Indulge in a true old-fashioned southern classic. As you can see in image_098e1f.jpg, this spectacular homemade butterscotch pie features a flaky, blind-baked pastry crust filled with a rich, velvety brown sugar custard, all piled high with a dramatic, beautifully toasted meringue. It’s the ultimate showstopper for Sunday dinners or holiday dessert tables.
🛒 Ingredients
For the Flaky Pie Crust:
- 1 standard 9-inch pie crust (homemade pastry dough or store-bought), blind-baked and cooled
For the Velvety Butterscotch Filling:
- 1 cup dark brown sugar, packed
- ¼ cup cornstarch
- ½ tsp salt
- 2 cups whole milk
- 3 large egg yolks (save the whites for the meringue!)
- 3 tbsp unsalted butter
- 1 tsp vanilla extract
For the Mile-High Meringue Topping:
- 3 large egg whites, room temperature
- 6 tbsp granulated sugar
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
👩🍳 Instructions
Step 1: Blind-Bake the Pie Crust
Preheat your oven to 400°F (205°C). Roll out your pie dough into a 9-inch pie dish, crimp the edges, and prick the bottom with a fork. Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and paper, then bake for an additional 5 to 8 minutes until the bottom is a light golden brown. Set aside to cool. Turn the oven down to 350°F (175°C).
Step 2: Cook the Butterscotch Base
In a medium saucepan, whisk together the dark brown sugar, cornstarch, and salt until completely blended. Gradually pour in the whole milk while whisking constantly to prevent any lumps from forming. Cook over medium heat, stirring frequently, for about 6 to 8 minutes until the mixture begins to bubble and thicken.
Step 3: Temper the Egg Yolks
In a small bowl, lightly beat your 3 egg yolks. Slowly drizzle about ½ cup of the hot milk mixture into the egg yolks while whisking vigorously—this tempers the eggs so they don’t scramble. Once combined, pour the egg mixture back into the saucepan with the rest of the custard. Cook over medium-low heat for another 2 minutes, stirring constantly, until thick and glossy. Remove from heat and stir in the butter and vanilla extract until melted and smooth. Pour the hot filling directly into your baked pie crust.
Step 4: Whip the Meringue
In a clean, grease-free glass or metal bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the granulated sugar one tablespoon at a time, followed by the vanilla extract, increasing the mixer speed to high. Continue beating for 3 to 4 minutes until the meringue forms glossy, stiff peaks that hold their shape.
Step 5: Assemble and Bake
Spoon the fluffy meringue over the hot butterscotch filling. Use a spatula or the back of a spoon to spread the meringue all the way to the very edge of the pastry crust, sealing it to prevent shrinking. Gently pull the spoon upwards to create the beautiful, dramatic peaks shown in image_098e1f.jpg. Bake at 350°F (175°C) for 12 to 15 minutes, keeping a close eye on it until the peaks turn a magnificent golden brown.
Step 6: Chill and Serve
Let the pie cool on a wire rack at room temperature for 1 hour, then transfer it to the refrigerator to chill for at least 3 to 4 hours before slicing. This guarantees the butterscotch filling sets up perfectly for clean, gorgeous slices.
💡 Pro Tips for Perfect Meringue
- Seal the Edges: Always spread your meringue so it physically touches the baked pastry crust. This creates an anchor that stops the meringue from shrinking or weeping away from the sides during baking.
- Warm Filling is Key: Pouring the meringue onto the filling while the custard is still hot helps cook the bottom of the meringue quickly, which prevents a slippery layer of moisture from forming between the layers.