Butterscotch Pie Recipe
Ingredients
For the Pie Filling:
1 pre-baked 9-inch pie crust
1 cup brown sugar (light or dark, packed)
4 tbsp unsalted butter
1/4 cup all-purpose flour
1/4 tsp salt
2 cups whole milk (warm)
3 large egg yolks (beaten, save whites if making meringue)
1 tsp vanilla extract
For Topping (choose one):
Meringue:
3 large egg whites
1/4 tsp cream of tartar
1/3 cup sugar
OR Whipped Cream:
1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
Instructions
1. Make the Butterscotch Base
In a medium saucepan, melt butter over medium heat.
Add brown sugar and stir until bubbly and fragrant (about 2 minutes).
Whisk in flour and salt; cook for another minute.
2. Add Milk
Slowly whisk in warm milk until smooth.
Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
3. Temper the Eggs
In a small bowl, whisk egg yolks.
Slowly add a few spoonfuls of the hot mixture to the yolks (to prevent curdling), then whisk back into the saucepan.
Cook 2 more minutes until pudding-like. Remove from heat and stir in vanilla.
4. Fill the Crust
Pour the hot filling into the pre-baked pie crust.
5. Topping Options
Meringue: Beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over hot filling, sealing edges. Bake at 350°F (175°C) for 10–12 minutes until golden.
Whipped Cream: Chill pie until set (about 4 hours). Whip cream with sugar and vanilla until soft peaks form. Spread on top before serving.
Tips
For deeper flavor, use dark brown sugar.
Chill at least 4 hours if using whipped cream.
A sprinkle of butterscotch chips or caramel drizzle on top makes it extra indulgent.
