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Butterscotch Pie Recipe

Butterscotch Pie

iamwinfred
This Butterscotch Pie is an old-fashioned dessert that tastes like it came straight from a grandmother's recipe box. A silky brown sugar custard sets inside a flaky baked crust, then gets crowned with a cloud of toasted meringue. Made with simple pantry staples, its deep, buttery flavor has that unmistakable caramelized brown sugar taste that separates real butterscotch from anything artificial.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 365 kcal

Equipment

  • 9-inch glass pie dish
  • Heavy-bottom saucepan Distributes heat evenly to prevent scorching
  • Hand mixer or stand mixer Stand mixer recommended for whipping meringue
  • Fine-mesh strainer For straining filling to ensure smooth texture
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Plastic wrap To prevent skin from forming on filling
  • Kitchen torch Optional, for browning meringue
  • Parchment paper For blind baking the crust
  • pie weights or dried beans For blind baking the crust

Ingredients
  

  • 1 baked 9-inch pie crust homemade or store bought
  • 1 1/2 cups light brown sugar packed
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 4 large egg yolks room temperature, whites reserved for meringue
  • 4 tablespoons unsalted butter cut into pieces
  • 2 teaspoons pure vanilla extract divided
  • 4 large egg whites room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar

Instructions
 

  • Preheat oven to 375°F. Roll pie dough into a 9-inch pie dish and crimp edges. Line with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and parchment and bake for 8-10 more minutes until golden brown. Cool completely.
  • In a heavy bottom saucepan off the heat, whisk together brown sugar, cornstarch, and salt until no lumps remain.
  • Slowly whisk in whole milk until fully combined. Place over medium heat and cook, whisking constantly, for 8-10 minutes until mixture thickens and bubbles. Do not walk away.
  • In a separate bowl, whisk egg yolks lightly. Slowly pour about 1/2 cup of hot milk mixture into the yolks while whisking constantly to temper. Pour the tempered yolk mixture back into the saucepan, whisking constantly. Cook 2-3 minutes until thick enough to coat the back of a spoon.
  • Remove from heat and stir in butter and 1 teaspoon of vanilla until melted and incorporated. Pour filling through a fine mesh strainer into the baked crust. Press plastic wrap directly onto the surface to prevent a skin from forming.
  • In a clean mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, beating well after each addition. Continue beating until meringue is glossy and holds stiff peaks.
  • Remove plastic wrap from pie. Spread meringue over the warm filling, ensuring it touches the crust all the way around to prevent shrinking and weeping.
  • Bake at 350°F for 10-12 minutes until meringue peaks are golden brown, or use a kitchen torch to brown the meringue. Cool on the counter for 1 hour, then refrigerate for at least 4 hours until fully set before slicing.

Notes

  • Whisk constantly while the custard cooks to prevent scorching on the bottom of the pan.
  • Temper the egg yolks slowly by adding the hot mixture gradually while whisking vigorously to prevent scrambling.
  • Use room temperature egg whites for a taller, more stable meringue that holds its peaks better.
  • Spread the meringue while the filling is still warm so it seals to the crust and does not weep later.
  • Let the pie chill fully for at least 4 hours before slicing, as a warm filling will not hold its shape.
  • Store the pie loosely covered in the refrigerator for up to 4 days.
  • This pie is not recommended for freezing, as the meringue and custard both change texture once thawed.
  • For a no-bake topping, swap the meringue for freshly whipped cream.
  • Add a tablespoon of bourbon to the filling for a deeper, boozy flavor variation.
  • Use a warm, clean knife for the neatest presentation when slicing.

Nutrition

Serving: 1sliceCalories: 365kcalCarbohydrates: 52gProtein: 6gFat: 15gSaturated Fat: 7gCholesterol: 135mgSodium: 210mgSugar: 39gVitamin A: 8IUCalcium: 10mgIron: 4mg
Keyword brown sugar custard, butterscotch pie, make ahead dessert, meringue pie, old fashioned dessert
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