Description
Make this old-fashioned butterscotch pie featuring a rich, homemade filling and a light, fluffy meringue topping.
Ingredients
Scale
- 1 (9 inch) unbaked pie crust
- 1 cup packed light brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 3 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For the Meringue:
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
Instructions
- Preheat your oven to 350 degrees F. Bake the pie crust according to package directions until lightly golden. Cool completely on a wire rack.
- In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens significantly and comes to a boil. Boil for one minute, stirring constantly. Remove from heat.
- In a small bowl, whisk the egg yolks. Slowly temper the yolks by whisking about 1/2 cup of the hot sugar mixture into the yolks.
- Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium-low heat, stirring constantly, until the filling thickens again and just begins to bubble. Do not boil after adding the yolks.
- Remove from heat. Stir in the butter and vanilla extract until the butter melts completely.
- Pour the hot filling immediately into the cooled, prebaked pie crust.
- To make the meringue, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the granulated sugar, beating until stiff, glossy peaks form.
- Spread the meringue over the hot filling, making sure the meringue touches the edges of the crust all around to prevent shrinking.
- Bake at 350 degrees F for 10 to 15 minutes, or until the meringue is lightly golden brown.
- Cool the pie completely on a wire rack for at least 3 hours before slicing.
Notes
- Chill the pie for at least 4 hours before serving for the best texture.
- If you prefer a simpler topping, you can use whipped cream instead of meringue.
- Use whole milk for the creamiest filling consistency.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45
- Sodium: 180
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 52
- Fiber: 1
- Protein: 7
- Cholesterol: 110