Butterscotch Pie

This Southern Butterscotch Pie features a rich, homemade custard filling with deep butterscotch flavor, topped with fluffy meringue in a flaky crust. A classic, comforting dessert perfect for any occasion.

Course Dessert, Pie

Cuisine American, Southern

Keyword butterscotch-pie, butterscotch-pie-recipe

Prep Time 20

Cook Time 10

Chill time 8

Total Time 8 30

Servings pieces

Calories 522kcal

Ingredients

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 (room temperature)
2 tsp pure vanilla extract
Meringue:
4 reserved egg whites room temperature
1/2 tsp cream of tarter
1/3 cup granulated sugar

Instructions

In a heavy bottomed saucepan melt together butter and brown sugar. Add 2 1/2 cups half and half to the sugar mixture. 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 the heat, add vanilla. Mix well. Pour into crust. Chill while you make the meringue.
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 golden brown, turning as needed for even browning.
Chill for 8 hours or overnight before slicing. Store leftovers chilled.

Notes

Pie Crust - You can use a frozen pie shell, refrigerated crust or homemade pie crust.
Bake the Crust - To prebake the crust, dock the bottom of the pie pastry with a fork, then cover with parchment paper. Fill with pie weights or beans and bake prior to filling. Depending on the kind of crust used time can vary. Bake in a preheated 375 degree oven for 20-25 minutes or until golden brown.
Sugar - Using dark brown sugar in the filling gives the pie depth of flavor.
Butter - Should you use unsalted butter, add a pinch of salt to enhance the flavor of the filling.
Half and Half - Half and half will make the texture of the butterscotch pie filling creamy and decadent. You could use whole milk or heavy cream, if desired.
Meringue - This pie is traditionally topped with a fluffy meringue. You could use whipped cream in a pinch, if that's your preference.

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