There’s something wonderfully nostalgic about a butterscotch pie—its sweet, caramel-like flavors feel both comforting and timeless. This recipe is a great reminder that butterscotch is for everyone, not just the dessert choice of yesteryear. If you’re craving something richly sweet with a hint of warmth, this butterscotch pie is here to deliver!
Let’s dive in and get this pie ready for your next cozy night in or festive gathering!
Ingredients
For the Crust
- Dough for a single-crust pie (homemade or store-bought)
For the Butterscotch Filling
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1½ cups packed brown sugar
- 2 cups whole milk
- ¼ teaspoon salt
- 3 large egg yolks, room temperature, beaten
- 1 teaspoon vanilla extract
For the Meringue Topping
- 3 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- ½ cup sugar
How to Make Butterscotch Pie
Step 1: Prepare the Pie Crust
- Roll Out the Dough: Roll your pie dough on a lightly floured surface until it’s about ⅛-inch thick. Transfer it to a 9-inch pie plate, trim it to about ½ inch beyond the rim, and flute the edges for a decorative touch.
- Chill the Crust: Refrigerate the crust for at least 30 minutes to prevent it from shrinking in the oven.
- Pre-bake the Crust: Preheat your oven to 425°F (220°C). Line the crust with a double layer of foil, and fill it with pie weights, dried beans, or uncooked rice. Bake on the lower rack until the edges turn a light golden brown (about 15-20 minutes). Remove the foil and weights, and bake for another 3-6 minutes or until the bottom is golden brown. Let it cool on a wire rack, and reduce the oven temperature to 350°F (175°C).
Step 2: Make the Butterscotch Filling
- Create the Base: In a saucepan, melt the butter over medium heat. Remove from the heat, stir in the flour until smooth, then mix in the brown sugar.
- Cook the Filling: Place the saucepan back on the heat, gradually add the milk and salt, and stir continuously until well blended. Cook over medium-high heat, stirring constantly, until the mixture thickens and becomes bubbly.
- Incorporate the Eggs: Reduce the heat, cook and stir for an additional 2 minutes, then remove from heat. In a separate bowl, gently stir 1 cup of the hot filling into the beaten egg yolks to temper them. Add this mixture back into the saucepan, stirring constantly. Bring it to a gentle boil, and cook for 2 more minutes.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract. Pour the filling into the pre-baked crust.
Step 3: Make the Meringue Topping
- Whip the Meringue: Beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form.
- Top the Pie: Spread the meringue evenly over the hot filling, making sure to seal the edges to the crust (this prevents shrinking).
- Bake the Meringue: Bake at 350°F (175°C) for 12-15 minutes or until the meringue is golden brown. Let the pie cool on a wire rack for at least an hour, then refrigerate for at least 3 hours before serving.
Helpful Tips
- Use Room Temperature Ingredients: Room-temperature egg whites and yolks whip up more easily and yield a smoother texture.
- Don’t Rush the Cooling Process: For the best texture, be sure to allow enough time for the pie to chill in the fridge before slicing.
- Prevent Weeping Meringue: Spread the meringue over the filling while it’s still hot to help the meringue stick to the filling and prevent separation.
Substitutions and Variations
- Crust Options: Swap out the traditional pie crust for a graham cracker or shortbread crust for an extra layer of flavor.
- Brown Sugar Substitute: Dark brown sugar will intensify the butterscotch flavor, while light brown sugar offers a milder sweetness.
- Add a Flavor Twist: Try adding a dash of cinnamon or nutmeg to the filling for a spiced version of butterscotch pie.
Frequently Asked Questions
Why did my meringue shrink?
Shrinking meringue often happens if the meringue isn’t spread to the edge of the crust. Ensure that the meringue fully touches the crust to form a seal.
How can I make a stiffer meringue?
Using cream of tartar helps stabilize the meringue, but make sure you beat it to stiff peaks. You should be able to hold the bowl upside down without the meringue sliding out!
Can I use a different type of sugar for the filling?
Brown sugar is essential for that classic butterscotch flavor. Using white sugar will alter the taste, but a mix of white and brown could work in a pinch.
Storage Instructions
Store any leftover pie in the refrigerator, covered loosely with plastic wrap or foil. This pie is best enjoyed within 2-3 days, as the meringue can start to break down over time.
Indulge in this creamy, rich, and utterly delightful butterscotch pie—it’s an instant classic that proves butterscotch is here to stay. Enjoy every creamy bite!
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Creamy Butterscotch Pie with Fluffy Meringue
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This butterscotch pie with a silky-smooth filling and fluffy meringue topping is the perfect combination of sweet, caramel-like richness and light-as-air texture. With a buttery crust and golden meringue, it’s a nostalgic dessert that will have everyone reaching for seconds. Perfect for holiday gatherings or cozy nights at home!
Ingredients
Crust
- Dough for single-crust pie (homemade or store-bought)
Filling
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1½ cups packed brown sugar
- 2 cups whole milk
- ¼ teaspoon salt
- 3 large egg yolks, room temperature, beaten
- 1 teaspoon vanilla extract
Meringue
- 3 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- ½ cup sugar
Instructions
- Prepare the Crust: Roll out dough to ⅛-inch thickness. Place in a 9-inch pie plate, trimming edges to ½ inch beyond rim. Flute the edges, then chill for 30 minutes.
- Pre-bake Crust: Preheat oven to 425°F. Line crust with foil and pie weights, then bake on the lower rack for 15-20 minutes or until edges are golden. Remove foil and weights, bake 3-6 more minutes until bottom is golden. Cool, then reduce oven to 350°F.
- Make the Filling: Melt butter in a saucepan, remove from heat, add flour, and stir until smooth. Mix in brown sugar, then return to heat. Stir in milk and salt, cooking over medium-high until thick and bubbly. Reduce heat, cook 2 more minutes, then remove from heat. Temper egg yolks with 1 cup hot filling, then add back to the saucepan. Bring to a gentle boil, cooking 2 more minutes. Remove from heat and stir in vanilla. Pour into the crust.
- Make Meringue: Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
- Bake Meringue: Spread meringue over hot filling, sealing edges to the crust. Bake at 350°F for 12-15 minutes until golden. Cool on a rack for 1 hour, then chill at least 3 hours before serving.
Notes
- For best results, spread the meringue over the filling while it’s still hot to create a seal and prevent weeping.
- You can substitute dark brown sugar for a deeper butterscotch flavor.
- Serve chilled, as this pie is best when allowed to set fully in the refrigerator.
- Prep Time: 30 minutes + 30 minutes chilling
- Cook Time: 15 minutes + 15 minutes cooling
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 541
- Sugar: 56g
- Cholesterol: 128mg