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Butterscotch Pie

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This Butterscotch Pie is a decadent, old-fashioned dessert with a buttery, rich butterscotch pudding filling and a fluffy meringue topping, all nestled in a flaky pie crust. Perfect for holidays and festive gatherings.

  • Author: Tina
  • Prep Time: 1 hour 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 6 hours
  • Yield: 8–10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1 All-Butter Pie Crust

All-purpose flour, for dusting

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 (filling)

4 large egg whites

1 cup granulated sugar

1/2 tsp vanilla extract

1/4 tsp kosher salt (meringue)

1/4 tsp cream of tartar

Instructions

  1. On a lightly floured surface, roll the pie dough into a 13-inch circle and transfer to a 9-inch pie plate. Crimp the edges as desired.
  2. Prick the bottom and sides of the dough with a fork and freeze for 30 minutes.
  3. Preheat oven to 400℉ (200°C). Line the crust with parchment paper and fill with pie weights.
  4. Bake for 18–20 minutes until edges are lightly golden. Remove weights and parchment, and bake 10–15 minutes more until fully golden. Cool.
  5. In a bowl, whisk egg yolks, cornstarch, and 1/2 cup milk until lightened. Stabilize bowl with a twisted towel ring.
  6. In a saucepan, melt butter and 2 tbsp water over medium-high heat. Add brown sugar and salt. Cook until bubbling and caramel-scented, about 4–5 minutes (240℉).
  7. Slowly whisk in the remaining 2 cups milk, cook until smooth and simmering.
  8. Temper the egg mixture by gradually whisking in one-third of the hot mixture. Return everything to saucepan and whisk until boiling and thickened, 3–4 minutes.
  9. Strain the pudding into the cooled crust. Press plastic wrap directly onto surface and chill at least 4 hours or up to 3 days.
  10. To make meringue: bring 1 inch of water to a simmer. In a mixer bowl, combine egg whites, sugar, vanilla, salt, and cream of tartar.
  11. Set bowl over simmering water, whisking constantly until 160℉ and sugar is dissolved (not grainy to touch), about 3–5 minutes.
  12. Transfer to stand mixer with whisk attachment and beat on medium-high until stiff, glossy peaks form, about 5–6 minutes.
  13. Dollop and spread meringue over chilled filling. Use spoon to create swirls.
  14. Toast meringue with a kitchen torch or broil for about 1 minute until golden. Cool to room temperature before serving.

Notes

  • You can prepare the crust and filling up to 3 days in advance.
  • Use plastic wrap directly on the filling to avoid a skin forming.
  • Make meringue on the day of serving for best texture.
  • To toast meringue, use a torch or broil briefly—watch carefully to prevent burning.
  • For variations, try adding nuts, spices, or a chocolate drizzle.

Nutrition

Find it online: https://cheftinaskitchen.com/butterscotch-pie/