I adapted this recipe for Butterscotch Sour Cream Pie from “The Betty Furness Westinghouse Cook Book (1954)”. There is nothing like a really good butterscotch pie and making one with the addition of sour cream was too tempting to resist.
Bear with me as I get a little nerdy, but this nostalgic cookbook piqued my curiosity. I had to do a little research to discover who Betty Furness was and how she was related to Westinghouse. So, here goes (Thank you, Google! I really don’t know how we ever survived without you!):
Westinghouse Electric Corporation was an American manufacturing company founded in 1886. Apparently, it was a rival to Thomas Edison’s electric company and was a familiar household name for small kitchen appliances; I suppose like General Electric, Kitchen Aide and Cuisinart today. Elizabeth Mary Furness (January 3, 1916 – April 2, 1994) was an actress that promoted Westinghouse products during television breaks. She would open a refrigerator door during the commercials and state their slogan, “You can be sure … if it’s Westinghouse.” Betty, with the collaboration of Julia Kiene, the Director of the Westinghouse Home Economics Institute, wrote this cookbook. It was written to promote the conveniences of a “modern” kitchen in 1954.
Well, they certainly knew how to make a Butterscotch Sour Cream Pie! This pie is very simple to make with regular pantry ingredients you would have on hand – save for the sour cream (I don’t regularly keep sour cream in my refrigerator…can’t explain it, just not a “regular” on my shopping list). I apologize, but I AGAIN used store-bought refrigerated pie crust ’cause I had a roll left over from the pastry leaves I made previously and I wasn’t going to waste it just to turn around and make some from scratch.
I got not one, but TWO THUMBS UP from BOTH my kids AND MY HUSBAND. (pause here…) I rarely get TWO thumbs up. So this is a guaranteed great Butterscotch pie 🙂
I have a secret to share with you with regard to pie crust and wet fillings.
WARNING, my status in your life is about to change…
This is the guaranteed, no “pie crust soggies” method; I have no idea how it works, or why. It might be magic. Regardless, you will have a flaky crisp crust on the bottom and sides of your pie, not just the beautiful fluted edges:
- Put your pie plate in the freezer for 15 minutes, then
- Put your pie crust pastry in the very cold pie plate; now
- Beat 1 egg white until frothy and lightly coat the entire crust using a pastry brush.
- Put the pie crust back in the freezer for 15 minutes, and
- Pour in your filling.
- Immediately bake the pie
You are most welcome 🙂
- Pastry for One-Crust Pie
- 3 egg yolks
- 1 cup sour cream
- 1 cup light brown sugar
- ⅛ tsp salt
- 1 T flour
- 1 T butter, melted
- 1 tsp vanilla
- Preheat oven to 425 degrees F.
- Line a 9-inch pie plate with pastry.
- Whisk together the egg yolks and sour cream in a medium sized mixing bowl.
- In a separate bowl, mix together the brown sugar, salt and flour. Add this mixture to the egg yolks and sour cream.
- Add the melted butter and vanilla.
- Pour filling into the unbaked pastry.
- Bake for 10 minutes at 425 degrees F; then turn the oven temperature down to 350 degrees F and bake the pie an additional 30 minutes.
- Cool the pie to room temperature and cover with meringue. Brown for 10 minutes at 400 degrees F.
- 4 egg whites, room temperature
- 3 pinches Cream of Tarter
- 5 T white sugar
- In a medium-sized bowl, beat the egg whites with an electric mixer until frothy.
- Slowly add the cream of tarter, one pinch at a time.
- Continue beating the whites until soft peaks form.
- Add the sugar, one tablespoon at a time ensuring each is thoroughly mixed into the egg whites.
- Beat on high until glossy and stiff peaks form
- Top pie with the meringue, ensuring that it is sealed all around the crust of the pie (start in the center and work the meringue out towards the edges)
- Bake at 400 degrees F for 8-10 minutes, or until nicely browned.