Butterscotch Meringue Pie
Old-Fashioned butterscotch meringue pie recipe. A creamy and rich homemade butterscotch pudding filling topped with airy mile-high meringue.
Yield
4 servingsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | 9 |
pie shell (9 inch)
9 inch |
|
| filling | |||
| ¾ | cup |
brown sugar, light
firmly packed |
*
|
| ¼ | cup |
sugar
granulated |
|
| ⅓ | cup |
cornstarch
|
|
| ½ | teaspoon |
salt
|
|
| 2 ½ | cups |
milk
|
|
| 3 | each |
egg yolks
slightly beaten |
*
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | teaspoon |
vanilla extract
|
|
| Meringue | |||
| 3 | each |
egg whites
at room temperature |
*
|
| ¼ | teaspoon |
cream of tartar
|
|
| 6 | tablespoons |
sugar
granulated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | 9 |
pie shell (9 inch)
9 inch |
|
| filling | |||
| 177 | ml |
brown sugar, light
firmly packed |
*
|
| 59 | ml |
sugar
granulated |
|
| 79 | ml |
cornstarch
|
|
| 2.5 | ml |
salt
|
|
| 591 | ml |
milk
|
|
| 3 | each |
egg yolks
slightly beaten |
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 5 | ml |
vanilla extract
|
|
| Meringue | |||
| 3 | each |
egg whites
at room temperature |
*
|
| 1.3 | ml |
cream of tartar
|
|
| 9E+1 | ml |
sugar
granulated |
|
Directions
Pie doesn’t get much better than this. It’s a great holiday pie for Easter, Thanksgiving, or anytime you feel like doing some baking. I think my family loves this pie even more than a Chocolate Meringue.
Prepare and blind bake pie shell; let cool. A store-bought pie crust saves time, follow the instructions on the box to blind bake; let cool.
Make the filling
In a medium saucepan, add the brown sugar, ¼ cup sugar, cornstarch, and salt; mix well.
Gradually stir in the milk, stirring until smooth.
Over medium heat, bring to the boil, frequently stirring to avoid scorching; boil for one minute, then remove from heat.
Stir (temper) half of the hot mixture into egg yolks, mixing well; pour back into the saucepan.
Bring back to the boil, stirring occasionally; boil for one minute longer.
Remove from heat.
Stir in butter and vanilla; pour immediately into the pie shell.
Meanwhile, preheat the oven to 400℉ (200℃).
Make meringue
In a medium bowl, with a portable electric mixer or stand mixer, beat egg whites until soft peaks form when the beater is raised.
Gradually beat in sugar, two tablespoons at a time, beating well after each addition.
Continue to beat until stiff peaks form when the beater is raised.
Spread meringue over warm filling, sealing to edge of crust.
Bake 7 to 10 minutes, or until the meringue is golden.
Cool on a wire rack, away from drafts, 1 hour before serving.
