Butterscotch Meringue Pie
Indulge in the rich, nostalgic flavors of Butterscotch Meringue Pie, a classic dessert that effortlessly combines velvety homemade butterscotch filling with a cloud-like meringue topping. This decadent pie starts with a pre-baked flaky crust, filled with a luscious mixture of brown sugar, creamy milk, and a touch of vanilla for depth. The silky butterscotch is perfectly balanced by an airy, glossy meringue, whipped to stiff peaks and baked to a golden perfection. With its smooth texture, caramel-like sweetness, and dramatic meringue swirls, this dessert is a showstopping treat for family gatherings, dinner parties, or holiday celebrations. Serve it chilled for a refreshing, timeless finish that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 piece Pie crust (9-inch, pre-baked)
- 1 cup Brown sugar, packed
- 5 tablespoons Cornstarch
- 0.5 teaspoons Salt
- 2.5 cups Whole milk
- 3 large Egg yolks, lightly beaten
- 3 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
- 4 large Egg whites
- 0.5 cup Granulated sugar
- 0.25 teaspoons Cream of tartar
Instructions
Preheat your oven to 350°F (175°C). Ensure you have a pre-baked 9-inch pie crust ready for filling.
In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Gradually stir in the milk, ensuring there are no lumps.
Place the saucepan over medium heat, stirring constantly until the mixture thickens and begins to bubble gently, about 7-10 minutes.
Temper the egg yolks by slowly adding a few spoonfuls of the hot mixture into the yolks while whisking constantly, then pour the yolk mixture back into the saucepan.
Continue cooking and stirring for 2-3 minutes, until the filling is thick and rich in texture.
Remove the saucepan from heat and stir in the butter and vanilla extract until fully incorporated. Pour the filling into the pre-baked pie crust and set aside.
Using an electric mixer, begin beating the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
Spread the meringue over the butterscotch filling, ensuring it covers the filling completely and touches the crust to prevent shrinking.
Using the back of a spoon, create decorative peaks on the meringue for a beautiful, golden finish.
Bake the pie in the preheated oven for 10-15 minutes, or until the meringue is golden brown.
Remove the pie from the oven and allow it to cool to room temperature. Refrigerate for at least 2 hours before serving to allow the filling to set.
Nutrition Facts
Calories |
2231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 718 mg | 239% | |
| Sodium | 1722 mg | 75% | |
| Total Carbohydrate | 367.4 g | 134% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 325.6 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 952 mg | 73% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1572 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
