You are here: Home / 2012 / July / 26 / Recipe: Butterscoth Cream Pie

Recipe: Butterscoth Cream Pie

Published on by
Recipes–>Big Food–>Desserts–>Pies and Pie Fillings–>Cream (non-fruit) Pies–>and even when I got here I had to think about it.
“I’ve tried a bunch of cream pie recipes and this one is my favorite, in all these variations.” Mr. Big Food.

Recipe for CREAM PIE VARIATIONS below the fold.


CHOCOLATE

1 large can evaporated milk

2 eggs, separated
1 C sugar plus additional 2 Tbsp
4 Tbsp flour
¼ tsp salt
1 tsp vanilla
3 Tbsp powdered unsweetened cocoa

9 inch baked pie shell (see recipes in this section)

Preheat oven to 400°. Combine flour, sugar, salt, and cocoa in medium saucepan, blending well. Stir in egg yolks, vanilla, and milk, mixing well. Cook over medium heat, stirring constantly, until mixture thickens into a custard. Pour into baked pie shell. Beat egg whites until stiff. Mix in additional 2 Tbsp sugar and continue beating. Spread meringue over top of pie to edge of crust. Form a few peaks. Brown in oven 5-10 minutes or until meringue is nicely browned.

VANILLA

Omit cocoa from Chocolate Cream Pie recipe and proceed as directed.

LEMON

Omit cocoa from above recipe and stir in 1/3 C lemon juice as custard is thickening. Proceed as above.

COCONUT

Omit cocoa from above recipe and stir in 1 to 1 ½ C coconut flakes as custard is thickening. Proceed as above, except sprinkle meringue with ½ C coconut before baking.

BANANA

Omit cocoa from above recipe and stir in 3 ripe bananas, sliced, and 1 tsp banana extract as custard is thickening. Proceed as above.

BUTTERSCOTCH

Omit cocoa from above recipe, replace sugar with an equal amount of brown sugar, and add 3 Tbsp butter to custard after it thickens. Proceed as directed.

3 Responses

  1. How do you think it would be affected if you used three eggs? Three would give you enough egg whites for a better meringue cover…

    To me, this is more like a custard than a pudding. And you’re right – the pudding in Joy is a cornstarch pudding. And regular milk – not evaporated. I’ll have to try to make a cornstarch pudding with evaporated milk sometime. I wonder what a difference it would make…

    1. Just discussed this with Mr. Big Food who says you’re right about the meringue. He says, though that the filling is pretty thick b/c of the evaporated milk and flour. But three eggs would make it even richer.

  2. So…you could add one egg yolk plus maybe 1/4 cup of milk…maybe as much as 1/2 cup.

    Or you could always have scrambled eggs (or an omelet) for breakfast and toss in an extra yolk or two… 🙂

    I guess you could say that as long as I’m going to have meringue, I want MERINGUE!!

Comments are closed.