This easy and creamy Butterscotch Pie is a delicious dessert that’s perfect for any occasion. With a buttery, flaky crust and a rich, smooth filling, it’s a treat that everyone will love. You can easily make it with simple ingredients, and the sweet meringue topping adds a perfect finishing touch!
Ingredients Needed
Crust:
- 1 All-Butter Pie Crust (store-bought or homemade)
- All-purpose flour, for dusting
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
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
How To Make Butterscotch Pie
- For the Crust: Roll out the pie dough on a lightly floured surface to form a 13-inch circle. Transfer to a 9-inch pie plate, tuck the edges under, and crimp the edges. Prick the bottom and sides with a fork. Freeze for 30 minutes. Preheat the oven to 400°F. Line the crust with parchment paper or foil, fill with pie weights or dried beans, and bake for 18-20 minutes until edges are golden. Remove the weights and parchment, then bake for another 10-15 minutes until golden brown. Let cool completely.
- For the Filling: In a medium heatproof bowl, whisk together egg yolks, cornstarch, and 1/2 cup of the milk until lightened in color. In a medium saucepan, melt butter with 2 tablespoons of water over medium-high heat. Add brown sugar and salt, stirring occasionally, until the mixture is bubbling and caramelized, about 4-5 minutes. Gradually whisk in the remaining milk, and cook until smooth and simmering. Remove from heat, and slowly whisk in one-third of the caramel mixture into the egg yolks. Pour the egg yolk mixture back into the saucepan, whisking constantly, and bring to a boil. Cook for 3-4 minutes until thickened. Strain the mixture into the cooled pie crust and cover with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours or up to 3 days.
- For the Meringue: In a heatproof bowl, whisk egg whites, granulated sugar, vanilla, salt, and cream of tartar. Place the bowl over simmering water and whisk until the sugar dissolves, about 3-5 minutes. Transfer the bowl to a stand mixer and whisk on medium-high until stiff peaks form, about 5-6 minutes. Dollop the meringue over the pie, spreading it out to cover the filling and creating decorative swirls. Toast the meringue using a kitchen torch or broil for about 1 minute until lightly browned. Allow the pie to cool to room temperature before serving.
Recipe Tips
- Use a Cold Pie Crust: Make sure your pie dough is cold before baking. This helps the crust hold its shape and become crispier when baked.
- Don’t Skip the Freezing Step: Freezing the crust before baking prevents it from shrinking or puffing up while it bakes, giving you a perfect pie base.
- Whisk the Egg Yolks Well: When mixing the egg yolks and cornstarch, make sure to whisk until light and smooth. This helps create a smooth, silky filling.
- Use a Candy Thermometer: For the best caramel flavor, cook the sugar mixture to 240°F using a candy thermometer. This ensures the perfect consistency and taste.
- Cool the Pie Completely: Let the pie cool to room temperature before serving to let the filling set and the flavors fully develop.
How To Store Leftovers
- Refrigerate: Cover leftovers butterscotch Pie and store in the fridge for up to 3 days.
- Freeze: Wrap leftovers butterscotch pie well in plastic wrap and foil. Freeze for up to 1 month. Thaw in the fridge before serving.
Nutrition Fact
Serving Size: 1 slice (1/8 of a 9-inch pie)
- Calories: 259
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 35mg
- Sodium: 105mg
- Potassium: 60mg
- Total Carbohydrate: 39g
- Dietary Fiber: 0g
- Sugars: 25g
- Protein: 2g
More Recipes:
Butterscotch Pie
Description
This easy and creamy Butterscotch Pie is a delicious dessert that’s perfect for any occasion. With a buttery, flaky crust and a rich, smooth filling, it’s a treat that everyone will love. You can easily make it with simple ingredients, and the sweet meringue topping adds a perfect finishing touch!
Ingredients
Crust:
Filling:
Meringue:
Instructions
- For the Crust: Roll out the pie dough on a lightly floured surface to form a 13-inch circle. Transfer to a 9-inch pie plate, tuck the edges under, and crimp the edges. Prick the bottom and sides with a fork. Freeze for 30 minutes. Preheat the oven to 400°F. Line the crust with parchment paper or foil, fill with pie weights or dried beans, and bake for 18-20 minutes until edges are golden. Remove the weights and parchment, then bake for another 10-15 minutes until golden brown. Let cool completely.
- For the Filling: In a medium heatproof bowl, whisk together egg yolks, cornstarch, and 1/2 cup of the milk until lightened in color. In a medium saucepan, melt butter with 2 tablespoons of water over medium-high heat. Add brown sugar and salt, stirring occasionally, until the mixture is bubbling and caramelized, about 4-5 minutes. Gradually whisk in the remaining milk, and cook until smooth and simmering. Remove from heat, and slowly whisk in one-third of the caramel mixture into the egg yolks. Pour the egg yolk mixture back into the saucepan, whisking constantly, and bring to a boil. Cook for 3-4 minutes until thickened. Strain the mixture into the cooled pie crust and cover with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours or up to 3 days.
- For the Meringue: In a heatproof bowl, whisk egg whites, granulated sugar, vanilla, salt, and cream of tartar. Place the bowl over simmering water and whisk until the sugar dissolves, about 3-5 minutes. Transfer the bowl to a stand mixer and whisk on medium-high until stiff peaks form, about 5-6 minutes. Dollop the meringue over the pie, spreading it out to cover the filling and creating decorative swirls. Toast the meringue using a kitchen torch or broil for about 1 minute until lightly browned. Allow the pie to cool to room temperature before serving.
Notes
- Use a Cold Pie Crust: Make sure your pie dough is cold before baking. This helps the crust hold its shape and become crispier when baked.
- Don’t Skip the Freezing Step: Freezing the crust before baking prevents it from shrinking or puffing up while it bakes, giving you a perfect pie base.
- Whisk the Egg Yolks Well: When mixing the egg yolks and cornstarch, make sure to whisk until light and smooth. This helps create a smooth, silky filling.
- Use a Candy Thermometer: For the best caramel flavor, cook the sugar mixture to 240°F using a candy thermometer. This ensures the perfect consistency and taste.
- Cool the Pie Completely: Let the pie cool to room temperature before serving to let the filling set and the flavors fully develop.
Butterscotch Pie
