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Butterscotch Pie

 
One serving costs about $1

$1.00 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,lacto ovo vegetarian
spoonacular Score:11%

Spoonacular Score: 11%

 

Butterscotch Pie could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 8 and costs $1.0 per serving. One serving contains 586 calories, 4g of protein, and 42g of fat. If you have vanilla, sleeve of graham crackers, water, and a few other ingredients on hand, you can make it. 3 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is brought to you by Foodista. Overall, this recipe earns an improvable spoonacular score of 10%. Similar recipes include Butterscotch Pie, Butterscotch Pie, and Butterscotch Pie.

Pie works really well with Lambrusco Dolce, Late Harvest Riesling, and Vin Santo. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Vineyards Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

Vineyards Late Harvest Riesling

Pale yellow in color, the nose opens with aromas of fresh pineapple, juicy nectarine and citrus notes. The wine fully coats the palate expressing vibrant flavors of orange blossom, tart granny smith apple and honeycomb. A long finish displays the perfect balance of sweetness and mouth-watering acidity, inviting another sip.

» Get this wine on Amazon.com

Ingredients

Servings:
some
some pie crust
pie crust
1.5 cups
1.5 cups graham crackers
graham crackers
5 Tbsps
5 Tbsps salted butter
salted butter
0.25 cups
0.25 cups sugar
sugar
3 Tbsps
3 Tbsps unsalted butter
unsalted butter
0.5 cups
0.5 cups dark brown sugar
dark brown sugar
1 cup
1 cup heavy cream
heavy cream
1 cup
1 cup 1 percent milk
1 percent milk
0.25 tsps
0.25 tsps salt
salt
0.25 cups
0.25 cups cornstarch
cornstarch
0.25 cups
0.25 cups water
water
1 tsp
1 tsp vanilla
vanilla
2 tsps
2 tsps scotch whiskey
scotch whiskey
some
some pie crust
pie crust
1.5 cups
1.5 cups heavy whipping cream
heavy whipping cream
0.5 tsps
0.5 tsps vanilla
vanilla
some pie crust
some
pie crust
1.5 cups graham crackers
1.5 cups
graham crackers
5 Tbsps salted butter
5 Tbsps
salted butter
0.25 cups sugar
0.25 cups
sugar
3 Tbsps unsalted butter
3 Tbsps
unsalted butter
0.5 cups dark brown sugar
0.5 cups
dark brown sugar
1 cup heavy cream
1 cup
heavy cream
1 cup 1 percent milk
1 cup
1 percent milk
0.25 tsps salt
0.25 tsps
salt
0.25 cups cornstarch
0.25 cups
cornstarch
0.25 cups water
0.25 cups
water
1 tsp vanilla
1 tsp
vanilla
2 tsps scotch whiskey
2 tsps
scotch whiskey
some pie crust
some
pie crust
1.5 cups heavy whipping cream
1.5 cups
heavy whipping cream
0.5 tsps vanilla
0.5 tsps
vanilla

Equipment

plastic wrap
plastic wrap
rolling pin
rolling pin
stand mixer
stand mixer
sauce pan
sauce pan
peeler
peeler
whisk
whisk
bowl
bowl
plastic wrap
plastic wrap
rolling pin
rolling pin
stand mixer
stand mixer
sauce pan
sauce pan
peeler
peeler
whisk
whisk
bowl
bowl


Instructions

First, the crust. Place the graham crackers in a Ziploc bag, and with a rolling pin, crush them. My guy always comes around when it's time to do this, and does it for me. I think he likes it. In a medium bowl, mix the graham cracker crumbs with the sugar. Add the melted butter, and mix well. Press the graham cracker mixture into a pie plate, and refrigerate for about a half hour. Now, the filling! Melt the butter in a medium saucepan over low heat. Stir in the brown sugar (and molasses, if you're using it). Keep the heat low, and stir until the brown sugar is all melted and bubbly. Add 1/2 cup of the heavy cream, and stir until the brown sugar and butter are dissolved. Stir in the remaining 1/2 cup of the heavy cream, all of the milk, and the salt. Remove from heat, and let cool until lukewarm. I find this only takes about 10 minutes. Mix together the cornstarch and water, and pour it into the pudding mixture. Reheat over medium high heat, stirring constantly, until the mixture starts to thicken. It'll thicken fast with all that corn starch! Turn heat to low, and continue to stir vigorously while keeping it at a good simmer for about a minute. Remove from heat, and stir in the whiskey and vanilla. Whiskey wasn't in my original Butterscotch Pudding recipe, but I love the addition for this pie. Gives it a little extra somethin' somethin'. Pour the pudding mixture into the chilled pie crust. Cover with plastic wrap and chill for at least two hours. Ready for the topping? Whip the 1 1/2 cups chilled heavy whipping cream with the wire whisk attachment on your stand mixer (you can do this by hand, but it would be quite the workout). Add the sugar and vanilla to the cream while it's whipping. It's ready when soft peaks form. Yum. I'm stating the obvious, but remove the pie from the fridge and take off the plastic wrap. Pile on the whipping cream. I like to spread it almost to the edges, but not quite - gotta give folks a glimpse of the actual pie yumminess! If you want, garnish with a little shaved chocolate. I just took the carrot peeler to a Hershey bar. Or leave it plain. Either way! Enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.00
Ingredient
some pie crust
1.5 cups graham crackers
5 tablespoons salted butter
¼ cups sugar
3 tablespoons unsalted butter
½ cups dark brown sugar
1 cup heavy cream
1 cup 1 percent milk
¼ cups cornstarch
1 teaspoon vanilla
2 teaspoons scotch whiskey
some pie crust
1.5 cups heavy whipping cream
½ teaspoons vanilla
Price
$0.23
$1.45
$0.60
$0.07
$0.36
$0.35
$1.29
$0.40
$0.14
$0.30
$0.47
$0.23
$1.94
$0.15
$7.97

Tips

Health Tips

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of dough you buy is suitable for your diet! Always read the labels carefully. Otherwise you can make your own from scratch and be 100% sure.

  • If you're following a gluten-free diet, be sure to find a gluten-free brand of graham crackers.

  • To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
561 Calories
4g Protein
42g Total Fat
42g Carbs
1% Health Score
Limit These
Calories
561
28%

Fat
42g
65%

  Saturated Fat
25g
158%

Carbohydrates
42g
14%

  Sugar
25g
28%

Cholesterol
133mg
44%

Sodium
314mg
14%

Alcohol
0.62g
3%

Get Enough Of These
Protein
4g
8%

Vitamin A
1501IU
30%

Phosphorus
116mg
12%

Calcium
114mg
11%

Vitamin B2
0.19mg
11%

Vitamin E
1mg
8%

Vitamin D
1µg
7%

Iron
0.99mg
6%

Magnesium
21mg
5%

Vitamin B1
0.08mg
5%

Vitamin B12
0.3µg
5%

Potassium
158mg
5%

Zinc
0.67mg
4%

Vitamin B3
0.86mg
4%

Folate
16µg
4%

Vitamin K
3µg
4%

Vitamin B5
0.35mg
4%

Selenium
2µg
3%

Fiber
0.74g
3%

Vitamin B6
0.06mg
3%

Manganese
0.04mg
2%

Copper
0.03mg
1%

covered percent of daily need

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