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Come on over for a piece of pie. Lately, all I want to do is bake pies and my family is pretty happy about that. Everyone has their favorite from the apple pie lover to the mixed berry lover. I love butterscotch pie, it’s an old fashion favorite and it’s perfect when I want something rich and creamy and a bit indulgent.
Legend has it that butterscotch pie was invented in Connersville, Indiana by Sarah Wheeler in 1904. Maybe that’s why we always had butterscotch pies since Connersville was close to my hometown. Growing up in Indiana this pie was always on the table for our family gatherings. One thing I know is there are a lot of butterscotch pie recipes with so many variations that it’s hard to know which one to make. Today, in honor of my grandma Margaret I am happily making her recipe.
Cooking with my grandma meant no measuring of anything, just put ingredients in a pan and stir and everything tasted perfect. To be honest when I tried making something I saw grandma make it never tasted as good and getting her recipes written down took a lot of time and patience. I’m curious, do you have grandma recipes?
- Butterscotch is not the same thing as caramel. Butterscotch is made with brown sugar and caramel is made with white sugar.
The Butterscotch filling is made with simple ingredients and is a custard you add to a pre-baked pie shell.
- Brown Sugar
Now I am going to be totally honest about making the butterscotch custard filling that goes into the pie shell. I have had massive failures and have learned it takes a while to cook the pudding until it is thick, I mean thick. The eggs and the flour in the custard need to cook long enough to set up, and you need to stir constantly.
When the filling done it should coat the back of your spoon.
You will need a pre-baked pie shell for this recipe. I make mine in a basic 9″ pie plate. Not the deep dish type.
Once the filling is cooked pour it into the pre-baked pie shell. I don’t ever recall my grandmother making a meringue to top any pies, it just wasn’t her thing, but today I think a nice fluffy meringue will jazz up this pie.
Make your meringue and pipe or spoon on top of the hot butterscotch custard. Bake for about 8-10 minutes at 350 degrees until the meringue is lightly browned. It’s like puffy little pillows on my pie.
Sweet, buttery and rich describes this creamy butterscotch pie
This pie is so hard to resist, it has a flaky brown pie crust with the silky, brown sugar custard on top with a pillow of meringue topping everything off. It’s simply luscious.
Butterscotch Meringue Pie
This pie is a bit luscious with the rich and silky butterscotch custard in a flakey pie crust and topped with a layer of meringue. Sometimes you have to indulge.
Butterscotch Custard for Pie
- 2 1/2 cups milk
- 1 1/4 cups brown sugar
- 1/2 cup water
- 1/4 tsp salt
- 1/2 cup AP flour
- 2 eggs separated reserve the egg whites
- 1 1/2 tbls butter
- 1 tsp vanilla
- 1 8" or 9" prebaked pie shell
- 5 egg whites, use the two left over from the custard
- 1/2 cup sugar
- 1/4 tsp cornstarch
- 1/4 tsp cream of tartar
In a medium bowl add 1/2 cup of milk, flour and egg yolks. Mix until smooth and set aside.
In a skillet or medium-sized saucepan add 2 cups of milk over low heat. Cook just until the milk starts to bubble.
Over medium-low heat add the brown sugar, salt, and 1/2 cup water to a small saucepan and cook to a gentle boil. Continue cooking until the sugar mixture thickens and starts bubbling.
Slowly add the caramelized sugar to the hot milk stirring constantly. Continue to cook over over medium-low heat.
Slowly whisk in the egg yolk mixture. Continue to cook, stirring constantly until the custard becomes thick. This may take about ten minutes and the custard should coat the back of a spoon.
Take off the heat and add the butter and vanilla, stir to combine. Pour into the prebaked pie shell.
In a large bowl or a stand mixer beat the egg whites and whisk until foamy.
Whisk in the cornstarch and cream of tartar until soft peaks form. Gradually whisk in the sugar until the meringue is stiff but not dry and peaks form.
Spread the meringue over the hot butterscotch filling. Make sure to spread completely to the edges of the pie.
Place in a 350-degree oven for about 8 minutes to brown the meringue.
Let the pie cool completely before serving
After serving lightly cover with plastic wrap and store in the refrigerator.
Note: The meringue may weep once refrigerated.
The prep time and cook time does not include the prebaked pie shell.
Desserts seem to bring people together and this pie was just too good to keep to myself so I invited friends over for a luscious slice, a hot cup of coffee and good conversation.
Come on over for pie and coffee, I just cut another slice for you!
Made just for your Pinterest Pie or Dessert Board
The whisk I use to make this custard is one of my favorite kitchen tools. The coils are flexible and it is great for getting into the sides of a pan. I use it all the time for sauces, gravies, roux or anything that needs a good stir.
This is the basic 9″ pie plate I use. It’s the perfect size for cream pies.
I hope you enjoy this recipe and thank you, grandma, for this delicious pie.