Go Back
–+ servings
Overhead view of two slices of butterscotch pie with a glass of milk.

Butterscotch Pie

No ratings yet
Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Cooling Time: 4 hours
Total Time: 6 hours 5 minutes
Servings: 8 Servings
Calories: 355kcal
A rich, silky butterscotch pie that tastes like something Grandma would have made, simple, smooth, and absolutely worth it.
Print Recipe

Equipment

  • Medium saucepan
  • whisk
  • Mixing bowls
  • electric mixer
  • Rubber spatula
  • 9-inch pie pan

Ingredients

  • 1 unbaked pie crust for a 9 inch pie
  • 1 cup packed light brown sugar
  • 4 tbsps heavy cream
  • 3 tbsps salted butter
  • 1 ½ cups milk divided
  • 3 tbsps cornstarch
  • 3 large eggs separated
  • ½ tsp vanilla extract
  • ¼ cup granulated sugar

Instructions

To Bake The Crust

  • Preheat oven to 350°F
  • fit the pie crust to a 9 inch pie pan
  • flute or crimp the edges, if desired prick the bottom of the crust lightly with a fork
  • lay a sheet of parchment into the crust
  • fill with dry beans OR pie weights
  • bake in the preheated oven for 20 minutes
  • remove from the oven, take out the beans or pie weights and the parchment paper
  • bake in the oven for another 10 minutes or until it's lightly golden brown and fully baked
  • set aside to cool until ready to fill

To Make The Butterscotch Pie

  • In a medium saucepan over medium heat combine brown sugar, heavy cream, and butter
    Saucepan with butter, cream, and brown sugar melting together.
  • Cook until the mixture comes to a boil and thickens slightly about 5 to 10 minutes
  • Remove from heat and set aside 1 tablespoon of milk
  • Slowly stir the remaining milk into the sugar mixture
    Butterscotch filling cooking in a saucepan with a whisk.
  • In a small bowl whisk together cornstarch, egg yolks, vanilla, and the reserved milk until smooth
    Bowl with egg yolks and cornstarch mixture ready to whisk.
  • Return the saucepan to medium-low heat and slowly add the cornstarch mixture while whisking constantly
    Milk mixture heating in a saucepan with a whisk.
  • Cook and stir until thickened about 5 to 10 minutes
    Thickened butterscotch pie filling in a saucepan.
  • Pour the butterscotch filling into the prebaked pie crust
    Butterscotch filling poured into a pie crust.
  • chill covered in the fridge until ready to top and serve

To Make Meringue

  • In a clean bowl beat the egg whites with an electric mixer until soft peaks form
    Cream whipped in a measuring cup until soft peaks form.
  • Slowly add granulated sugar while beating until stiff glossy peaks form
    Finished whipped cream in a glass measuring cup.
  • Spread the meringue over the filling making sure to seal to the crust edges
    Butterscotch pie topped with smooth whipped cream in a glass pie dish.
  • Bake for about 10 minutes or until the meringue is lightly golden
    Butterscotch pie with golden toasted meringue on top.
  • Cool slightly before serving
    Slice of butterscotch pie with meringue on a small plate.

Notes

  • For an easier topping use freshly whipped cream instead of meringue
  • If the custard becomes lumpy strain it through a fine-mesh sieve before adding to the crust
  • Store leftovers covered in the refrigerator for up to 3 days

Nutrition

Serving: 1 Serving | Calories: 355kcal | Carbohydrates: 49g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 175mg | Potassium: 161mg | Fiber: 1g | Sugar: 35g | Vitamin A: 417IU | Vitamin C: 0.04mg | Calcium: 100mg | Iron: 1mg