Print

Classic Homemade Butterscotch Pie with Meringue Topping

A close-up slice of rich butterscotch pie topped with tall, toasted meringue peaks on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich and creamy homemade butterscotch pie. This old-fashioned recipe features a silky filling made from scratch and is topped with a dreamy meringue, making it a satisfying nostalgic dessert.

Ingredients

Scale
  • 1 pre-made or homemade flaky pie crust (9-inch)
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cut into pieces
  • 2 cups half-and-half or whole milk
  • 4 large egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • For the Meringue:
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Instructions

  1. Preheat your oven to 350°F (175°C). If using a homemade crust, bake it according to your preferred method until lightly golden, then set aside to cool slightly.
  2. In a medium saucepan, whisk together the brown sugar, flour, and salt.
  3. Gradually whisk in the half-and-half until smooth. Add the butter pieces.
  4. Cook the mixture over medium heat, stirring constantly, until the butter melts and the mixture thickens enough to coat the back of a spoon. This takes about 8 to 10 minutes. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. In a separate bowl, lightly whisk the egg yolks. Slowly temper the yolks by whisking about 1/2 cup of the hot butterscotch mixture into the yolks.
  6. Pour the tempered yolk mixture back into the saucepan with the remaining butterscotch filling. Return the pan to low heat and cook for 1 minute, stirring constantly. Do not boil.
  7. Remove from heat and stir in the vanilla extract. Pour the hot filling immediately into the pre-baked pie crust.
  8. Prepare the meringue: In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the granulated sugar, beating until stiff, glossy peaks form.
  9. Spread the meringue evenly over the hot filling, making sure the meringue touches the edges of the crust all around to prevent shrinking.
  10. Bake for 10 to 15 minutes, or until the meringue is lightly golden brown.
  11. Cool the pie completely on a wire rack at room temperature for at least 3 hours before slicing. This allows the filling to set properly.

Notes

  • For a richer flavor, substitute 1 cup of the half-and-half with heavy cream.
  • To prevent weeping in the meringue, make sure your mixing bowl and beaters are completely free of any grease or yolk residue.
  • If you prefer a quicker topping, substitute the meringue with 2 cups of stabilized whipped topping spread over the cooled filling.

Nutrition

Find it online: https://cookingzenith.com/butterscotch-pie-classic-homemade-recipe/