Butterscotch Pie setting
I am using a recipe taken from this Recipe for Butterscotch Pie recipe. I will post a picture below as well.
The main ingredients for the pie are 2 3.4 ounce instant butterscotch pudding mixes with 12 ounces of cool whip and 2 cups of milk. After combining the ingredients, and half of the cool whip, my butterscotch filling turns into a runny mess rather than a fluffy filling. Even after putting in the fridge for a couple of days, it does not set at all.
I was wondering how I can modify this in order to get the filling to a fluffy consistency.
Ingredients:
- 1 2/3 cups Graham Cracker Crumbs
- 1/4 Cup Sugar
- 6 Tablespoons butter melted
- 2 3.4 Ounce Boxes Instant Butterscotch Pudding Mix
- 2 Cups Cold Milk
- 12 Ounces Cool Whip Butterscotch Sundae Topping Optional
- 1/4 Cup Chopped Pecans optional
Pictures about "Butterscotch Pie setting"
What temperature should a custard pie be?
The temperature of the pie at the center should be between 170\xb0F and 180\xb0F. Remove the pie from the oven, and place it on a rack to cool. When it's completely cool, refrigerate until you're ready to serve.How do you know when a custard pie is set?
For pumpkin pie, bake until the internal temperature hits 175 degrees (use an instant-read thermometer). Be sure that the center of the pumpkin pie jiggles slightly; it will set up as it cools.What temperature does pumpkin pie set?
If your Buttermilk Pie is runny, it might have been underbaked. You should pull your pie from the oven when the center still has a little bit of jiggle left to it, but the whole pie should not go shaking back and forth in a wave-like motion when pulled from the oven.Butterscotch Pie
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Nicole Michalou, Yan Krukov, Pegah, Valeria Boltneva