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Butterscotch Pie
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Butterscotch Pie

A delicious butterscotch pie recipe with a meringue topping. If you prefer, you can leave off the meringue and use whipped cream
Course Dessert
Cuisine American
Keyword Butterscotch Pie
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Author Cookie Madness

Ingredients

  • 3 large egg yolks room temp
  • 4 tablespoons flour
  • 2 cups whole milk warmed slightly in microwave
  • 1 big pinch salt
  • 4 tablespoons unsalted butter salted European style if possible
  • ½ cup light brown sugar (100 grams)
  • ½ cup dark brown sugar (100 grams)
  • 1 teaspoon vanilla extract
  • 1 9 inch pie crust, baked

Meringue

  • 3 large egg whites** room temp
  • ½ teaspoon vanilla
  • ¼ teaspoon cream of tartar
  • 6 tablespoons sugar

Instructions

  • Preheat oven to 350 degrees F.
  • Have all meringue ingredients measured out and ready to go - -you’ll need to make it quickly.
  • Whisk the 3 egg yolks together in a bowl. In a second bowl, whisk flour with half of the warm milk, until smooth. Whisk the beaten egg yolks and the salt into the milk/flour mixture, then whisk in the remaining cup of milk. Set aside.
  • Place the butter in a saucepan and soften it a little over medium heat. Add the brown sugar and whisk or stir for about 2 minutes or until butter is melted and sugar has dissolved. Whisk the milk mixture into the saucepan. Continue whisking constantly over medium heat until mixture thickens and bubbles -- this should only take 2-3 minutes. After big bubbles start to form, continue whisking for another 3 minutes.
  • Remove from heat and stir in the vanilla. Pour the hot filling into the crust. Make meringue quickly so that you can put it on the filling while it’s hot (helps cook underside of the meringue).
  • Make meringue. Beat egg whites and cream of tartar until stiff peaks just begin to form. Beat in the vanilla, then slowly beat in the sugar and continue doing so until mixture is thick and fluffy. Scrape over hot filling. Set pie on a baking sheet and bake at 350 for 10-15 minutes or until lightly browned.
  • Let pie cool at room temperature for an hour, then transfer to the refrigerator to chill for 4 hours or until set.

Notes

You can use 3 egg whites, but if you want more meringue you can increase the egg whites to 4 and use 8 tablespoons (½ cup) sugar.