Description
This Homemade Butterscotch Cream Pie features a rich butterscotch filling topped with fluffy meringue.
Ingredients
Scale
- 1 – 9 inch pre baked pie shell, shallow
- 1 cup packed brown sugar, half light and half dark
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 cups milk, 2% or whole
- 2/3 cup half & half
- 5 1/3 tablespoons unsalted butter
- 3 egg yolks, slightly beaten
- 2 teaspoons pure vanilla extract
- 4 large egg whites, room temperature
- 1 cup sugar
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla extract
Instructions
- Add the beaten egg yolks to a 2 cup measuring cup or medium bowl and have a whisk nearby.
- Combine the sugar, cornstarch, salt, milk and half & half in a large saucepan. Bring to a boil over medium heat while stirring constantly. Boil for 1 minute.
- Remove pan from heat and pour about one half of the hot mixture into the egg yolks and immediately whisk to combine. Add the egg mixture back to the pan and return the pan to the heat. Cook for about 1 minute until mixture begins to thicken and remove from heat.
- Add butter and vanilla and mix until combined and smooth. Pour into the pre baked pie shell. Set pie aside while making the meringue.
- If using whipped topping, refrigerate pie until cold before adding topping.
- Fill a medium saucepan about 1/4 full with water and bring to a simmer over medium heat.
- Add egg whites, sugar and cream of tartar to a heatproof bowl. Whisk to combine and place bowl over the pan of simmering water. Whisk until egg whites are warm and sugar has dissolved, about 3 minutes.
- Transfer bowl to a stand mixer and beat on low speed for about 1 minute, then increase to high. Whisk until very stiff glossy peaks form, about 10 minutes. Add vanilla and mix to combine.
- Place pie in preheated oven for 5 minutes to heat the filling.
- Pile meringue high onto hot pie filling and spread to the edges to prevent shrinking. Bake for approximately 8 minutes until the top is delicately browned.
- Cool pie to room temperature and refrigerate. Serve at room temperature or cold after at least 2 hours.
- Pie will keep refrigerated for up to 5 days, but meringue may weep after 1 day.
Notes
- For a darker butterscotch pie, replace 1 cup of milk with 1 cup of water.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Butterscotch Cream Pie, Dessert, Homemade Pie