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An old fashioned butterscotch pie with a homemade butterscotch custard filling topped with a fluffy meringue.
My grandma was known for her butterscotch pie. She only made it once a year at Christmas time even though we all begged her to make all year round. It became our family tradition to have butterscotch pie on Christmas.
When my grandma passed the first Christmas we all missed her and her butterscotch pie. But we did not have the full recipe. We had notes of ingredients but no instructions. I spent years trying to figure out her recipe and I am happy to say I finally have perfected it.
Now this is not an easy recipe. I understand why my grandma only made this once a year. The butterscotch filling is a rich creamy custard made with brown sugar, butter, eggs and vanilla extract on the stovetop. You are going to have to stop yourself from eating spoonfuls of this when making the pie. It is so delicious.
If you are looking for another custard pie try this egg custard pie or eggnog pie.
Table of Contents
Butterscotch Pie Ingredients
- Pie crust– Homemade pie crust works well but premade pie crust like Pillsbury or a pie shell works well too.
- Butter– unsalted butter so you can control the salt levels.
- Flour– All purpose flour.
- Brown Sugar– I like to use dark brown sugar but light brown sugar works as well.
- Milk– Whole milk. When baking with dairy using ingredients with a hight fat content is always better.
- Salt– Kosher salt or iodized salt works fine.
- Eggs– Large eggs.
- Vanilla Extract– Pure vanilla extract or vanilla bean paste works best. Rum extract is a great substitution.
- Cream of Tartar– Makes beaten egg whites stand up tall. This can be found in the baking aisle.
- Sugar– White granulated sugar.
How to par-bake a pie crust
Preheat the oven to 425º F. Spray a 9 inch pie dish with non-stick cooking spray. Add your rolled pie crust to the pie dish and crimp the edges. Place an oversized piece of parchment paper over your crust and cover with pie weights.
Bake for 10-12 minutes at 425º F. Just until golden. Carefully remove pie weights (they will be hot) by lifting the parchment paper. Place pie crust back in the oven for 2-3 minutes.
Pie crusts can be par-baked up to 24 hours before.
How to make butterscotch pie
- In a medium size saucepan, melt butter on medium heat.
- Once melted remove from heat and add flour and stir until smooth.
- Then stir in brown sugar.
- Returning the sauce pan to the heat stir in milk and salt until incorporated.
- Cook the brown sugar mixture, stirring often, until it has thickened and is bubbly. Turn the heat to low and cook an additional 2 minutes. Remove from heat.
- Remove 1 cup of filling and stir into egg yolks. This tempers the yolks so they don’t scramble.
- Add yolk mixture back to the pan and stir constantly.
- Bring to a gentle boil and cook for 2 additional minutes.
- Remove saucepan from heat and stir in vanilla.
- Pour the butterscotch mixture into the par baked pie crust.
How to Make Meringue
In a stand mixer beat egg whites and cream of tartar on medium speed until soft peaks form. Turn mixer up to high and add in sugar 1 tablespoon at a time. Mix until stiff glossy peaks are formed.
Spread meringue over butterscotch filling. Make sure to spread meringue to the edges to seal the crust.
Bake at 350º F for 12-15 minutes until meringue is golden brown. Cool for 1 hour before placing in the fridge. Refrigerate for 3 hours before serving.
Butterscotch Pie
Ingredients
- 1 Par-baked Pie crust
- 6 Tablespoon Butter, Unsalted
- 6 Tablespoon Flour
- 1 ½ Cup Dark Brown Sugar
- 2 Cups Milk, Whole
- ¼ Teaspoon Salt
- 3 Egg Yolks, Lightly beaten at room temperature
- 1 Teaspoon Vanilla Extract
Meringue
- 3 Egg Whites , Room temperature
- ¼ Teaspoon Cream of Tartar
- ½ Cup Sugar
Instructions
- In a saucepan, melt butter on medium heat.
- Remove from heat and add flour and stir until smooth. Then stir in brown sugar.
- Returning the sauce pan to the heat stir in milk and salt until incorporated.
- Cook the brown sugar mixture, stirring often, until it has thickened and is bubbly.
- Turn the heat to low and cook an additional 2 minutes. Remove from heat.
- Remove 1 cup of filling and stir into egg yolks. This tempers the yolks so they don't scramble.
- Add yolk mixture back to the pan and stir constantly. Bring to a gentle boil and cook for 2 additional minutes.
- Remove saucepan from heat and stir in vanilla.
- Pour the butterscotch mixture into the par baked pie crust.
Meringue
- In a stand mixer beat egg whites and cream of tartar on medium speed until soft peaks form.
- Turn mixer up to high and add in sugar 1 tablespoon at a time. Mix until stiff glossy peaks are formed.
- Spread meringue over butterscotch filling. Make sure to spread meringue to the edges to seal the crust.
- Bake at 350º F for 12-15 minutes until meringue is golden brown. Cool for 1 hour before placing in the fridge. Refrigerate for 3 hours before serving.
Nutrition
