Butterscotch Pie: Creamy, sweet, and a delightful fall dessert!
This pie is so delicious with a creamy pudding-like filling crowned with beautiful golden peaks of meringue. This Butterscotch Pie is a delightful ending to any meal. If you are a huge fan of pies and butterscotch, this pie is a must-try!
The rich, creamy filling is spread onto a flaky pie crust topped with meringue. To make dessert heaven, serve this Butterscotch Pie with a dollop of whipped cream.
What You Need To Make This Butterscotch Pie
- Dough for single-crust pie
- Butter
- All-purpose flour
- Brown sugar
- Whole milk
- Salt
- Egg yolks
- Vanilla extract
MERINGUE:
- Egg whites
- Cream of tartar
- Sugar
To make this recipe gluten-free (you should use these ingredients instead):
- Use gluten-free pie crust or homemade.
- Opt for gluten-free flour instead of all-purpose flour.
Steps To Make Butterscotch Pie
Step 1: Place a 1/8-inch thick circle of dough on a 9-inch pie plate, trimming it to half an inch beyond the rim of the plate, and flute the edges. Chill in the fridge for 30 minutes.
Step 2: Use a thick foil to line the unpricked crust and fill it with dried beans, pie weights, or uncooked rice. Bake in a 425 degrees preheated oven for 15 – 20 minutes until the edges of the crust are light golden brown. Take the foil and weight off and bake for additional 3 – 6 minutes until the bottom is golden brown. On a wire rack, let the pie crust cool. Set the oven to 350 degrees.
Flour:
Brown sugar:
Step 3: Let the butter melt in a saucepan. Once off the heat, stir in the flour until smooth. Whisk in the brown sugar and return the pan to the heat. Add the milk and salt. Mix until well blended. Cook and stir on medium-high heat until bubbly and thickened.
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Salt:
Step 4: Take the pan off the heat and whisk in about a cup of the hot filling into the egg yolks. Add them to the pan while stirring regularly. Bring the mixture to a boil and cook for 2 minutes more. Remove from the heat, then gently whisk in the vanilla.
Step 5: Into the cooled crust, pour the mixture.
Step 6: To make the meringue, beat the egg whites and cream of tartar on medium speed until soft peaks form. Next, slowly add in the sugar (around 1 tsp at a time), beating on high until the sugar has dissolved and stiff glossy peaks form.
Step 7: Over the hot filling, spread the meringue, making sure to seal the edges of the crust.
Step 8: Bake for 12 – 15 minutes until the meringue is golden brown. Move to a wire rack to cool for an hour, then chill in the fridge for at least 3 hours.
Frequently Asked Questions
How to store leftover Butterscotch Pie?
In an airtight container, keep any leftovers. Use a pie carrier if available. Covering the pie with plastic wrap is not recommended as it will tear up the meringue.
Can I use graham cracker crust to make this pie?
Yes! Make homemade graham cracker crust and use it instead of the pie crust.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Butterscotch Pie
Ingredients
- 6 tbsp butter
- Dough for single-crust pie
- 6 tbsp all-purpose flour
- 2 c. whole milk
- 3 large egg yolks room temperature, beaten
- 1-1/2 c. packed brown sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
MERINGUE:
- 1/4 tsp cream of tartar
- 1/2 c. sugar
- 3 large egg whites room temperature
Instructions
- Roll the dough to a 1/8-inch thick circle on a lightly floured surface. To a 9-inch pie plate, transfer the dough. Make sure to trim half an inch of the dough beyond the rim of the plate, then flute the edges. Place in the fridge to chill for 30 minutes.
- Prepare the oven. Preheat it to 425 degrees.
- Using a double thick foil, line the unpricked crust and fill it with dried beans, uncooked rice, or pie weights. Place on the lower oven rack and bake for about 15 to 20 minutes until the edge is light golden brown. Then, take the foil and weights off. Continue baking for another 3 to 6 minutes or until the bottom is golden brown. Let the crust cool on a wire rack and adjust the oven setting to 350 degrees.
- Melt the butter in a saucepan. Once melted, take the pan off the heat. Stir in the flour until smooth. And stir the brown sugar and place the pan back on the heat. Whisk in the milk and salt until incorporated. Cook further while stirring on medium-high heat until the mixture has thickened and is bubbly. Decrease the heat. Cook and stir for another 2 minutes. Remove the pan from the heat. Into the egg yolks, stir in about 1 c. of the hot filling. Add this to the mixture in the pan while stirring regularly. Bring everything to a gentle boil and cook for 2 minutes more, stirring. Take off the heat and gently mix in the vanilla. Into the crust, pour the mixture.
- To make the meringue: In a small bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Then, slowly add in the sugar, about 1 tbsp at a time, beating on high speed until stiff glossy peaks form and the sugar has been dissolved. On top of the hot filling, evenly spread the meringue, making sure to seal the edge to the crust.
- Place in the oven and bake for 12 to 15 minutes or until the meringue is golden brown. Remove from the oven when done and move to a wire rack to cool for about 1 hour. Then, chill in the fridge for at least 3 hours before serving.
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
