Pioneer Woman Butterscotch Pie Recipe

Pioneer Woman Butterscotch Pie is this oozy, creamy, old-school dessert that feels like your nan’s hug in a flaky crust. It’s sweet but not cloying. Just… warm. Rich. Silky. The kind of pie that makes silence fall around the table for a minute. It’s not hard — just follow it slow, don’t skip steps, and yeah, be ready to use more bowls than you think you need. Worth it though.

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Ingredients Needed

• 1 all-butter pie crust: use store-bought if it’s 11pm and you’re out of spoons, no judgment.
• All-purpose flour: for dusting. Don’t skip or your dough sticks and you cry.
• 4 egg yolks: gives the filling that yellowy custard colour and richness.
• 1/4 cup cornstarch: makes it thick, pudding-like.
• 2½ cups whole milk: don’t swap it for skim unless you hate joy.
• 4 Tbsp salted butter: salty-sweet balance, also glossy filling magic.
• 1¼ cups dark brown sugar: don’t skimp, this is the soul of butterscotch.
• 1/4 tsp kosher salt: tiny amount, big difference.
• 4 egg whites: use the ones you saved or oops… crack new ones.
• 1 cup sugar: for the meringue — makes it shiny and stiff.
• 1/2 tsp vanilla extract: optional technically, but don’t be boring.
• 1/4 tsp kosher salt
• 1/4 tsp cream of tartar: stabilises the whites so they don’t flop.

How To Make Pioneer Woman Butterscotch Pie

Bake the Crust:

Roll your pie dough on a floured counter till it’s about 13 inches across. Line a 9-inch pie tin, crimp edges if you’re feeling fancy (or press with a fork, whatever). Prick it all over with a fork, then shove it in the freezer for 30 mins. Yes, really. Freeze it.

Preheat oven to 400°F. Line the cold crust with parchment and fill it with pie weights or beans. Bake for 18–20 mins. Remove weights, bake 10–15 mins more. Let it cool. Fully. Like, go do laundry or something while it chills.

Make the Filling:

In a bowl, whisk yolks, cornstarch, and ½ cup milk till smooth. Set aside. In a saucepan, melt butter with 2 Tbsp water. Add brown sugar and salt. Stir occasionally till it bubbles and goes dark and glossy (4–5 mins). Slowly whisk in remaining milk. It might hiss at you.

Now — take some of this hot stuff, whisk it into the egg mixture to warm it up (tempering = avoiding scrambled eggs). Then pour that all back into the pan and stir constantly till it boils and thickens, about 3–4 mins. Strain it (just do it) into your cooled pie crust. Press clingfilm directly onto it so no weird skin forms. Chill for at least 4 hrs or overnight.

Whip the Meringue:

Put egg whites, sugar, vanilla, salt, and cream of tartar into a heatproof bowl over simmering water. Whisk until sugar dissolves — rub a bit between your fingers, if you feel grains, keep going. Then transfer to stand mixer and beat 5–6 mins until you get stiff peaks.

Dollop meringue on cold pie. Swirl it. Torch it or broil it till golden (watch it like a hawk — it burns so fast). Let cool to room temp before you slice.

Recipe Tips

• Don’t skip straining the filling. Trust me. I did once. Regretted everything.
• If your meringue weeps, you probably didn’t dissolve the sugar fully. I’ve cried too.
• Use a metal bowl for the meringue. Plastic holds oil. Oil = sadness.
• Let pie chill at least 4 hours. Overnight = best texture.

How to Store & Reheat

• Room Temperature: Serve same day once cool.
• Fridge: Store covered up to 3 days. Meringue may go a bit soft but still tasty.
• Freezer: Wrap slices tightly, freeze up to 1 month. Thaw in fridge. Don’t microwave.

Nutrition Facts (Approx. per serving)

• Calories: 259
• Sodium: 105mg
• Protein: 2g
• Fat: 9g
• Carbs: 39g
• Fibre: 0g
• Sugar: 25g

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