Butterscotch Pie

Look at it! Wow right?!

And there's nothing quite as smooth and velvety as this classic Butterscotch Pie. 

It's a crowd pleasure to be sure and while we've used a meringue topping here, it's just as tasty topped with fresh whipped cream.

Either way, if you serve this sweet treat - you're sure to find everyone will miraculously always have room for dessert!

pie ingredients2

Butterscotch Filling

1⁄4 cup real butter

1 cup light brown sugar, firmly packed

4 tablespoons flour

2 cups whole milk

3 large egg yolks, separate eggs (reserve whites for meringue topping)

1⁄2 teaspoon pure vanilla extract

1 pinch salt

1 (9 inch) pie crust, prepared (baked and cooled)


3 large egg whites (reserved from pie filling recipe)

1/2 teaspoon vanilla

1/4 teaspoon cream of tarter

6 tablespoons granulated sugar


Preheat oven to 350°.

Butterscotch Filling

Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat, and then remove from heat.

Beat egg yolks.

In separate large bowl, mix flour with 1/2 of milk, until smooth. Then add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture.

Add flour mixture to saucepan with sugar/butter mixture and cook on low/medium heat until thickened (anywhere from 30-45 minutes), stirring  constantly.

Remove from heat and blend in vanilla extract. Stir until well blended and slightly warm

Pour into a prepared (baked) 9" pie crust.


 With a mixer, beat egg whites with vanilla and cream of tartar until soft peaks form.

Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.

Spread meringue over slightly warm filling, sealing to edge of crust.

Top pie with meringue

Bake at 350° for 12 to 15 minutes, or until meringue is golden.

Cool for 10-15 minutes.

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