When I was in third grade my classmates and I all contributed a recipe to a recipe booklet that we made for our Mom’s for Mother’s Day. Our teacher apparently rewrote the recipes we submitted onto mimeograph paper and made copies of the recipes for us to bind together between construction paper covers that we decorated with Crayons. I’m pretty sure my front cover was originally pink and my back cover was purple. When I was home visiting my parents my mother gave me the one I made knowing I would get a kick out of it, and I did!
The recipes include one recipe for chili, and all the rest are for baked goods. The baked goods span everything from cookies, cakes, pies, bread and desserts. It’s a real treasure trove!
The recipe I submitted was for Butterscotch Pie. My Mom and I both found this interesting because neither of us remembers being smitten with Butterscotch Pie. I guess it just sounded good to my third grade brain.
Anna at Cookie Madness recently made a few Butterscotch Pies and came up with a winner. Her post is what jogged my memory about butterscotch pie. But, before I made hers I had to do a spin on this one. This recipe calls for a seven inch pie plate which I don’t own, so I made two little pies in my beautiful single serving Emile Henry Pie Dishes. I made some major changes in putting this together, but for the filling I used the same proportions of ingredients. I think you’ll be able to read the recipe as I submitted it in the photo, but I’ll type it up the way I made it today. I used the microwave for the filling. The recipe didn’t state what type of crust to use. I wasn’t in the mood for roll out pie pastry so I took a short cut and opted for a graham cracker crust. I made the simplest of all meringue toppings. The kind we would have made way back when I was in third grade.
We haven’t tasted the pie yet. I’ll let you know what we think of it.
Preheat oven to 350 degrees.
Place 25-30 pecans on a baking sheet and toast them in the oven for about 8 minutes while the oven preheats. When they’re toasted lightly chop them
For the crust: Combine 1 c. crushed graham crackers, 1 T. sugar and 3 T. butter. Divide evenly between two mini pie dishes and bake for 8 minutes.
25-30 toasted and chopped pecans
3/4 c. brown sugar (5.65 oz.)
2 T. flour
2 T. butter
1/4 t. salt
1 c. warm whole milk
3 egg yolks
1/2 teaspoon vanilla
Place the pecans on top of the pie crust.
Combine brown sugar, flour, butter and salt in a 4 c. Pyrex measuring cup and microwave on high for 30 seconds. Stir until well combined.
Add the milk and whisk together. Microwave on high for 1 minute. Whisk well. Microwave for 3 minutes and whisk again.
Whisk the three egg yolks. Add a small amount of hot milk mixture to the egg yolk and whisk well. While whisking, add the egg yolk mixture back into the hot milk mixture. Microwave for one more minute whisking at 15 second intervals. The mixture should mound slightly when drizzled from the end of the whisk. Stir in the vanilla.
Pour the mixture into the hot pie crust.
3 egg whites
1/4 t. salt
6 T. white sugar
Combine the egg whites and the salt and mix on high speed with hand mixer until soft peaks form. Add the sugar 2 tablespoons at a time until the sugar is dissolved and stiff peaks form. Place on top of the hot filling and Bake at 350 degrees for 10 minutes.
We tasted the pie after dinner this evening. It’s very tasty. I’m glad I put in the toasted pecans because they temper the sweetness a little. I would make this recipe again. It set up nicely, and didn’t run at all. My husband tells me that Butterscotch Pie is his Dad’s favorite. I had no idea! I’ll definitely have to make the full size version for him someday.