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Classic Old-Fashioned Butterscotch Pie with Silky Meringue

A generous slice of butterscotch pie with a thick, toasted meringue topping, sitting on a white plate.
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Make a truly comforting, rich butterscotch pie with a silky smooth filling and a classic, fluffy meringue topping. This recipe honors traditional methods for a deeply satisfying dessert.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust
  • 1 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups cold milk
  • 3 large egg yolks, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 6 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Preheat your oven to 350 degrees F. Place the unbaked pie crust on a baking sheet.
  2. In a medium saucepan, whisk together the brown sugar, flour, and salt. Gradually whisk in the cold milk until smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil rapidly.
  4. Remove the saucepan from the heat. In a small bowl, lightly beat the egg yolks. Slowly drizzle about 1/2 cup of the hot milk mixture into the egg yolks while whisking constantly to temper them.
  5. Pour the tempered egg yolk mixture back into the saucepan with the remaining hot mixture. Return the pan to medium-low heat. Cook, stirring constantly, for 1 minute more. Do not boil.
  6. Remove from heat. Stir in the butter until completely melted and smooth. Stir in the vanilla extract.
  7. Pour the hot butterscotch filling into the unbaked pie crust. Set aside while you prepare the meringue.
  8. To make the meringue, beat the egg whites and cream of tartar in a clean, grease-free bowl with an electric mixer until soft peaks form. Gradually add the 6 tablespoons of granulated sugar, beating until stiff, glossy peaks form.
  9. Spread the meringue evenly over the hot filling, making sure the meringue touches the edges of the crust all around to prevent shrinking.
  10. Bake for 12 to 15 minutes, or until the meringue is lightly golden brown.
  11. Cool the pie completely on a wire rack for at least 3 hours before slicing.

Notes

  • For a truly silky smooth filling, strain the custard mixture through a fine-mesh sieve before pouring it into the crust.
  • If you prefer a no-bake option, use a graham cracker crust and chill the filling until firm instead of baking the final pie.
  • To prevent the meringue from weeping, make sure your mixing bowl for the egg whites is completely free of any fat or grease.

Nutrition

Find it online: https://cookingbyfelix.com/butterscotch-pie-classic-old-fashioned-recipe/