Butterscotch Pie Recipe

This Butterscotch Pie is a creamy and old-fashioned recipe, which is made with a rich brown sugar filling and a fluffy meringue. It’s a classic, foolproof recipe, perfect for a special occasion.

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Butterscotch Pie Ingredients

Crust

1 All-Butter Pie Crust
All-purpose flour, for dusting

Filling

4 large egg yolks
1/4 cup cornstarch
2 1/2 cups whole milk
4 Tbsp. salted butter
1 1/4 cups packed dark brown sugar
1/4 tsp. kosher salt

Meringue

4 large egg whites
1 cup granulated sugar
1/2 tsp. vanilla extract
1/4 tsp. kosher salt
1/4 tsp. cream of tartar

How To Make Butterscotch Pie

Prep and bake the crust: On a lightly floured surface, roll the pie dough into a 13-inch circle and fit it into a 9-inch pie plate. Prick the bottom and sides of the dough with a fork and freeze for 30 minutes. Preheat the oven to 400°F. Line the frozen crust with parchment paper, fill with pie weights, and bake for 18 to 20 minutes. Remove the weights and parchment and bake for another 10 to 15 minutes, until the entire crust is golden brown. Let it cool completely.
Make the butterscotch filling: In a medium bowl, whisk the egg yolks, cornstarch, and 1/2 cup of the milk together. In a medium saucepan, melt the butter, 2 tablespoons of water, the brown sugar, and salt. Cook, stirring, until the mixture smells like caramel and registers 240°F on a candy thermometer (4 to 5 minutes).
Combine the filling: Gradually whisk the remaining 2 cups of milk into the hot sugar mixture until smooth. Turn off the heat and pour about one-third of this hot mixture into the egg yolk bowl while whisking constantly to temper the eggs. Pour the egg mixture back into the saucepan, return to medium-high heat, and cook, whisking constantly, for 3 to 4 minutes until thick.
Chill the pie: Strain the pudding through a mesh strainer directly into the baked pie crust. Press a piece of plastic wrap onto the surface of the filling and refrigerate for at least 4 hours, until set.
Make the meringue: In the bowl of a stand mixer set over a pan of simmering water, whisk together the egg whites, granulated sugar, vanilla, salt, and cream of tartar until the sugar has dissolved and the mixture registers 160°F (3 to 5 minutes).
Top and toast: Transfer the bowl to a stand mixer and whisk on medium-high speed for 5 to 6 minutes, until the meringue is glossy and holds a stiff peak. Dollop the meringue over the chilled pie, creating decorative swoops. Use a kitchen torch to toast the meringue or place the pie under a hot broiler for about 1 minute until lightly toasted.

Recipe Tips

How to get a non-soggy crust? “Blind baking” the crust completely before adding the filling is the most important step. This creates a crisp, sealed barrier that won’t get soggy from the creamy filling.
How to prevent a grainy filling? The key is to cook the brown sugar mixture until it is fully melted and bubbling, reaching 240°F on a candy thermometer. This ensures all the sugar crystals have dissolved.
What if my meringue weeps? “Weeping” (when liquid beads form on the meringue) can happen if the sugar isn’t fully dissolved into the egg whites. Make sure the mixture feels completely smooth between your fingers before you start whipping it.
Can I make this ahead of time? Yes. The recipe notes that you can bake the crust and fill it up to three days in advance. The meringue topping, however, is best made and toasted on the day you plan to serve the pie.

What To Serve With Butterscotch Pie

This classic pie is a showstopper on its own.

A cup of hot black coffee or tea
A tall glass of cold milk
A dollop of unsweetened whipped cream (if you choose to omit the meringue)

How To Store Butterscotch Pie

Refrigerate: Due to the custard filling and egg-white meringue, this pie must be stored in the refrigerator. Keep it covered, and it will stay fresh for up to 3 days.

Butterscotch Pie Nutrition Facts

Serving Size: 1 slice
Calories: 550 kcal
Fat: 25g
Carbohydrates: 75g
Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why did my butterscotch filling not set?

This is almost always because the sugar and butter mixture was not cooked to the correct temperature (240°F). Using a candy thermometer is highly recommended to ensure the filling reaches the right stage to set properly when chilled.

Can I use a store-bought crust?

Yes, for a shortcut, you can use a pre-made, store-bought pie crust. Just be sure to follow the instructions for blind-baking it before you add the filling.

Do I have to use a candy thermometer?

It is highly recommended for the filling. It is the most accurate way to ensure the sugar cooks to the “soft-ball” stage (240°F), which is what gives the pie its classic, firm-yet-creamy texture.

Try More Recipes:

Recipe by MarryCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

550

kcal

A classic, old-fashioned pie with a flaky crust, a rich and creamy dark brown sugar butterscotch pudding, and a fluffy, toasted meringue topping.

Ingredients

Crust: 1 All-Butter Pie Crust
Filling: 4 large egg yolks, ¼ cup cornstarch, 2 ½ cups whole milk, 4 tbsp salted butter, 1 ¼ cups packed dark brown sugar
Meringue: 4 large egg whites, 1 cup granulated sugar, ½ tsp vanilla, ¼ tsp salt, ¼ tsp cream of tartar

Directions

Crust: Roll out the pie dough, fit it into a 9-inch pie plate, and chill for 30 minutes. Blind bake at 400°F for about 35 minutes total, until fully golden brown. Cool completely.
Filling: Make the butterscotch pudding by cooking the butter and brown sugar to 240°F. Temper egg yolks with the hot milk mixture, then cook until thick.
Strain the filling into the cooled pie crust. Press plastic wrap directly onto the surface and chill for at least 4 hours until set.
Meringue: Make the meringue by heating egg whites and sugar over a double boiler to 160°F, then whipping on high speed until stiff, glossy peaks form.
Top the chilled pie with the meringue.
Use a kitchen torch or the oven broiler to toast the meringue until lightly golden.

Notes

Using a candy thermometer for both the filling and the meringue is the key to success with this recipe.
Don’t skip chilling the pie thoroughly before adding the meringue; a cold filling will help the meringue stay stable.
This is a perfect make-ahead dessert for a special occasion.
For the best flavor, use a good quality dark brown sugar.