Here’s a classic, from-scratch Butterscotch Pie recipe with a rich brown sugar custard filling and fluffy meringue topping.
🥧 Butterscotch Pie
🛒 Ingredients
For the filling:
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1 pre-baked 9-inch pie crust (store-bought or homemade)
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1 cup packed dark brown sugar
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1/4 cup cornstarch
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1/2 teaspoon salt
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2 1/2 cups whole milk
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3 large egg yolks (reserve whites for meringue)
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2 tablespoons unsalted butter
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1 teaspoon vanilla extract
For the meringue:
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3 egg whites (room temperature)
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1/4 teaspoon cream of tartar
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1/3 cup granulated sugar
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1/2 teaspoon vanilla extract
👩🍳 Instructions
1️⃣ Make the Filling
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In a medium saucepan, whisk together brown sugar, cornstarch, and salt.
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Gradually whisk in milk until smooth.
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Cook over medium heat, stirring constantly, until thickened and bubbly (about 6–8 minutes).
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In a small bowl, lightly beat egg yolks. Slowly whisk in about 1/2 cup of the hot mixture to temper the eggs.
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Pour the egg mixture back into the saucepan.
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Cook 2 more minutes, stirring constantly, until very thick.
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Remove from heat; stir in butter and vanilla.
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Pour filling into the pre-baked crust.
2️⃣ Make the Meringue
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Preheat oven to 350°F (175°C).
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Beat egg whites and cream of tartar until soft peaks form.
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Gradually add sugar, beating until stiff glossy peaks form.
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Beat in vanilla.
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Spread meringue over hot filling, sealing to the edges of the crust.
3️⃣ Bake
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Bake for 10–12 minutes or until meringue is golden brown.
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Cool completely at room temperature, then refrigerate at least 3 hours before slicing.
⭐ Tips for Success
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Stir constantly while cooking filling to prevent scorching.
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Spread meringue on hot filling to prevent weeping.
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For deeper flavor, use dark brown sugar instead of light.
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Want it extra rich? Replace 1/2 cup milk with heavy cream.
If you’d like, I can also give you:
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A no-bake version
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A whipped-cream topping version (no meringue)
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A salted butterscotch twist
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A gluten-free option 😊