This Butterscotch Pie is a classic dessert that has been enjoyed for generations. It’s creamy, smooth, and full of rich butterscotch flavor. The combination of a flaky pie crust, velvety custard filling, and fluffy meringue topping makes this pie a showstopper that’s perfect for any occasion. If you’re a fan of sweet treats, you won’t want to miss out on this one!
I remember the first time I made Butterscotch Pie for my husband – he was hooked after just one bite! The smooth and creamy texture, combined with the sweet butterscotch flavor, had him going back for seconds and thirds. It’s now become a staple dessert in our household, and I love making it for our little family on special occasions. I hope you enjoy it as much as we do!
“Why This Butterscotch Pie is a Must-Try”
- The butterscotch flavor is rich and decadent, perfect for satisfying your sweet tooth.
- The creamy custard filling is made with a blend of brown sugar, cornstarch, flour, and egg yolks for a silky smooth texture.
- The fluffy meringue topping adds a light and airy touch to the pie.
- The recipe is simple to follow and uses ingredients that you likely already have in your pantry.
Ingredients:
- 1 baked pie shell (9 inches)
- 200g (1 cup) firmly packed brown sugar
- 3 Tbsp cornstarch
- 2 Tbsp flour
- 1/4 tsp salt
- 3 egg yolks, reserve whites
- 710ml (3 cups) milk
- 1/2 stick (1/4 cup) butter or margarine
- 1 tsp vanilla extract
MERINGUE:
- 3 egg whites
- 1 Tbsp water
- 3 Tbsp sugar
Directions:
- In a saucepan, mix together the brown sugar, cornstarch, flour, and salt. Gradually stir in one cup of milk until smooth. Add the remaining milk and cook over low heat, stirring constantly, until the mixture starts to thicken.
- Remove from heat and add a small amount of the hot mixture to the beaten egg yolks. Mix well and then pour the yolk mixture back into the saucepan. Return to the heat and cook until the mixture thickens, stirring constantly.
- Remove from heat and add the butter and vanilla. Let cool for 10 minutes.
- Pour the filling into the baked pie shell.
- Preheat the oven to 350°F (175°C). In a bowl, beat the egg whites and water until foamy. Gradually add the sugar, beating until stiff peaks form. Spread the meringue over the pie, making sure to seal the edges.
- Bake for 5-10 minutes, or until the meringue is golden brown.
- Let cool and then refrigerate for at least an hour before serving.
Notes:
- Make sure to bake the pie shell beforehand according to the package instructions.
- To avoid getting lumps in your custard, be sure to gradually add the milk to the dry ingredients while stirring constantly.
- If you prefer a less sweet meringue, you can reduce the amount of sugar in the recipe.
Conclusion:
Butterscotch Pie is a classic dessert that has been enjoyed for generations. The rich, creamy filling and fluffy meringue topping create a perfect combination of flavors and textures. This recipe is easy to follow and can be made with simple ingredients that are likely already in your kitchen. Whether you’re serving it for a special occasion or simply craving a delicious treat, Butterscotch Pie is sure to satisfy your sweet tooth. So, give it a try and see why this dessert has stood the test of time.
Butterscotch Pie
Ingredients
- 1 baked pie shell 9 inches
- 200 g 1 cup firmly packed brown sugar
- 3 Tbsp cornstarch
- 2 Tbsp flour
- 1/4 tsp salt
- 3 egg yolks reserve whites
- 710 ml 3 cups milk
- 1/2 stick 1/4 cup butter or margarine
- 1 tsp vanilla extract
MERINGUE:
- 3 egg whites
- 1 Tbsp water
- 3 Tbsp sugar
Instructions
- In a saucepan, mix together the brown sugar, cornstarch, flour, and salt. Gradually stir in one cup of milk until smooth. Add the remaining milk and cook over low heat, stirring constantly, until the mixture starts to thicken.
- Remove from heat and add a small amount of the hot mixture to the beaten egg yolks. Mix well and then pour the yolk mixture back into the saucepan. Return to the heat and cook until the mixture thickens, stirring constantly.
- Remove from heat and add the butter and vanilla. Let cool for 10 minutes.
- Pour the filling into the baked pie shell.
- Preheat the oven to 350°F (175°C). In a bowl, beat the egg whites and water until foamy. Gradually add the sugar, beating until stiff peaks form. Spread the meringue over the pie, making sure to seal the edges.
- Bake for 5-10 minutes, or until the meringue is golden brown.
- Let cool and then refrigerate for at least an hour before serving.
Notes
To avoid getting lumps in your custard, be sure to gradually add the milk to the dry ingredients while stirring constantly.
If you prefer a less sweet meringue, you can reduce the amount of sugar in the recipe.
