Butterscotch Pie
This classic dessert features a rich butterscotch custard filling nestled in a flaky pie crust, topped with a light meringue. It’s a delightful treat that’s sure to please any sweet tooth.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- For the Pie Filling:
- 2 cups (480 ml) whole milk
- 1 cup (200 g) packed dark brown sugar
- ¼ cup (30 g) cornstarch
- ½ teaspoon (2.5 ml) salt
- 2 large egg yolks, lightly beaten
- 1 tablespoon (15 g) unsalted butter
- 1 teaspoon (5 ml) pure vanilla extract
- 1 pre-baked 9-inch (23 cm) pie crust
- For the Meringue Topping:
- 4 large egg whites
- 1 cup (200 g) granulated sugar
- ¼ teaspoon (1.25 ml) cream of tartar
- 1 teaspoon (5 ml) pure vanilla extract
Instructions
- Prepare the Pie Filling:
- In a medium saucepan, whisk together the milk, brown sugar, cornstarch, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
- Once boiling, continue to cook for 2 minutes, then remove from heat.
- Gradually whisk about 1 cup (240 ml) of the hot mixture into the beaten egg yolks to temper them.
- Return the egg yolk mixture to the saucepan, stirring constantly.
- Cook over low heat for an additional 2 minutes, then remove from heat.
- Stir in the butter and vanilla extract until smooth.
- Pour the filling into the pre-baked pie crust.
- Prepare the Meringue Topping:
- In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form.
- Gradually add the granulated sugar, continuing to beat until stiff peaks form.
- Stir in the vanilla extract.
- Assemble and Bake:
- Spread the meringue evenly over the pie filling, ensuring it touches the crust all around to prevent shrinking.
- Bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until the meringue is lightly browned.
- Serve:
- Allow the pie to cool to room temperature before slicing and serving.
Notes
- Crust Preparation: For a crispier crust, consider pre-baking it for 10 minutes at 350°F (175°C) before adding the filling.
- Meringue Tips: Ensure the bowl and beaters are free from any grease to achieve the best meringue consistency.
Find it online: https://recipe.ukfinda.com/butterscotch-pie/