This retro Butterscotch Pie is certain to become a family favorite. The buttery custard has a velvet-like texture that’s only enhanced by the fluffy meringue on top. It’s a glorious sweet ending to any meal.
Butterscotch isn’t a flavor that you see terribly often in baked goods. I’m not certain why, that’s the case. If you’re a fan of caramel, as I am, it’s an easy transition from caramel to butterscotch sweets. Desserts like butterscotch brownies and loaded butterscotch cookies are two recipes you’ll find here in the MSSK recipe index that remain fan favorites. Rightly so, my family also loves them both. Butterscotch is nostalgic in many ways for me so, that moves it to the top of my favorites list.
Tips for Making Butterscotch Pie
- A very important step in making the filling for this pie, is tempering the egg yolks before adding to the saucepan. Gently warming them with a small amount of the hot liquid will prevent the egg from scrambling when adding them to the pan.
- Should any pesky lumps form in the filling, press the custard through a fine mesh sieve to smooth.
- When spreading the meringue on top of the pie, it’s best to take it all the way to the edge of the filling and crust to “seal” the filling. This will protect it from becoming “weepy” when baking the meringue.
- The custard is delicate so, it needs ample chill time to set. At least 8 hours or overnight is best.
Use a Spoon to Make the Pretty Tips on the Meringue
At times, I think people are intimidated by a meringue. There’s really no need to be, it’s simply sweetened egg whites that are beaten until fluffy. Meringue makes such a pretty topping for many flavors of pie such as mile high coconut cream pie or this chocolate meringue pie from Lovefoodies. After spreading the egg whites on top, use the back of a spoon to create the tips. Repeat until you get the look you want. If you don’t like it, spread smooth and start again, it’s as easy as that.
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Helpful Kitchen Items:
- 1 9 inch deep dish pie crust baked
- 4 Tbsp salted butter
- 1 1/4 cup dark brown sugar
- 3 cups half and half or cream divided
- 1/3 cup cornstarch
- 4 large egg yolks reserve whites for meringue
- 2 tsp pure vanilla extract
- 4 reserved egg whites
- 1/2 tsp cream of tarter
- 1/3 cup granulated sugar
- In a heavy bottomed saucepan, melt together butter and brown sugar. Add 2 1/2 cups half and half. Cook over medium heat for 5 minutes, or until mixture bubbles along the edge.
- Meanwhile, whisk together remaining 1/2 cup half and half, cornstarch and eggs. Add 1/4 cup hot liquid to temper. Stream tempered eggs into saucepan, whisking constantly.
- Cook over medium heat until mixture begins to thicken, whisking constantly. Lower heat to simmer and allow to bubble while whisking for 1-2 minutes longer.
- Remove from heat, add vanilla. Mix well. Pour into crust. Chill while you make the meringue.
- To make meringue: Using an electric mixer beat together egg whites and cream of tarter until foamy. Gradually add sugar beating until stiff glossy peaks form.
- Remove pie from fridge, Spread meringue onto pie taking it to the edge. Preheat oven to 350°F. Bake pie for 10-12 minutes or until peaks are lightly browned, turning as needed for even browning. Chill for 8 hours or overnight before slicing.
- Store leftovers chilled.