Ingredients for Jolean's Butterscotch Pie Pennsylvania Dutch Style
- Real Butter
- Light Brown Sugar
- 1/4 cup all-purpose flour (for filling)
- Whole Milk
- Egg Yolks
- Pure Vanilla Extract
- 1/2 teaspoon salt
- Pie Crusts
- Egg Whites
- Vanilla
- Cream Of Tartar
- Granulated Sugar
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How to Make Jolean's Butterscotch Pie Pennsylvania Dutch Style
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a large bowl, combine flour, salt, and sugar. Cut in shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
- Roll out the dough and fit into a 9-inch pie plate. Trim and crimp the edges.
- Prepare the filling: In a saucepan over medium heat, combine brown sugar, butter, corn syrup, salt, and vanilla extract. Cook, stirring constantly, until the butter is melted and the sugar is dissolved.
- Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the flour until smooth. Bring to a gentle simmer, stirring constantly, until the mixture thickens slightly.
- Pour the filling into the prepared pie crust.
- Bake for 60 minutes, or until the filling is set and lightly golden brown. If the crust browns too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before serving. For best results, chill for at least 4 hours or overnight.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
210g
Fat
48g
Carbs
23g
