Butterscotch Pie is a sweet treat that combines creamy butterscotch filling in a flaky pie crust. It’s smooth, rich, and oh so comforting!
This pie makes a perfect dessert for any gathering. Just a slice can bring a smile. I can never resist a second helping! Who can blame me? 😋
Making Butterscotch Pie is easy! I love to whip it up when I’m in the mood for something tasty and homemade. Add some whipped cream on top, and you’re all set!
Key Ingredients & Substitutions
Pie Crust: You can use a homemade crust for a personal touch, but store-bought options save time. My go-to is a pre-made graham cracker crust for a fun twist, giving the pie a little crunch.
Brown Sugar: Light brown sugar adds a lovely caramel flavor. If you want a deeper taste, dark brown sugar works too! You can also use coconut sugar for a less processed option.
Cornstarch: This thickener is essential for a creamy filling. If you’re out, you can replace it with an equal amount of all-purpose flour, though the texture may be slightly different.
Milk: Whole milk gives the best richness, but you can substitute with almond milk or oat milk if you need a dairy-free option. Just ensure they’re unsweetened for balance.
Egg Yolks: These provide richness and color. If avoiding eggs, try using 1/4 cup of unsweetened applesauce for a dairy-free version or a commercial egg substitute.
Butterscotch Chips: Optional but they add an extra layer of flavor! If you can’t find them, use more brown sugar and vanilla for similar taste.
How Do I Make the Perfect Meringue?
Getting the meringue just right can be tricky. Here’s how to make it perfectly fluffy and golden:
- Ensure your mixing bowl is clean and dry—any grease can affect the egg whites.
- Beat the egg whites at medium speed until soft peaks form. This means they should hold their shape but still be slightly droopy.
- Gradually sprinkle in the granulated sugar while continuing to beat on high. This helps dissolve the sugar for a smooth meringue.
- Beat until stiff peaks form. The mixture should stand upright when you lift the beaters.
- Spread the meringue covering the filling entirely and seal it to the edges of the crust to prevent shrinking as it bakes.
Don’t rush the baking. Oven timing can vary, so watch it closely until it’s beautifully brown!
How to Make Butterscotch Pie
Ingredients You’ll Need:
For the Pie:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 cup brown sugar, packed
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 3 large egg yolks, lightly beaten
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup butterscotch chips (optional for extra flavor)
For the Meringue Topping:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
Time Needed:
This Butterscotch Pie will take about 45 minutes to prepare and bake, plus a cooling time of at least 3 hours in the fridge to set. So, clear a little time in your schedule, and get ready for a delightful treat!
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 375°F (190°C). Place your unbaked pie crust in a 9-inch pie dish. Feel free to trim and crimp the edges as you like. Line the crust with parchment paper and fill it with pie weights or dried beans to keep it from puffing up. Bake for 20 minutes. Then, carefully remove the weights and parchment and bake for an additional 5–7 minutes until it’s lightly golden. After baking, let it cool completely.
2. Making the Butterscotch Filling:
In a medium saucepan, combine the brown sugar, cornstarch, and salt. Gradually whisk in the milk until everything is smooth. Cook this mixture over medium heat, stirring constantly. Keep stirring until it thickens and starts to bubble, which should take about 7–10 minutes. It’ll start smelling amazing!
3. Adding the Egg Yolks:
Next, take about 1/2 cup of the hot filling and transfer it to a bowl. Slowly whisk this hot mixture into the beaten egg yolks to temper them, which means you’re slowly raising their temperature so they don’t scramble. Then, add the egg yolk mixture back to the saucepan. Cook for another 2 minutes while stirring continuously to let it thicken up even more.
4. Finishing the Filling:
Once thickened, remove the saucepan from heat and stir in the butter, vanilla extract, and butterscotch chips (if you’re using them). Keep stirring until everything is smooth and combined. Pour this delicious filling into your cooled pie crust, spreading it evenly.
5. Preparing the Meringue:
In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. This means the egg whites should hold their shape but still be a bit droopy. Gradually add the granulated sugar while beating at high speed until stiff peaks form and the sugar is fully dissolved. This part is super important for a nice, fluffy meringue!
6. Adding the Meringue:
Spread the meringue evenly over the hot butterscotch filling. Make sure to seal the edges to help prevent the meringue from shrinking back. It’ll look so pretty!
7. Baking the Pie:
Now, lower your oven temperature to 350°F (175°C) and bake the pie for about 12–15 minutes. Keep an eye on it until the meringue peaks turn a lovely golden brown. Your kitchen will smell incredible!
8. Cooling and Serving:
Let the pie cool completely at room temperature. After it’s cooled, pop it in the fridge for at least 3 hours to allow everything to set up nicely. When you’re ready to enjoy, slice yourself a piece and savor the creamy butterscotch goodness topped with delicious meringue!
Happy baking! Your friends and family will love this rich and creamy Butterscotch Pie! 🍰
Can I Use a Different Type of Sugar?
Absolutely! While brown sugar is traditional for its rich flavor, you can substitute it with coconut sugar or even light muscovado sugar for a different yet delicious twist. Just keep in mind that the flavor profile may change slightly.
Can I Make the Pie Ahead of Time?
Yes, you can prepare the pie a day in advance! Just follow the recipe and refrigerate it covered with plastic wrap after it has cooled. Keep in mind that the meringue is best served fresh, as it may weep over time; adding it shortly before serving can help maintain its texture.
How Do I Store Leftovers?
Store any leftovers in the refrigerator in an airtight container for up to 3 days. To keep the meringue from becoming soggy, make sure it’s properly sealed. Simply enjoy it chilled or at room temperature!
Can I Use Egg Substitutes for the Meringue?
While traditional meringue requires egg whites for its structure, you can use aquafaba (the liquid from chickpeas) as a vegan substitute! Use about 3 tablespoons of aquafaba for every egg white. Beat it until stiff peaks form just like with egg whites for a fabulous alternative!
