to eat all their favorite home cooked foods.

This meant I had to make an apple pie.

A friend of mine at work gave me the November 2012  issue of Martha Steward “Living,” magazine. It has some pretty amazing looking pies with the recipes in the issue. I found one pie that intrigued me, it was Apple Sour Cream Pie. I thought this pie would, fill the bill, for helping baby college girl get over her apple pie craving. We went to the store and bought 6 golden delicious apples (yes, golden ones not those old Granny ones) and some sour cream. Luckily I had every thing else at home.

I really thought I read the recipe correctly .

But when I took it out of the oven 45 minutes later, it came out all soupy looking. I ended up having to bake it longer.

The pie all had part of the butter from the crumb topping spill over and burn in the emergency catch pan underneath the pie.

The crumb topping was so baked on, I  even had to soak my brand new pie plate to get it clean….that was the last straw. I need Martha’s Stewarts number. Something was wrong with this recipe!

Don’t worry, I did not call Martha Stewart. I could not fit her into my schedule : )

I did look carefully over the recipe again, the picture in the magazine looked so divine, and even though it was a soupy looking pie, it still tasted great.  What could have possible gone wrong?…..mmmm….. I read the recipe a second time……it said to do this, bake the apple filling first for 45 minutes (really) and then it said to do that, after you bake the apple filling add the crumb topping on top of the apples and bake for another 35 to 40 minutes, (no way)….how did I overlook these two important things….

OOPS!

It pays to read the whole recipe even when it goes on over to the next column. Sorry Martha!

So, to redeem myself and this apple pie recipe, I decided it was time to make Apple Sour Cream Crumb Pie again and serve it on Turkey Day.

I re-bought the apples, I was glad they were still on sale for .99 cents a pound.

Peel, quater and slice 6 medium size golden delicious apples.

         

In a medium size mixing bowl combline, sugar, flour and cinnamon.

         

Add the vanilla, beaten eggs, and lastly the sour cream.

         

Mix all the filling ingredients together, pour over the apples and mix until all the apples are coated.

         

In a pie plate, place pie dough in it for a bottom crust. Add the sour cream apple filling and pop the pie into the oven. I put my big old catch pan underneath the pie, just in case I had any boil overs.

    

 While the pie is baking, make your crumb topping.  (I did not add the walnuts in the topping because my son does not like nuts)

 Top the apple pie with the crumb topping. Place pie back into the oven and bake for another 35 to 40 minutes or until the topping is brown.

         

It came out beautiful. Look at the emergency catch pan….not a drop of burnt butter on it. Success…relief….uh….apologises to Martha.

Take Two, Apple Sour Cream Crumb Pie came out perfect.

Tasted great too!

Second time is a charm!

Apple Sour Cream Crumb Pie

Recipe adapted from Martha Stewards Living Magazine Nov. 2012 issue.

Filling:

1 cup of granulated sugar

1/2 cup flour

2 teaspoons cinnamon

pinch of salt

16 ounces sour cream

2 eggs, room temperature and lightly beaten

2 teaspoon pure vanilla extract

6 golden delicious apples, peeled, cored, and sliced into 1/4 inch wedges.

Crumb Topping:

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1/2 cup all purpose flour

1/2 teaspoon salt

1 stick (1/2 cup) butter cut into small pieces

1 cup chopped walnuts

Pie Crust:

I used a store bought refrigerated pie crust. I rolled it out on a slightly floured surface to enlarge it to fit my10 inch pie plate.

Directions:

Place store bought pie crust in the pie plate to form a bottom crust.

Prepare the filling by mixing together the sugar, flour, cinnamon, salt, sour cream, eggs and vanilla.

Pour the filling over apple slices. Stir together to coat the apples.

Pour the apple filling the in the crust.

Bake at 350 degrees for 45 minutes or until the apples are golden brown and the filling is bubbling.

While the pie is baking prepare the crumb topping. With a fork combine the brown sugar, granulated sugar, flour, cinnamon, salt, walnuts and butter. Refrigerate until the pie comes out of the oven. You want the mixture to be cold when you put it on top of the hot pie.

When the pie comes out of the oven, crumble the crumb topping evenly over the  pie. Bake until the topping is set and the apples are tender, about another 35 to 40 minutes.

I did make changes to this recipe. I increased the amount of cinnamon that goes into the apple filling. I  decreased the amount of butter for the crumb topping to 1 stick. Lastly, I decreased the baking time for the crumb topping to 30 to 40 minutes.

Oh! and I almost forgot! I used a store bought refrigerated pie crust……I mean…not everyone can be Martha Stewart!

If you don’t succeed the first time…try, try, again…..it does work like a charm!

Enjoy,

Becky