My grandma used to make this retro dish, and it’s still a tradition for us to eat it now!
Butterscotch Pie, with its rich, indulgent filling and fluffy meringue topping, is a classic dessert that has been savored in American homes for generations.
The origins of butterscotch are based in Scotland, but it became a popular flavor in the 19th century in the United States, particularly in pies.
This dessert is known for its smooth, buttery filling that gets its distinctive brown sugar and butter flavor profile from the classic butterscotch sauce.
Topped with a light and airy meringue, this pie is a true balance of texture and taste that becomes a sumptuous treat perfect for holidays, family gatherings, or just a sweet way to end a meal.
This Butterscotch Pie is best served chilled, allowing the flavors to meld and the filling to set perfectly.
For an even more delightful experience, complement the pie with a side of vanilla bean ice cream or a dollop of whipped cream to accentuate the butterscotch flavor.
For those that enjoy contrast, a warm cup of coffee or a glass of cold milk make excellent accompaniments that stand up well to the sweetness of the pie.
When presenting this confection, sprinkle a dash of cinnamon or some toasted pecans on top to add a touch of elegance and a hint of spice.
Ingredients:
1 9-inch deep-dish pie crust, pre-baked and cooled
1 cup dark brown sugar, packed
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
4 large egg yolks
1/4 cup unsalted butter
1 teaspoon vanilla extract
For the meringue:
4 egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
Instructions:
1. Begin making the butterscotch filling by combining brown sugar, cornstarch, and salt in a large saucepan. Gradually stir in milk until smooth. Cook over medium heat, stirring constantly until the mixture thickens and becomes smooth.
2. In a small bowl, slightly beat the egg yolks. To temper the yolks, whisk in a small amount of the hot mixture into the yolks. Continue adding the hot mixture, about a half cup at a time, until you’ve mixed in at least half of it—this prevents the eggs from curdling.
3. Return the tempered yolks back into the saucepan. Heat over medium, stirring constantly, until the mixture just comes to a boil and becomes very thick. Remove from the heat and stir in the butter and vanilla extract until the butter has melted and is fully incorporated.
4. Pour the butterscotch filling into the pre-baked pie crust. Set aside to cool slightly while you make the meringue.
5. For the meringue, beat the egg whites with cream of tartar in a clean bowl until soft peaks form. While continuing to beat, slowly add in granulated sugar and keep beating until stiff peaks form.
6. Spoon the meringue over the warm filling, spreading to the crust edge to seal it and prevent the meringue from shrinking. Use the back of a spoon to create peaks in the meringue.
7. Bake in a preheated oven at 350°F (175°C) for about 15 minutes, or until the meringue is golden brown.
8. Remove the pie from the oven and allow it to cool for 1 hour. Then refrigerate for at least 3 hours, or until set, before serving.
Enjoy your homemade Butterscotch Pie with its beautifully browned meringue, knowing you’ve created a dessert that’s a time-honored delight across generations, perfect for any time a sweet craving hits.
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