Ready to indulge in a little slice of nostalgia? This butterscotch pie with sticky-sweet meringue is a comforting reminder of a bygone era.
With its luscious, caramel-like filling and light, airy meringue topping, it’s a terrific blend of rich warmth and creaminess.
It’s a timeless treat that’ll invoke memories of cozy gatherings and small-town delights.
As long as you appreciate butterscotch, you’ll love this yummy pie.
Why You’ll Love This Butterscotch Pie
Labor of Love: You’ll use a pre-made crust, but the filling does take a bit of time to make. Trust me, it’s more than worth it!
Rich, Decadent Taste: This pie offers a silky smooth, caramel-infused filling to delight the palate. It’s rich and indulgent – a standout dessert for any occasion.
Elegant Presentation: Topped with a beautifully browned meringue, this pie looks as impressive as it tastes. It’s an ideal centerpiece for gatherings and celebrations.
Ingredients
- Brown Sugar: Adds rich, deep sweetness and caramel notes to the filling.
- Cornstarch: Thickens the pie to create that smooth, creamy texture.
- Whole Milk: Balances the richness and ensures a silky consistency.
- Egg Yolks: Adds richness and helps thicken the butterscotch filling.
- Granulated Sugar: Sweetens and caramelizes to form the base of the butterscotch flavor. You’ll also need it in the meringue.
- Water: Helps dissolve the sugar during the caramelization process.
- Heavy Cream: Creates a luscious, rich texture and enhances the butterscotch flavor.
- Vanilla Extract: Adds warmth and depth to the butterscotch flavor.
- Unsalted Butter: Provides a smooth, velvety finish to the filling.
- Pie Crust: The crunchy base that holds all that creamy goodness. I used a graham cracker crust, but you can use pastry if you prefer.
- Egg Whites: Whipped into a fluffy meringue that tops the pie.
- Cream of Tartar: Stabilizes the meringue for a perfect, airy finish.
How to Make Butterscotch Pie
Whether you’re looking to impress guests or simply treat yourself, this butterscotch pie is sure to satisfy your sweet tooth and warm your heart.
The combination of brown sugar, butter, heavy cream, and vanilla creates a luscious filling that’s both comforting and luxurious.
And yes, it’s more complicated than a box mix of pudding. But after one bite, you’ll see why this dessert is so special.
1. PREP: Whisk the brown sugar, cornstarch, salt, milk, and egg yolks in a heatproof bowl until smooth. Set aside.
2. COOK: Heat the granulated sugar and water in a heavy-bottomed saucepan over medium-low until golden. Swirl until dissolved and caramel-colored.
3. COMBINE: Slowly whisk the heavy cream into the caramel. Cook until smooth and thickened.
4. TEMPER: Gradually whisk the hot caramel into the egg mixture. Return to the saucepan and cook until thickened.
5. FINISH: Whisk in the vanilla and butter. Strain into the pie crust and smooth out. Cover with plastic wrap and cool. Refrigerate the pie for 5 hours to set.
6. HEAT: Simmer 2 inches of water in a saucepan for the meringue.
7. WHISK: Mix the egg whites and sugar over simmering water until dissolved and 160°F. Remove from heat, add cream of tartar, and beat until stiff peaks form.
8. TOP: Spread or pipe the meringue over the chilled pie. Torch or broil until golden. Serve and enjoy!
Tips for the Best Butterscotch Pie
This pie is like a warm hug on a chilly day, with its silky, rich butterscotch filling nestled in a perfectly baked crust.
The meringue topping is the cherry on top, adding a light and fluffy contrast to the creamy filling.
If all that sounds complicated, don’t worry – these tips will help.
- Use room-temp ingredients: Room temperature eggs, milk, and cream blend more smoothly, preventing lumps.
- Temper carefully: When adding caramel to the egg mixture, whisk constantly to prevent curdling.
- Watch the caramel: Swirl the pan gently instead of stirring to avoid sugar crystallizing. Don’t leave the pan, as it can burn quickly.
- Cool completely: Ensure the pie filling is fully chilled before adding the meringue to prevent it from melting.
- Torch or Broil: Keep a close eye when toasting the meringue to avoid burning.
- Seal the edges. Spread the meringue all the way to the crust edges. Doing so will “seal” the pie and prevent shrinkage and weeping.
- Use a sharp knife. For neat servings, cut slices with a sharp, clean knife dipped in hot water.
- Jazz it up. Want to really make this recipe your own? Add chopped nuts, chocolate chips, or a splash of bourbon to the filling. You can also experiment with different layers, such as peanut butter or chocolate.
How to Store
If you’re looking for a dessert that’s both comforting and impressive, this butterscotch pie is your answer.
Unfortunately, it doesn’t store for long. But you can make the filling ahead!
To Make Ahead: Make the pudding 1-2 days in advance. Keep covered in the fridge, then stir before spreading into the pie. Top with fresh meringue before serving.
To Store: Cover the pie loosely with plastic wrap or foil and store it in the refrigerator for up to 3 days. Ensure the pie is well-covered to prevent moisture from making the meringue weep.
Avoid Freezing: The meringue doesn’t freeze well and can become soggy upon thawing. It’s best to enjoy the pie fresh or refrigerated.
More Butterscotch Desserts You Have to Try
Butterscotch Bars
Homemade Butterscotch Pudding
Butterscotch Fudge
Chewy Butterscotch Brownies
Butterscotch Pie
4
servings30
minutes30
minutes622
kcalThis rich, creamy butterscotch pie with toasted meringue features a velvety-smooth caramel filling and a fluffy, sticky-sweet topping.
Ingredients
- For the Pie
3/4 cup brown sugar, packed
1/4 cup cornstarch
1/2 teaspoon salt
1 1/2 cups whole milk, room temperature
5 large egg yolks
1/2 cup granulated sugar
1/4 cup water
1 1/2 cups heavy cream, room temperature
1 teaspoon vanilla extract
1/4 cup unsalted butter, cubed
1 (9-inch) pie crust, baked
- For the Meringue Topping
4 large egg whites, room temperature
1 cup granulated sugar
1/4 teaspoon cream of tartar
Instructions
- Make the pie filling: In a large, heat-proof bowl, whisk the brown sugar, cornstarch, salt, whole milk, and egg yolks until smooth and lump-free. Set aside.
- Add the granulated sugar to a large, heavy-bottomed saucepan. Drizzle the water around the edge of the pan and turn the heat to medium-low. Cook, without stirring, until the sugar begins to turn golden at the edges. Then, gently swirl the pan to distribute the heat.
- Continue swirling the pan until the sugar is dissolved and is deep caramel in color. Slowly drizzle the heavy cream into the sugar, whisking constantly until smooth. (Be careful; it might bubble and spit.) Cook until smooth and thickened, whisking constantly. Remove from the heat.
- Carefully pour about half a cup of the hot caramel into the egg mixture, whisking constantly until well combined. Keep adding the caramel, whisking constantly, until about half has been incorporated. Then, pour the hot egg mixture into the saucepan.
- Return the pot to the heat and cook, whisking constantly, until the mixture begins to bubble and thicken. Remove the pot from the heat and whisk in the vanilla and cubed butter.
- Strain the pudding into the prepared pie crust. Spread it evenly and press a sheet of plastic wrap directly onto the surface. Leave to cool for an hour before placing in the fridge to set, about 5 hours.
- Make the meringue: Place a medium saucepan with 2 inches of water over medium-low heat. Bring to a low simmer.
- While the water heats, combine the egg whites and granulated sugar in a large, heat-proof bowl (wider than the rim of the pot). Place the bowl over the simmering water (the bottom of the bowl should not touch the water) and whisk until the sugar is dissolved. It should be 160°F.
- Remove the bowl from the heat and whisk in the cream of tartar. Then, beat with an electric mixer until stiff peaks form. Alternatively, pour the mixture into a stand mixer and beat with the whisk attachment.
- Spread or pipe the meringue over the chilled pie. Use a Chef’s torch to toast the top, or place it under the broiler for 1-2 minutes until golden (watch closely so it doesn’t burn). Serve immediately and enjoy!
Notes
- If using a pastry case, bake it per the package instructions then let it fully cool before adding the filling.
- Monitor the caramel carefully, but do not stir. Swirl the pan gently to help it cook evenly.
- Skip the meringue and top the pie with whipped cream instead.
