he pudding into the prepared pie crust and smooth the top
baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Pour into pre-baked pie shell and let cool.
Combine sugar, flour and salt in heavy saucepan.
Gradually add milk.
Bring to a boil, stirring constantly.
Boil 2 minutes.
Stir a small amount of hot mixture into egg yolks, until yolks are hot.
Stir yolks into hot mixture.
Boil 2 minutes more. Add butter and vanilla.
Cool to room temperature, covered with waxed paper pressed right onto custard.
Remove paper.
Pour into pie shell.
Top with meringue, sealing to edges of shell.
Brown in preheated oven.
Fit into a 9-inch pie plate. Roll out remaining piece
ill and bake, following individual recipe.
PIe: Pare, quarter, and core
flour, butterscotch chips, nuts, and vanilla; pour filling into chilled pie shell
This is my Mom's recipe.
Cook first 4 ingredients until thick. Remove from heat; add white sugar, then add butter and pecans. Pour into a baked shell and top with meringue. Brown meringue at 350\u00b0.
This recipe came from my husband's Aunt Polly McDougald.
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
In a large bowl, mix pudding mix and milk according to package directions. Fold half of the whipped topping into pudding. Pour mixture into graham cracker crust. Spread remaining whipped topping on top of pudding layer. Cover and refrigerate for at least two hours before serving.
Serve cold with a drizzle of butterscotch topping over top of pie. If desired, sprinkle butterscotch chips on top as well.
Mix margarine, brown sugar and pecans together; pat into unbaked pie crust.
Bake at 400\u00b0 until pie crust is brown and praline mixture is bubbly.
Cool.
Next, add butterscotch pie filling to 2 cups cold milk.
Mix until thick.
Fold in Cool Whip and pour into cooled pie crust.
Refrigerate.
Serve with a scoop of ice cream.
Mix butter, brown sugar and pecans together and pour in unbaked pie crust.
Bake in 400\u00b0 oven until pie crust is brown and mixture is bubbly.
Add Cool Whip and butterscotch pie filling to 2 cups sweet milk and mix until thick.
Fold in Cool Whip and pour into cool pie crust.
Refrigerate and serve with Cool Whip.
Mix pudding with milk according to package and cook.
Allow mixture to cool; add coconut, 1/2 cup nuts and butterscotch morsels.
Pour into pie crust; garnish with remaining nuts.
Place peaches in 9-inch pastry-lined pie pan.
Combine sugar, flour, salt and peach syrup.
Add butter and cook until thick. Remove from heat and add lemon juice; pour over peaches.
Make lattice top crust.
Bake at 425\u00b0 for 30 minutes.
Mix margarine, sugar and pecans together and pour into unbaked pie shell.
Bake at 400\u00b0 until pie shell is golden brown and praline mixture is bubbly.
Remove from oven and set aside to cool. Add butterscotch pie filling to milk and mix until thick.
Fold in Cool Whip and pour into cooled pie shell.
Refrigerate for 2 to 3 hours.
Serve with more Cool Whip on top if desired.
Melt butter. Add brown sugar and milk. Cook this mixture until thick and brown. The darker it is, the more butterscotch taste it has. Mix milk and flour together. Add egg yolk and mix. Stir this mixture into the first mixture, stirring constantly. Cook until thick and pour into baked pie crust. Makes 1 pie.
To Make Crust: In a medium bowl, combine crumbs and sugar. Mix in butter. Press firmly onto the bottom and sides of a 9 inch pie pan. Chill for 1 hour.
To Make Filling: In a mixing bowl, combine pudding mix, whipped topping mix, sugar, spice and milk. Beat slowly at low speed until blended, then beat at high speed for about 4 minutes until mixture thickens. Spoon into prepared crust. Cover and refrigerate pie for 3 hours.
egrees C).
To Make Butterscotch Filling: In a heavy saucepan
Mix pudding with skim milk, then add Cool Whip. Stir until smooth.
Pour in pie crust.
Chill 3 to 4 hours.