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
Scale
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