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Butterscotch Pie
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Butterscotch Pie

Course Dessert, Pie
Cuisine American, Southern
Keyword butterscotch-pie, butterscotch-pie-recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chill time 8 hours
Total Time 8 hours 30 minutes
Servings 8 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
  • 2 tsp pure vanilla extract
  • Meringue:
  • 4 reserved egg whites
  • 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. 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 on to 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.

Nutrition

Serving: 1piece | Calories: 522kcal | Carbohydrates: 65g | Protein: 7g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 226mg | Potassium: 227mg | Fiber: 1g | Sugar: 42g | Vitamin A: 619IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 1mg