Description
Indulge in a slice of this rich and creamy Butterscotch Meringue Pie, featuring a buttery butterscotch filling nestled in a flaky pie crust, topped with a light and airy meringue. Perfect for special occasions or a delightful dessert!
Ingredients
Scale
For the Pie Crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
For the Butterscotch Filling:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 cups whole milk
- 3 large egg yolks (reserve the whites for the meringue)
- 1 tsp vanilla extract
For the Meringue:
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the Pie Crust:
- Preheat your oven to 350°F (175°C).
- Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
- Bake the pie crust for 10-12 minutes, or until lightly golden. Let it cool completely.
- Make the Butterscotch Filling:
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring constantly, until the mixture is smooth and bubbling (about 2-3 minutes).
- In a separate bowl, whisk together the cornstarch, salt, and milk.
- Slowly add the milk mixture to the brown sugar mixture in the saucepan, whisking constantly.
- Cook over medium heat until the mixture thickens and begins to bubble (about 5-7 minutes).
- In a separate bowl, lightly beat the egg yolks. Slowly whisk about 1/2 cup of the hot butterscotch mixture into the egg yolks to temper them, then return the yolk mixture to the saucepan.
- Cook for an additional 2 minutes, stirring constantly, until the filling is thick and smooth.
- Remove from heat and stir in the vanilla extract.
- Pour the butterscotch filling into the pre-baked pie crust.
- Make the Meringue:
- In a clean bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, beating until stiff peaks form.
- Stir in the vanilla extract.
- Top and Bake:
- Spread the meringue over the warm butterscotch filling, making sure to seal the edges with the meringue to prevent shrinking.
- Use the back of a spoon to create peaks and swirls in the meringue.
- Bake for 10-12 minutes, or until the meringue is golden brown.
- Cool and Serve:
- Allow the pie to cool completely before slicing.
- Serve and enjoy the rich, buttery butterscotch filling with its light and airy meringue topping!
Notes
For extra flavor, sprinkle a little sea salt over the butterscotch filling before adding the meringue for a delicious sweet-salty contrast!
- Prep Time: 15 mins
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg