Indulge in the velvety smoothness of Butterscotch Pie. This creamy, rich dessert is topped with a light meringue and is perfect for any special occasion.

Introduction

Butterscotch Pie is a timeless dessert that combines the deep, rich flavors of butterscotch with a silky, creamy filling, all nestled in a flaky pie crust. This classic pie is often topped with a delicate meringue, adding a light and airy contrast to the decadent filling. The distinct flavor of butterscotch, with its caramelized sugar and butter notes, makes this pie a nostalgic treat that’s perfect for family gatherings, holidays, or whenever you’re in the mood for something truly special. While it may seem like an old-fashioned dessert, Butterscotch Pie has a way of delighting modern taste buds with its perfect balance of sweetness and richness. Whether you’re making it for the first time or revisiting a cherished family recipe, this pie is sure to impress with its luscious texture and unforgettable flavor.

Ingredients

For the Pie Crust:

• 1 pre-baked 9-inch pie crust (store-bought or homemade)

For the Butterscotch Filling:

• 1 cup brown sugar, packed
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 2 cups whole milk
• 3 large egg yolks, lightly beaten
• 3 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Meringue Topping:

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract

Directions

For the Butterscotch Filling:

1. Combine Dry Ingredients: In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.
2. Add Milk and Heat: Gradually whisk in the milk until the mixture is smooth. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble.
3. Temper the Egg Yolks: Slowly pour about 1/2 cup of the hot mixture into the beaten egg yolks, whisking constantly to prevent curdling. Then, slowly pour the tempered egg yolks back into the saucepan, continuing to whisk.
4. Finish the Filling: Cook for another 2-3 minutes until the filling is thick and smooth. Remove from heat and stir in the butter and vanilla extract until fully melted and incorporated.
5. Fill the Crust: Pour the hot butterscotch filling into the pre-baked pie crust, spreading it out evenly.

For the Meringue Topping:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Beat the Egg Whites: In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, and continue to beat until stiff, glossy peaks form. Finally, beat in the vanilla extract.
3. Top the Pie: Spoon the meringue over the warm butterscotch filling, spreading it out to cover the entire surface and sealing the edges to the crust.
4. Bake the Pie: Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
5. Cool and Chill: Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving to ensure the filling sets.

How to Prepare

Creating Butterscotch Pie requires a bit of patience, but the results are well worth the effort. Start by preparing a smooth, rich butterscotch filling using brown sugar, cornstarch, milk, and egg yolks. Once thickened, the filling is poured into a pre-baked pie crust. While the filling is still warm, prepare a light and airy meringue topping by beating egg whites with cream of tartar and sugar until stiff peaks form. The meringue is then spread over the filling and baked until golden brown. After cooling and chilling, the pie is ready to serve, offering a delightful combination of creamy butterscotch and fluffy meringue in every bite.

 Preparation Time

• Active Cooking Time: 30 minutes
• Total Time: 3 hours (including chilling)

 Servings

This recipe serves 8 people.

FAQs

Q1: Can I use a graham cracker crust instead of a traditional pie crust? Yes, a graham cracker crust adds a nice texture and flavor to the pie, making it a great alternative.

Q2: How do I prevent the meringue from weeping? Ensure the meringue is spread over the hot filling, and bake it until fully set and golden brown. This helps create a seal that prevents weeping.

Q3: Can I make this pie ahead of time? Yes, Butterscotch Pie can be made a day in advance. Store it in the refrigerator and add the meringue topping just before serving for best results.

Q4: What if I don’t have cream of tartar? You can omit the cream of tartar, but it helps stabilize the meringue. A small splash of lemon juice or vinegar can be used as a substitute.

Q5: Can I make the filling without using egg yolks? Egg yolks are essential for the richness and texture of the filling, so it’s best not to omit them. However, you could try a cornstarch-only version for a different texture.

Conclusion

Butterscotch Pie is a classic dessert that never goes out of style. With its rich, velvety filling and light meringue topping, this pie is a perfect balance of sweet and creamy. The deep caramel notes of the butterscotch paired with the airy meringue make each bite a truly indulgent experience. Whether you’re serving it for a holiday meal or just because, Butterscotch Pie is sure to delight everyone at the table. This recipe may require a little extra effort, but the result is a show-stopping dessert that’s as beautiful as it is delicious. Enjoy this old-fashioned favorite and create new memories with each slice.