My grandma used to make this retro dish, and it's still a tradition for us to eat it now!


Butterscotch Pie, with its rich filling and fluffy meringue topping, stands as a testament to classic American desserts. Tracing its roots back to Scotland, butterscotch gained immense popularity in the United States during the 19th century, especially when transformed into a delectable pie. Known for its smooth, buttery filling that sings with the flavors of brown sugar and butter, this pie is crowned with a light meringue, offering a delightful contrast of textures and tastes.

Ideal for any occasion, from holiday feasts to casual family dinners, Butterscotch Pie is a sumptuous treat that's best served chilled, allowing the intricate flavors to blend beautifully. Enhance this exquisite dessert with vanilla bean ice cream or a dollop of whipped cream for added decadence. A warm cup of coffee or a glass of milk also pairs wonderfully, providing a balance to the pie's sweetness. For a final touch of flair and a hint of spice, sprinkle cinnamon or toasted pecans over the meringue before serving.

Butterscotch Pie Recipe


1 9-inch deep-dish pie crust, pre-baked and cooled

1 cup dark brown sugar, packed

1/4 cup cornstarch

1/2 teaspoon salt

3 cups whole milk

4 large egg yolks

1/4 cup unsalted butter

1 teaspoon vanilla extract

For the Meringue:

4 egg whites, room temperature

1/4 teaspoon cream of tartar

6 tablespoons granulated sugar


Prepare the Filling: In a large saucepan, whisk together brown sugar, cornstarch, and salt. Gradually mix in milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens.

Temper the Egg Yolks: Beat the egg yolks in a small bowl. Gradually whisk in a portion of the hot mixture into the yolks to temper them, then slowly mix back into the saucepan. Continue cooking and stirring over medium heat until the mixture boils and thickens. Remove from heat and blend in the butter and vanilla extract until smooth.

Fill the Pie Crust: Pour the butterscotch filling into the cooled pie crust. Let it cool slightly as you prepare the meringue.

Make the Meringue: Beat the egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form. Spread the meringue over the filling, sealing the edges to the crust.

Bake: Bake at 350°F (175°C) for about 15 minutes, or until the meringue is golden.

Cool and Chill: Allow the pie to cool for 1 hour at room temperature, then refrigerate for at least 3 hours before serving.

This Butterscotch Pie recipe invites you to create a dessert that is as visually appealing as it is delicious, perfect for satisfying your sweet tooth or impressing guests at any gathering.

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