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
- All-purpose flour
- Brown sugar
- Whole milk
- Egg yolks
- Vanilla extract
- Egg whites
- Cream of tartar
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.
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.
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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My name is Natasha and I am the owner of nodashofgluten.com, a blog dedicated to all kinds of recipes. On my website, you can find classic dishes, vegetarian delights, creative snacks, Gluten-free recipes, and desserts – all proving that cooking isn’t as hard as it seems! With easy-to-follow instructions and tips on how to make your meals even better, I strive to help everyone become master chefs in their own kitchen. Come join me at nodashofgluten.com for some delicious fun!