This Butterscotch Pie is a sweet treat that everyone will love! With its creamy filling and a crunchy crust, it’s a perfect dessert for any occasion.
I mean, who can resist that smooth butterscotch flavor? I always save a slice for breakfast—don’t judge me! 😄 It’s so easy to whip up, you’ll want to make it again and again!
Key Ingredients & Substitutions
Pie Crust: Use a homemade or store-bought unbaked pie crust for convenience. If you’re avoiding gluten, consider a gluten-free pie crust instead.
Brown Sugar: Packed brown sugar gives caramel-like depth to the pie. If you don’t have any, you can substitute with an equal amount of white sugar plus a tablespoon of molasses for that rich flavor.
Cornstarch: Cornstarch creates a smooth filling without lumps. If you’re out, you can use an equal amount of all-purpose flour, but it may change the texture slightly.
Milk: Whole milk adds creaminess. You can substitute with almond milk or oat milk for a dairy-free version, but be sure to choose unsweetened.
Egg Whites: For the meringue, fresh egg whites work best. If you need an egg-free version, try a store-bought meringue powder to make the meringue topping!
How Do I Prevent My Meringue from Weeping?
Meringue weeping can happen if water forms between the filling and the meringue. Here’s how to avoid it:
- Always spread the meringue while the filling is still warm, creating a better seal.
- Use cream of tartar in your egg whites to stabilize the meringue.
- Make sure the meringue is spread to the edges of the crust to seal the filling inside completely.
Following these tips will keep your meringue fluffy and beautiful! Enjoy your Butterscotch Pie!
How to Make Butterscotch Pie
Ingredients You’ll Need:
For the Pie:
- 1 unbaked 9-inch pie crust
- 1 cup brown sugar, packed
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 3 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 tablespoons light corn syrup
For the Meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
How Much Time Will You Need?
This delicious Butterscotch Pie will take about 25 minutes of prep time and 3 hours of chilling time. So, set aside some time to enjoy this process and even more to enjoy the flavors later!
Step-by-Step Instructions:
1. Preparing the Pie Crust:
First, preheat your oven to 400°F (200°C). Next, take your unbaked 9-inch pie crust and place it into a pie plate. Use a fork to prick the bottom and sides of the crust, which helps it bake evenly. Then, pop it in the oven for about 10 to 12 minutes, until it’s lightly golden. Once it’s done, remove it from the oven and let it cool.
2. Making the Butterscotch Filling:
In a medium saucepan, whisk together the packed brown sugar, cornstarch, and salt until they’re all mixed. Gradually add the milk while whisking until the mixture is smooth. Now, cook this over medium heat, whisking constantly, until it thickens and comes to a boil—this should take about 7 to 10 minutes.
Once the mixture is boiling, temper the beaten egg yolks by slowly adding about 1 cup of the hot mixture to them while whisking. After that, pour the yolk mixture back into the saucepan. Cook for another 2 minutes, stirring constantly. Remove it from the heat, and stir in the butter, vanilla extract, and corn syrup until smooth. Pour this filling into your cooled pie crust.
3. Preparing the Meringue:
Now, for the fun part! In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually sprinkle in the granulated sugar, continuing to beat until you get stiff, glossy peaks. This will be your meringue topping!
4. Assembling and Baking the Pie:
Spread the meringue evenly over the warm butterscotch filling. Make sure to seal the edges to the crust; this will help prevent weeping. Bake the pie in the oven at 350°F (175°C) for 12 to 15 minutes, or until the meringue is golden brown. It’s going to look beautiful!
5. Cooling and Serving:
Once baked, let the pie cool completely on a wire rack. After it’s completely cool, chill it in the refrigerator for at least 3 hours before slicing. This will help the filling set perfectly.
And there you have it! A rich and creamy butterscotch custard topped with a fluffy, golden meringue in a flaky crust. Enjoy your delicious creation!
Can I Use a Store-Bought Pie Crust?
Absolutely! A store-bought pie crust is a great time-saver. Just make sure it’s unbaked and follow the instructions for pre-baking it before adding your filling.
How Can I Make This Recipe Dairy-Free?
To make a dairy-free version, substitute whole milk with almond milk or coconut milk, and use dairy-free butter. This will give you a similarly creamy texture without the dairy.
What Should I Do If My Meringue Weeps?
If your meringue weeps, it can help to ensure it’s spread over warm filling right before baking, as this creates a better seal. Also, make sure to bake it long enough to dry out the meringue.
How Should I Store Leftover Butterscotch Pie?
Store any leftovers in the refrigerator, covered loosely with plastic wrap. It’s best to enjoy the pie within 2-3 days to keep the meringue from losing texture.