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Classic Creamy Homemade Butterscotch Pie

A close-up slice of butterscotch pie featuring a thick, orange filling and a tall, toasted meringue topping.
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You will create a rich, nostalgic butterscotch pie with a silky-smooth filling and a flaky crust. This old-fashioned dessert is simple to make and always impresses your guests.

Ingredients

Scale
  • 1 (9-inch) unbaked homemade pie crust
  • 1 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups milk (whole milk works best)
  • 3 large egg yolks, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • For Topping (Optional Meringue): 3 large egg whites, room temperature; 1/4 teaspoon cream of tartar; 6 tablespoons granulated sugar

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Place your unbaked pie crust on a baking sheet.
  2. In a medium saucepan, whisk together the brown sugar, flour, and salt until combined.
  3. Gradually whisk in the milk until the mixture is smooth.
  4. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
  5. Temper the egg yolks: Slowly pour about 1/2 cup of the hot sugar mixture into the beaten egg yolks while whisking quickly. This prevents the yolks from scrambling.
  6. Pour the tempered egg yolk mixture back into the saucepan with the remaining hot mixture. Return the pan to medium heat.
  7. Cook, stirring constantly, for 1 to 2 minutes until the filling thickens again. Do not let it boil after adding the yolks.
  8. Remove the pan from the heat. Stir in the butter until it melts completely. Stir in the vanilla extract.
  9. Pour the hot butterscotch filling into the unbaked pie crust.
  10. Bake for 15 to 20 minutes, or until the crust edges are lightly golden brown. If the crust edges brown too quickly, cover them loosely with foil strips.
  11. Remove the pie from the oven. If you are adding meringue, proceed to the next step immediately. If not, let the pie cool completely on a wire rack before chilling.
  12. To make the meringue: In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the granulated sugar, beating until stiff, glossy peaks form.
  13. Spread the meringue evenly over the hot filling, making sure the meringue touches the inner edge of the crust all the way around to prevent shrinking.
  14. Return the pie to the 375 degrees Fahrenheit oven for 5 to 8 minutes, or until the meringue is lightly golden brown.
  15. Cool the pie completely on a wire rack for at least 3 hours before slicing and serving. Chill thoroughly before serving for the best texture.

Notes

  • For a richer flavor, use a homemade pie crust made with all butter.
  • If you skip the meringue, you can top the cooled pie with lightly sweetened whipped cream.
  • This pie tastes best when served cold. Allow ample time for chilling.

Nutrition

Find it online: https://mdlatdmm.com/butterscotch-pie-classic-creamy-homemade/