|Williams-Sonoma Mastering: Soups & Stews|
|by Marie Simmons|
Colorful Carrot-Ginger Soup, sophisticated Shrimp Bisque, hearty Irish Lamb Stew -- these time-honored soups and stews are favorite dishes of near...
1 - 10 of 266 for butterscotch pie
Boil all together and put into baked pie shells. It's best ... scorching the milk on the bottom of the pan. Refrigerate for 2 hours before serving. Makes 2 pies.
This recipe is ... used (without the pie crust) to make butterscotch pudding! Combine sugar ... preheated 375°F oven until the meringue has browned lightly.
In a large ... bowl, whisk together butterscotch pudding mix and ... whipped topping over pie. Chill 8 ... before serving. Decadent, but lo-cal and lo-fat.
Mix sugar and ... scorch. Mix before putting on the stove. If not thick enough, add more cornstarch. Stir good and pour into pie shells. Makes 2 pies. d
Bake pie shell. Heat water ... stir carefully into cooked mixture; cook 5 minutes. Add butter and flavoring. Fill shell with custard. Cover with Meringue.
Line 9 1/2 inch pie plate with pastry. ... Melt butter and butterscotch chips in double ... Return pie to oven and bake additional 25 minutes or until bubbly.
Combine butterscotch pieces and evaporated ... Pour into unbaked pie shell. Bake at ... for 50 minutes or until knife inserted near edge comes out clean.
Preheat oven to 350 degrees. Melt butterscotch chips over very ... butterscotch. Beat until smooth. Stir in pecans. Pour into unbaked pie shell. Bake 50 minutes.
In saucepan, combine ... Pour into cooled pie shell. Spread meringue ... meringue over hot butterscotch filling, sealing to ... meringue is golden brown.
Make pudding. After beating 2 minutes add pumpkin mix. Pour into baked pie shell. Top with Cool Whip.
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