Butterscotch Pie with Meringue

5 from 1 vote

Butterscotch Pie with Meringue

This Butterscotch Pie is an old fashioned pie recipe passed down to me from my mom. We've made it for years, every bite is truly so delicious. A homemade butterscotch pudding is the bottom layer. It's topped with meringue for a dessert that everyone will request time and time again.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: pie

Servings: Servings

Calories: 354kcal

Ingredients

Filling

¾ cup light or dark brown sugar
⅓ cup all-purpose flour
6 ounces evaporated milk
3 egg yolks
¾ cup milk
¼ cup salted butter cut into 4 slices
1 frozen 9-inch pie shells baked per package directions

Meringue

3 egg whites
⅓ cup granulated sugar
¼ cup marshmallow cream

Instructions

Butterscotch Filling

Preheat oven to 350°F. If your frozen pie shell requires pre-baking, follow the package instructions. Otherwise, set it aside.
In a small saucepan, combine brown sugar and flour. Whisk in evaporated milk, egg yolks, and milk until smooth. Turn the pan to medium heat.
As the mixture becomes warm, whisk in butter slices.
Stirring continuously, cook until mixture thickens and comes to a gentle boil. The mixture will appear to bubble or burp. This should take about 5-7 minutes.
Pour the filling into the pre-baked pie shell.
Quickly spread the meringue over the hot pie filling. Spread the meringue to the edge of the pie pastry to seal it and prevent it from shrinking as it bakes (see below). Use a spoon to swirl and twist the meringue as you spread it.
Bake 15-17 minutes, or until the meringue is golden brown on top.

Meringue

In a clean, dry mixing bowl, beat the egg whites on medium speed with an electric mixer until they become frothy. This usually takes about 1-2 minutes.
Add the granulated sugar a tablespoon at a time, while continuing to beat the egg whites. This process should take about 2-3 minutes until all of the sugar is incorporated.
Continue beating the egg whites until stiff, glossy peaks form.
Whip marshmallow cream into the mixture for 15 seconds at medium speed.

Video

Notes

Expert Tips

- Swap the store-bought pie crust for homemade. You can definitely make your own pie crust in this case. We love the shortcut of using a store-bought crust too.

- Spread the meringue over the hot pie filling. This is one of my mom's essential tips. This seals the pie and prevents the meringue from shrinking when it bakes.

- Omit the marshmallow creme if desired. You can make a meringue with just sugar and egg whites. We recommend you increase the sugar to ½ cup if so to help the meringue hold it's shape.

- Make sure your egg whites are room temperature for an easy meringue. This allows the air to whip into them better and also helps the sugar dissolve faster.

- Replace the meringue for whipped cream. If you're not a fan of homemade meringue, you can also top the butterscotch custard filling with fresh whipped cream. Allow the pie to cool completely before adding the whipped cream. You can also dollop whipped cream on individual servings.
  - - How to Make Fresh Whipped Cream: In a large mixing bowl, combine 3 cups heavy whipping cream, 1 cup powdered sugar and 1 ½ teaspoons vanilla extract. Beat on high speed with a hand mixer until stiff peaks form.

Storage

Once the pie has completely cooled, store in a tall, loosely fit, airtight container in the fridge for up to 3-4 days. This will keep the pudding filling and meringue topping set. We do not recommend freezing the pie as it will compromise the texture.

Nutrition

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