There’s something magical about the first bite of a Butterscotch Meringue Pie. The golden filling, rich with that deep, caramel-like flavor, pairs perfectly with a cloud of sweet, toasted meringue. I first tried this old-fashioned recipe at my grandmother’s house, and it instantly became my go-to dessert for holidays and family gatherings. The smell of brown sugar and vanilla fills the kitchen, promising something comforting and indulgent. If you love creamy, nostalgic pies, this Butterscotch Meringue Pie recipe is a must-try.
How to Make Butterscotch Meringue Pie
Creating a Butterscotch Meringue Pie from scratch is easier than you might think. The filling is smooth, creamy, and packed with flavor, while the meringue topping adds a light, airy contrast. This recipe uses simple ingredients and a few helpful tricks to ensure your pie turns out perfectly every time. Whether you’re making it for a special occasion or just a cozy night in, this pie is guaranteed to impress.
Ingredients
- 1 prepared 9-inch pie crust (baked and cooled)
- 1 cup packed brown sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- Whipped cream (optional, for serving)
- Extra butterscotch chips or caramel sauce (optional, for garnish)
Step-by-Step Instructions
In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Slowly add the milk, whisking constantly to prevent lumps. Cook over medium heat, stirring frequently, until the mixture thickens and begins to bubble—about 5 to 7 minutes.
In a separate bowl, whisk the egg yolks. Gradually pour about 1/2 cup of the hot mixture into the yolks, whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan and continue cooking for another 2 to 3 minutes, stirring constantly, until thick and smooth.
Remove the pan from heat and stir in the butter and vanilla extract until fully incorporated. Pour the butterscotch filling into the prepared pie crust, spreading it evenly. Cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until fully set.
Once the filling is set, preheat your oven to 350°F (175°C). In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar, beating until stiff, glossy peaks form. Spread the meringue over the chilled filling, making sure to seal the edges to the crust.
Bake the pie for 10 to 12 minutes, or until the meringue is golden brown. Let cool completely before serving. Top with whipped cream and extra butterscotch chips or a drizzle of caramel sauce if desired.
Pro Tips for Butterscotch Meringue Pie
For the creamiest filling, use whole milk and don’t rush the thickening process. Stir constantly to avoid lumps and ensure a smooth texture. When making the meringue, make sure your bowl and beaters are completely clean and free of grease—any trace of fat can prevent the egg whites from reaching their full volume. Seal the meringue to the crust to prevent weeping and shrinkage during baking.
Variations
You can customize your Butterscotch Meringue Pie by adding a tablespoon of bourbon or rum to the filling for a grown-up twist. For a nutty flavor, sprinkle chopped toasted pecans or walnuts over the filling before adding the meringue. If you prefer a more intense butterscotch flavor, swap in dark brown sugar for part of the light brown sugar.
Troubleshooting Tips
If your filling is too thin, it may not have cooked long enough. Return it to the heat and cook until it thickens. If the meringue weeps or shrinks, make sure it’s sealed to the crust and that your egg whites were beaten to stiff peaks. If the pie filling cracks after chilling, gently smooth it with a spatula before adding the meringue.
Ingredient Substitutions
For a dairy-free version, use almond or oat milk instead of whole milk. If you don’t have cream of tartar, substitute with a pinch of lemon juice or white vinegar. For a gluten-free crust, use a store-bought gluten-free pie shell or make your own with almond flour.
Storage and Serving Suggestions
Store your Butterscotch Meringue Pie in the refrigerator, covered, for up to 3 days. Serve chilled for the best texture. This pie is perfect for holidays, potlucks, or as a comforting dessert after a simple meal. Garnish with whipped cream and a sprinkle of butterscotch chips for an extra-special touch.
Frequently Asked Questions
- Can I make Butterscotch Meringue Pie ahead of time? Yes, you can prepare the filling and chill it up to a day in advance. Add the meringue and bake just before serving.
- Can I use a store-bought pie crust? Absolutely! A good-quality store-bought crust works perfectly.
- Why did my meringue weep? This usually happens if the meringue isn’t sealed to the crust or if the egg whites weren’t beaten enough.
- Can I freeze Butterscotch Meringue Pie? It’s best enjoyed fresh, but you can freeze the unfilled crust and the cooked filling separately for up to a month.
- What’s the difference between Butterscotch Pie and Butterscotch Meringue Pie? The meringue topping adds a light, fluffy contrast to the rich, creamy filling.
- Can I make this pie without eggs? The filling relies on egg yolks for creaminess, but you can try a cornstarch-based vegan custard for a similar texture.
- How do I prevent a soggy crust? Blind bake your crust and make sure it’s fully cooled before adding the filling.
Butterscotch Meringue Pie
Equipment
- Pie dish
- Saucepan
- Mixing bowls
- Whisk
- Oven
Ingredients
- 1 prepared 9-inch pie crust (baked and cooled)
- 1 cup packed brown sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- as needed whipped cream (optional, for serving)
- as needed extra butterscotch chips or caramel sauce (optional, for garnish)
Instructions
- In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Slowly add the milk, whisking constantly to prevent lumps. Cook over medium heat, stirring frequently, until the mixture thickens and begins to bubble—about 5 to 7 minutes.
- In a separate bowl, whisk the egg yolks. Gradually pour about 1/2 cup of the hot mixture into the yolks, whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan and continue cooking for another 2 to 3 minutes, stirring constantly, until thick and smooth.
- Remove the pan from heat and stir in the butter and vanilla extract until fully incorporated. Pour the butterscotch filling into the prepared pie crust, spreading it evenly. Cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until fully set.
- Preheat your oven to 350°F (175°C). In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar, beating until stiff, glossy peaks form. Spread the meringue over the chilled filling, making sure to seal the edges to the crust.
- Bake the pie for 10 to 12 minutes, or until the meringue is golden brown. Let cool completely before serving. Top with whipped cream and extra butterscotch chips or a drizzle of caramel sauce if desired.
Notes
- For the creamiest filling, use whole milk and don’t rush the thickening process.
- Make sure your bowl and beaters are completely clean and free of grease for the best meringue.
- Seal the meringue to the crust to prevent weeping and shrinkage.
