Print

Classic Old-Fashioned Butterscotch Pie with Dreamy Meringue

A close-up of a perfect slice of butterscotch pie topped with tall, toasted meringue, sitting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, creamy butterscotch pie, a nostalgic comfort food dessert. This recipe delivers a silky, homemade butterscotch filling baked in a flaky crust and topped with sweet meringue.

Ingredients

Scale
  • 1 recipe for a single 9-inch flaky pie crust (unbaked)
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 4 large egg yolks, lightly beaten
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • For the Meringue:
  • 4 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 8 tablespoons granulated sugar

Instructions

  1. Prepare your 9-inch pie crust and place it in a pie plate. Crimp the edges and chill while you make the filling. Preheat your oven to 350°F (175°C).
  2. In a medium saucepan, whisk together the brown sugar, granulated sugar, cornstarch, and salt.
  3. Gradually whisk in the milk and heavy cream until smooth.
  4. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and begins to bubble. Let it boil gently for one minute while stirring. Remove from heat.
  5. In a separate bowl, whisk the egg yolks. Slowly drizzle about 1 cup of the hot sugar mixture into the yolks while whisking constantly to temper them.
  6. Pour the tempered yolk mixture back into the saucepan with the remaining sugar mixture. Return the pan to medium heat.
  7. Cook, stirring constantly, until the filling thickens again and comes to a gentle boil. Cook for one minute more. Remove from heat.
  8. Stir in the butter pieces until fully melted and incorporated. Stir in the vanilla extract.
  9. Pour the hot butterscotch filling into the chilled, unbaked pie crust.
  10. Prepare the meringue: In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the 8 tablespoons of sugar, beating until stiff, glossy peaks form.
  11. Spread the meringue evenly over the hot filling, making sure the meringue touches the edges of the crust all the way around to prevent shrinking. Create decorative swirls with the back of a spoon.
  12. Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue is lightly golden brown. Watch carefully to prevent burning.
  13. Cool the pie completely on a wire rack for at least 4 hours before slicing. This allows the custard to set properly.

Notes

  • For a quicker, no-bake option, use a pre-made graham cracker crust and substitute the homemade filling with a mixture of instant butterscotch pudding and whipped topping (Cool Whip).
  • If you prefer a less sweet topping, you can skip the meringue and top the cooled pie with lightly sweetened whipped cream just before serving.
  • To prevent the meringue from weeping, ensure your mixing bowl and beaters are completely free of any grease or egg yolk residue.

Nutrition

Find it online: https://daisyrecipe.com/butterscotch-pie-classic-old-fashioned-recipe/