Mama Edie’s Butterscotch Praline Pie
Thanksgiving is our biggest family holiday, as it is the one time of year both my brother and sister and their families come to visit. Like most families, our fellowship is centered around food.
We have many of the same traditional dishes most families have – 2 kinds of turkey, one roasted, one fried. We have stuffing and mashed potatoes and usually veggies in a couple of forms. We do like to mix it up occasionally and have given up on sweet potato casserole and now my brother uses the oil from the turkey to fry up homemade potato chips. This year we had russet chips and sweet potato chips. Delicious!
Another difference for our family is dessert. We have pie, but not the traditional pumpkin. Our favorite pie is my mom’s Butterscotch Praline Pie. She got the recipe from a friend years ago, but it is now one of our favorites, and my mom is the only one who makes it. This year, it was clearly time for me to learn how it’s done and share it with you.
To begin with, my mom makes her crusts from scratch. While this is not strictly necessary if you attempt this pie, they are superior to store bought crusts. My mom uses the recipe from a vintage cookbook. It is clearly well-loved but still serves it’s purpose.
The recipe is simple, just flour, a dash of salt, water and shortening. Rolling it out takes some skill, but the more you do it the better you get at it. There are some handy tools to help your roll the crust to the size you desire, like a pie guide silicon mat. You can find one on Amazon here.
My mom makes the recipe for a 2 crust pie, which gives you enough for 2 Butterscotch Praline Pies. Once you have rolled out dough for one pie, place it on a pan and make the edge of your pie decorative, you can do this by pinching, like my mom, or crimping or pressing in a design with a fork. Repeat the process for the second crust.
You need to pre-bake your pie crusts at 475ºF, until JUST cooked, and not yet browned. Mom does this by eye-balling it, so start at 4 minutes then peek. Once it is baked, remove and let them cool on a wire rack.
While your pie crusts cool, you can make your praline. Melt the butter in a small pan on medium heat. Once it is melted, add the brown sugar and cook until bubbly and combined. Do not overcook or it will become too stiff. While it’s still hot, pour into one pie shell and spread evenly. If you try to double the praline, it can become too difficult to handle, so do enough for one pie at a time.
After the praline has been spread into the pie crust, bake at 425ºF until the mixture is bubbling. Again, my mom does this stage by instinct, so just keep a close watch on it. It should only take a few minutes.
Remove the pie from the oven and allow to cool. While this pie is cooling, you can make the praline for the second crust.
The next step is fairly simple. Make Cook & Serve Butterscotch pudding on the stovetop, cooking until thick and bubbly. While the pudding is still warm, pour it over the praline layers. Pouring slowly can help prevent bubbles.
Allow the pies to cool, then transfer to the refrigerator to store. Mom makes hers a couple of days ahead of the big day, but if you make them too far ahead, the crusts will become soggy.
When ready to serve, you can top the entire pie with Cool Whip, or serve just a dollop on each individual slice. Either way you choose is delicious.
I know I have shared this recipe with you AFTER Thanksgiving, but I promise it is just as yummy at Christmas or for any holiday party between now and then.
AuthorMelissa JoyDifficultyIntermediateMix the salt into the flour, then use a pastry cutter to cut the shortening into the flour mixture until you get large pea-sized pieces.
Sprinkle the mixture with the water, 1 tablespoon at a time and mix with a fork until all of the mixture is moistened.
Squish the mixture together with your hands into one large piece, then separate into 2 equal pieces. Form into round balls and roll out on a floured pie guide or other floured surface.
Place the dough into an ungreased pie pan and form a decorative edge by pinching the dough all around the pan.
Prick the bottom of the crust with a fork.
Bake the empty crust in an oven set to 475ºF. Bake until just cooked but not browned. Set aside to cool.
Melt the butter in a small pan, then add the brown sugar. Cook until bubbly and stir until well combined.
Pour the mixture into a pie crust and spread evenly.
Pop the pie shell back into the oven, turned down to 425ºF. Bake until just bubbling. Remove and set aside to cool.
If making 2 pies, repeat the praline process. It is too difficult to handle when doubled.
Pour the milk into a pan and whisk in the dry pudding mix until combined.
Cook on medium until thick and bubbly, whisking constantly.
Pour the pudding into the pie shells evenly and allow to cool before refrigerating.
Serve with Cool Whip or whipped cream. Either cover the entire pie, adding another layer, or add individual dollops on each piece.
Ingredients
Directions
Mix the salt into the flour, then use a pastry cutter to cut the shortening into the flour mixture until you get large pea-sized pieces.
Sprinkle the mixture with the water, 1 tablespoon at a time and mix with a fork until all of the mixture is moistened.
Squish the mixture together with your hands into one large piece, then separate into 2 equal pieces. Form into round balls and roll out on a floured pie guide or other floured surface.
Place the dough into an ungreased pie pan and form a decorative edge by pinching the dough all around the pan.
Prick the bottom of the crust with a fork.
Bake the empty crust in an oven set to 475ºF. Bake until just cooked but not browned. Set aside to cool.
Melt the butter in a small pan, then add the brown sugar. Cook until bubbly and stir until well combined.
Pour the mixture into a pie crust and spread evenly.
Pop the pie shell back into the oven, turned down to 425ºF. Bake until just bubbling. Remove and set aside to cool.
If making 2 pies, repeat the praline process. It is too difficult to handle when doubled.
Pour the milk into a pan and whisk in the dry pudding mix until combined.
Cook on medium until thick and bubbly, whisking constantly.
Pour the pudding into the pie shells evenly and allow to cool before refrigerating.
Serve with Cool Whip or whipped cream. Either cover the entire pie, adding another layer, or add individual dollops on each piece.
*As an Amazon associate, I earn a small percent of qualifying purchases made from some links in this blog.
