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Butterscotch Pie

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.
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Prep Time 30 minutes
Cook Time 15 minutes
Course cake, Dessert
Cuisine American
Servings 8
Calories 487 kcal

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

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.