Jolean's Butterscotch Pie, Pennsylvania Dutch Style
This is a personal, absolute favorite of mine Mom never would tell us where she got this recipe which always made Dad raise one eyebrow And she never gave us girls the recipe while she was here it was something truly special to her as well although I dont know exactly why I found the old yellowed handwritten recipe hidden deep in her personal recipe box after she passed away The taste and the texture of this pie is incredible and Ive never been able to match it Ive tried for 6 or 7 years to find a quick fix for this But nopeNothing doing Gotta have this exact recipe Once you have this youll never fully enjoy any other butterscotch pie I sound pretty serious dont I LOL No seriously the recipe looks a whole lot more complicated than it really is super simple just homemade YUM
This is a personal, absolute favorite of mine Mom never would tell us where she got this recipe which always made Dad raise one eyebrow And she never gave us girls the recipe while she was here it was something truly special to her as well although I dont know exactly why I found the old yellowed handwritten recipe hidden deep in her personal recipe box after she passed away The taste and the texture of this pie is incredible and Ive never been able to match it Ive tried for 6 or 7 years to find a quick fix for this But nopeNothing doing Gotta have this exact recipe Once you have this youll never fully enjoy any other butterscotch pie I sound pretty serious dont I LOL No seriously the recipe looks a whole lot more complicated than it really is super simple just homemade YUM
- 1/2 teaspoon pure vanilla extract
- 1 pinch salt
- 1/2 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 1 cup light brown sugar firmly packed
- 2 cups whole milk
- 1/4 cup real butter
- 4 tablespoons flour (fresh)
- 3 large egg yolks separate eggs (reserve whites for meringue topping)
- 1 (9 inch) pie crusts prepared (baked and cooled)
- 3 large egg whites (reserved from pie filling recipe)
- 6 tablespoons granulated sugar
- Carbohydrate 44.8281175306945 g
- Cholesterol 2544.33624999526 mg
- Fat 64.2779906232018 g
- Fiber 6.50000009685755E-05 g
- Protein 33.0306252081825 g
- Saturated Fat 25.7771541031179 g
- Serving Size 1 1 -8 serving(s) (272g)
- Sodium 175.672900001546 mg
- Sugar 44.8280525306935 g
- Trans Fat 2.96166527062234 g
- Calories 885 calories
Step-by-step
- Preheat oven to 350 degrees.
- Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat and then remove from fire.
- Beat egg yolks.
- In separate large bowl mix flour with 1/2 of milk until smooth. Then add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture.
- Add flour mixture to saucepan with sugar/butter mixture and cook on low/medium heat until thickened (anywhere from 30-45 minutes) stirring CONSTANTLY.
- Remove from heat and blend in vanilla extract. Stir CONSTANTLY until well blended and slightly warm and then pour into a prepared (baked) 9 inch pie crust.
- Top pie with meringue (recipe to follow).
- After meringue is spread on top Bake at 350 degrees for 12 to 15 minutes or until meringue is golden. Cool for 10-15 minutes.
- MERINGUE 3 egg whites (reserved from pie filling recipe) 1/2 teaspoons vanilla 1/4 teaspoons cream of tartar 6 tablespoons granulated sugar.
- With a mixer beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar beating until stiff and glossy peaks form and all sugar is dissolved.
- Spread meringue over slightly warm filling sealing to edge of crust. (Then bake and cool as directed above.)
Jolean's Pennsylvania Dutch Butterscotch Pie: A Legacy of Flavor
My mom’s butterscotch pie wasn't just a dessert; it was a legend. A culinary enigma, shrouded in mystery and whispered family lore. She guarded the recipe like a state secret, a delicious paradox in a woman who otherwise shared her kitchen creations freely. Dad would raise a skeptical eyebrow every time the topic came up, a silent testament to her culinary prowess and its guarded nature. The recipe itself remained elusive, a phantom in our family kitchen until after she passed away. Hidden deep within her well-worn recipe box, tucked amongst yellowed index cards and stained pages, I found it – a treasure trove of handwritten instructions, a legacy in ink. And it's more than just a recipe; it’s a story.
The first time I tasted this pie, the richness of the butterscotch, the delicate sweetness, the melt-in-your-mouth texture—it was an epiphany. It was unlike any butterscotch pie I'd ever encountered. For years after, I attempted to recreate that magic, pouring over cookbooks, experimenting with variations, searching for that elusive shortcut, that "quick fix." My efforts yielded countless unsatisfactory pies, each a pale imitation of my mother's masterpiece. Each attempt only solidified my determination to unlock the secrets of her handwritten recipe.
This isn't just any butterscotch pie; it's a testament to the power of simple ingredients, carefully measured and expertly combined. It's a recipe that speaks to the heart, conjuring images of a warm kitchen, the sweet aroma of baking, and the legacy of a loving mother. The process, while seemingly straightforward, requires patience and attention to detail—a constant stirring, a watchful eye. It's a recipe that demands respect and it rewards you with a pie that transcends mere dessert. It’s an experience.
The texture is exquisite; a velvety smooth filling that’s neither too thick nor too thin. The taste is a perfect balance of sweet and subtly salty, with a hint of vanilla providing just the right amount of warmth. The meringue topping, light and airy, provides a delightful contrast to the rich butterscotch filling. It’s the culmination of precise measurements and meticulous attention to detail—the kind of attention only a loving mother could provide.
More than just a recipe, this pie is a time capsule, a journey back to a simpler time. It’s a reminder of the love and care that went into its creation, a testament to the legacy of a woman who passed down more than just ingredients—she shared a piece of her heart. It is a recipe passed down through generations, each bite a memory.
Every time I make this pie, I'm transported back to my childhood kitchen, surrounded by the warmth of family and the intoxicating aroma of baking. It's more than just a recipe; it's a celebration of heritage, a tribute to a loving mother, and a delicious reminder of the simple joys of life.
So, embrace the challenge, follow the steps carefully, and experience the magic for yourself. You might find that in the end, it’s not just a pie you’re making, it's a connection to something deeper, something more profound. It’s a recipe for love, family, and memories—all baked into one delicious pie.
