Butterscotch Pie

Why You’ll Love This Recipe

Butterscotch is one of the most underrated dessert flavors, and this pie is the perfect way to showcase its rich, buttery, caramel-like sweetness. The filling is a homemade butterscotch pudding, and the pie is topped with a fluffy meringue. The recipe is designed so you can prepare it in stages, which means it’s not too much work at the last minute. It’s perfect for Thanksgiving or any festive gathering, and it’s guaranteed to be a crowd-pleaser!

Ingredients

For the Crust:

1 All-Butter Pie Crust

All-purpose flour, for dusting

For the Filling:

4 large egg yolks

1/4 cup cornstarch

2 1/2 cups whole milk

4 tbsp salted butter

1 1/4 cups packed dark brown sugar

1/4 tsp kosher salt

For the Meringue:

4 large egg whites

1 cup granulated sugar

1/2 tsp vanilla extract

1/4 tsp kosher salt

1/4 tsp cream of tartar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Step-by-Step Instructions

For the Crust:

On a lightly floured surface, roll the pie dough into a 13-inch circle. Transfer the dough to a 9-inch pie plate (not a deep-dish plate). Tuck the edges of the dough under to be even with the rim of the pie plate and crimp as desired.

Thoroughly prick the bottom and sides of the dough with a fork. Place the pie plate in the freezer for 30 minutes.

Preheat the oven to 400℉ (200°C). Line the pie dough with parchment paper or foil, then fill with pie weights or dried beans.

Bake until the edges of the crust are lightly golden brown, 18 to 20 minutes. Remove the pie weights and parchment paper and return the crust to the oven. Bake until the entire crust is golden brown, 10 to 15 minutes more. Let the crust cool while you prepare the filling.

For the Filling:

In a medium heatproof bowl, combine the egg yolks, cornstarch, and 1/2 cup of the milk. Whisk until lightened in color.

Prepare your work space by twisting a kitchen towel lengthwise and arranging it in a circle on the counter. Place the bowl in the center of the circle to stabilize it while you whisk.

In a medium saucepan, melt the butter and 2 tablespoons water over medium-high heat. Add the brown sugar and salt and cook, stirring occasionally, until the sugar is melted and bubbling (it may separate and look grainy, but will come together as it cooks). Continue to cook for 4 to 5 minutes, until the mixture smells like caramel and registers 240℉ on a candy thermometer.

Gradually whisk in the remaining 2 cups of milk (it will sputter and may initially clump), then cook, stirring until smooth and simmering.

Turn off the heat and pour about one-third of the brown sugar mixture into the egg yolk mixture in a steady stream, whisking constantly. Pour the egg yolk mixture back into the saucepan and return to medium-high heat.

Whisk constantly until the mixture comes to a boil and thickens, about 3 to 4 minutes.

Strain the pudding through a mesh strainer into the baked pie crust. Press a piece of plastic wrap directly onto the filling to prevent a skin from forming. Refrigerate for at least 4 hours or up to 3 days.

For the Meringue:

In a medium saucepan, bring 1 inch of water to a simmer over medium heat.

In the bowl of a stand mixer, whisk together the egg whites, granulated sugar, vanilla, salt, and cream of tartar. Place the bowl over the simmering water and whisk, scraping the sides of the bowl frequently with a rubber spatula so that the egg whites don’t cook. Continue until the mixture registers 160℉ on a candy thermometer, 3 to 5 minutes. (When rubbed between your fingers, the mixture should not feel grainy.)

Transfer the bowl to a stand mixer fitted with a whisk attachment and whisk on medium-high speed until the meringue is glossy and forms stiff peaks, about 5 to 6 minutes.

Dollop the meringue over the pie, covering the filling. Use the back of a spoon to create decorative swoops and swirls.

Toasting the Meringue:

Use a kitchen torch to toast the meringue, or place the pie under the broiler until lightly toasted, about 1 minute.

Let the pie cool to room temperature before serving.

Tip: You can bake the crust and fill it up to three days in advance. Wrap the pie in plastic, pressing the plastic directly on the surface of the filling, and refrigerate. Make the meringue on the day you plan to serve the pie.

Servings and Timing

Servings: 8-10 servings

Prep Time: 1 hour 5 minutes

Total Time: 6 hours (including cooling time)

Variations

Nutty Twist: Add finely chopped pecans or walnuts to the crust for a nutty crunch that complements the creamy filling.

Chocolate Drizzle: Drizzle melted chocolate over the meringue before toasting for a decadent chocolate butterscotch combo.

Spiced Flavor: Add a pinch of cinnamon or nutmeg to the butterscotch filling for extra warmth and depth.

Storage/Reheating

Storage: Store the pie in the fridge. If you are refrigerating it without meringue, place plastic wrap directly on the surface of the filling to prevent a skin from forming.

Leftovers: If you have leftover meringue-topped pie, insert toothpicks into the top of the meringue to keep the plastic wrap from touching it, and store it in the fridge.

FAQs

Why do I need to strain the filling?

Straining removes any bits of egg that may remain after tempering, ensuring the pudding is smooth and creamy without any grainy texture.

Can I make this pie in advance?

Yes! You can make the crust and filling ahead of time and refrigerate them. Just make the meringue on the day you plan to serve it.

How do I prevent a skin from forming on the pudding?

Press plastic wrap directly onto the surface of the pudding filling as it chills to prevent a skin from forming.

How do I toast the meringue?

You can either use a kitchen torch or place the pie under the broiler for about 1 minute, watching closely to avoid burning the meringue.

Can I freeze this pie?

It’s not recommended to freeze the meringue, but you can freeze the pie crust and butterscotch filling separately. Just make sure to thaw before assembling and topping with fresh meringue.

Conclusion

This Butterscotch Pie is a showstopper that will leave everyone at your holiday table in awe. With its rich, buttery filling and the light, fluffy meringue topping, it’s the perfect balance of textures and flavors. Whether you’re making it for Thanksgiving, Christmas, or any special occasion, this pie will surely be the star of the dessert spread!

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