Butterscotch Pie

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Classic butterscotch pie strikes a sweet spot between nostalgia and comfort. With its creamy, caramel-rich filling and a pillow of glossy meringue, this pie is a treat for dessert lovers. Whether you remember it from family gatherings or you’re discovering it for the first time, butterscotch pie deserves a place at every table. Let’s take a closer look at how to make this revered dessert, from the ingredients to expert tips for pulling off a smooth, show-stopping pie.

The Timeless Allure of Butterscotch Pie

Butterscotch pie isn’t just a dessert—it’s a slice of tradition. Its golden, velvety filling delivers notes of deep caramel and brown sugar, balanced by a light meringue. Each bite brings warmth, richness, and a sense of celebration. This pie holds its own among more elaborate desserts, thanks to its layered flavors and delicate textures. Ideal for holidays, potlucks, or everyday indulgence, butterscotch pie makes memories and satisfies cravings all at once.

What Sets Butterscotch Pie Apart?

• Distinctive Flavor: Unlike caramel or vanilla custards, butterscotch gets its bold taste from dark brown sugar and butter, tempered with cream and egg yolks for depth.
• Simple Crust: Graham cracker or traditional pastry crusts both work well, giving you flexibility. The crust’s crunch is a welcome contrast to the lush filling.
• Meringue Masterpiece: A cloud of billowy meringue crowns the pie, toasted until golden and crisp.
• Perfect Texture: Butterscotch pie filling settles into a soft, sliceable pudding, creamy but never runny.

Ingredients Overview

Every ingredient plays a distinct role in the final pie. Let’s break down what you’ll need and what each component brings to the table:

You can choose between a graham cracker crust for extra sweetness or a classic shortcrust pastry if you like a flaky, buttery bite. Make sure your eggs and dairy are at room temperature for the silkiest results.

Step-By-Step Butterscotch Pie Recipe

1. Prepare the Crust

• If using a pre-made crust, set it aside. To make your own, crumble graham crackers or blend flour, butter, and a pinch of salt to form the dough. Blind-bake until golden and crisp. Cool completely before filling.

2. Create the Butterscotch Filling

• Whisk: In a bowl, combine brown sugar, cornstarch, salt, milk, and egg yolks. Whisk until smooth.
• Caramelize: In a saucepan, heat granulated sugar and water over medium until the sugar dissolves and takes on a golden color. Swirl gently—don’t stir, or you risk crystallization.
• Add Cream: Carefully pour heavy cream into the caramel, stirring until the mixture bubbles and thickens. This forms the rich backbone of your butterscotch.
• Temper: Gradually whisk a ladle of the hot caramel-cream mixture into your egg mix to warm it up. This keeps the eggs from scrambling in the heat.
• Combine and Cook: Pour everything back into the saucepan. Cook, stirring constantly, until the filling becomes thick and glossy. The mixture should coat the back of a spoon.
• Finish: Remove from heat. Whisk in the unsalted butter and vanilla extract for a glossy finish and extra aroma.

3. Fill and Chill

• Strain the filling through a fine mesh sieve into the pie shell. This step removes any lumps.
• Smooth the surface with a spatula.
• Press plastic wrap onto the filling to prevent a skin.
• Chill for at least 5 hours (overnight is better) so the pie sets firm enough to slice neatly.

4. Whip Up the Meringue

• Prepare Water Bath: Simmer a couple inches of water in a saucepan. In a heatproof bowl, combine egg whites and sugar.
• Dissolve Sugar: Place the bowl over (not in) the simmering water, whisking constantly, until the sugar dissolves and the mixture is warm (about 160°F).
• Whip: Remove bowl from heat. Add cream of tartar. Using a mixer, beat the egg whites to stiff, glossy peaks. The meringue should hold its shape on the beaters.

5. Assemble and Toast

• Spread or pipe the meringue over the chilled pie, making sure it meets the edges of the crust to seal the filling underneath.
• Use a kitchen torch for a toasted, bakery-style finish, or place the pie under a broiler for a short time until the meringue is golden.
• Cool to room temperature before serving, so the meringue sets and holds its shape.

Pro Tips for Perfect Butterscotch Pie

• Room Temperature Ingredients: Ensures the filling whisks up smooth and free of lumps.
• Control the Caramel: Don’t walk away from the sugar while it cooks. A few seconds can mean the difference between caramel and burnt bitterness.
• Carefully Temper: When mixing hot caramel with eggs, go slow and whisk constantly. This prevents curdling.
• Seal the Meringue: Make sure the meringue touches the crust all the way around. This keeps steam from separating topping and filling.
• Slice with Hot Knife: For clean slices, dip a sharp knife in hot water between cuts.
• Experiment with Toppings: Try adding a dusting of cinnamon or nutmeg on the meringue or scattering chopped pecans over the finished pie for crunch.

Serving and Pairing Ideas

Butterscotch pie shines on its own, but it also plays well with others. Here are some easy ways to serve and pair your creation:

• Offer a cup of coffee or strong black tea to balance the sweetness.
• Add a drizzle of chocolate or caramel sauce to each plate for extra flair.
• Serve with a scoop of vanilla or butter pecan ice cream for contrast.
• Garnish with candied ginger, toasted nuts, or a sprinkle of flaky sea salt to highlight the butterscotch notes.

Storing and Making Ahead

• Make Ahead: Prepare the butterscotch filling a day or two ahead. Keep refrigerated, covered tightly to prevent drying and absorbing fridge flavors. Bring to room temperature and stir before filling the crust.
• Short-Term Storage: Once topped, cover the pie loosely with plastic wrap or foil. Store in the fridge for up to 3 days. The meringue may become softer but will still be delicious.
• Freezing: Freezing is not recommended, as meringue loses its structure and becomes watery upon thawing.

For best results, slice and serve butterscotch pie on the day you make it, while the textures are at their prime.

Frequently Asked Questions

• What’s the difference between butterscotch and caramel? Butterscotch is made by cooking brown sugar with butter, while caramel typically starts with white sugar cooked until deeply amber. The flavors are similar but distinct—caramel is more bitter, butterscotch is richer and cozier.
• Can I make it without meringue? Yes. You can top it with whipped cream or leave it plain for a classic custard finish.
• How do I know when the filling is set? The filling should wobble slightly in the center when shaken, with the edges firm. Chill thoroughly—the pie continues to set as it cools.

Butterscotch pie embodies the depth and comfort of home-baked desserts. With its full-bodied flavor and creamy texture, it’s the kind of pie that keeps people coming back for another slice. Once you master the steps and personalize it with your own touches, this pie will become a permanent fixture in your recipe box. Enjoy making—and sharing—this golden slice of nostalgia.

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Butterscotch Pie

⭐⭐⭐⭐⭐

4.7 from 1 votes

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Course: Dessert / Cuisine: American

Prep Time 30 minutes

Cooking Time 30 minutes

Servings 4 servings

Calories 622 cal

This rich, creamy butterscotch pie comes with a velvety-smooth caramel filling. It is topped with toasted meringue. The topping is fluffy and sticky-sweet.

Ingredients

• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 1/4 cup cornstarch
• 1 1/2 cups whole milk, room temperature
• 1/4 cup water
• 1 cup granulated sugar
• 4 large egg whites, room temperature
• 1/2 teaspoon salt
• 1 (9-inch) pie crust, baked
• 3/4 cup brown sugar, packed
• 1/4 cup unsalted butter, cubed
• 1 1/2 cups heavy cream, room temperature
• 5 large egg yolks
• 1/2 cup granulated sugar

Instructions

1. Make the pie filling. In a large, heat-proof bowl, whisk the brown sugar, cornstarch, salt, whole milk, and egg yolks. Continue whisking until the mixture is smooth and lump-free. Set aside.
2. Add the granulated sugar to a large, heavy-bottomed saucepan. Drizzle the water around the edge of the pan. Turn the heat to medium-low. Cook without stirring. Wait until the sugar begins to turn golden at the edges. Gently swirl the pan to distribute the heat.
3. Continue swirling the pan until the sugar is dissolved. Keep swirling until the sugar is deep caramel in color. Slowly drizzle the heavy cream into the sugar. Whisk constantly until smooth. Be careful, as it might bubble and spit. Cook until the mixture is smooth and thickened, whisking constantly. Remove from the heat.
4. Carefully pour about half a cup of the hot caramel into the egg mixture. Whisk constantly until well combined. Keep adding the caramel, whisking constantly, until about half has been incorporated. Then, pour the hot egg mixture into the saucepan.
5. Return the pot to the heat. Cook, whisking constantly, until the mixture begins to bubble and thicken. Remove the pot from the heat. Whisk in the vanilla and cubed butter.
6. Strain the pudding into the prepared pie crust. Spread it evenly. Press a sheet of plastic wrap directly onto the surface. Leave to cool for an hour. Place in the fridge to set for about 5 hours.
7. Make the meringue. Place a medium saucepan over medium-low heat. Add 2 inches of water. Bring the water to a low simmer.
8. While the water heats, combine the egg whites and granulated sugar in a large, heat-proof bowl. The bowl should be wider than the rim of the pot. Place the bowl over the simmering water. The bottom of the bowl should not touch the water. Whisk until the sugar is dissolved. It should be 160°F.
9. Remove the bowl from the heat. Whisk in the cream of tartar. Then, beat with an electric mixer until stiff peaks form. Alternatively, pour the mixture into a stand mixer. Beat with the whisk attachment.
10. Spread or pipe the meringue over the chilled pie. Use a Chef’s torch to toast the top. Alternatively, place the pie under the broiler for 1-2 minutes until golden. Watch closely so it doesn't burn. Serve immediately and enjoy!