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    Home » Recipes » Pies and Tarts

    Butterscotch Meringue Pie

    Published: Jan 31, 2019 · Modified: May 12, 2022 by Jere Cassidy · This post may contain affiliate links. · 22 Comments

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    This classic Butterscotch Meringue Pie is an old-fashioned favorite and it's perfect when you want something rich and creamy and a bit indulgent.

    A slice of homemade butterscotch pie with meringue.
    Grandma's Butterscotch Pie Recipe

    This page may contain affiliate links, please see my disclosure for policy details.  I earn commissions if you shop through the links on this page.

    Who invented butterscotch pie?

    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 putting ingredients in a pan and stirring 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's recipes?

    Butterscotch is not the same thing as caramel. Butterscotch is made with brown sugar and caramel is made with white sugar.

    Made just for your Pinterest Pie or Dessert Board

    Jump to:
    • Who invented butterscotch pie?
    • The butterscotch filling ingredients
    • Let's make a pie
    • More pie recipes to bake and eat
    • Baking tools for pie making
    • Don't miss these fav's
    • Recipe

    The butterscotch filling ingredients

    The ingredients make simple custard you add to a pre-baked pie shell.

    • Butter - Use salted or unsalted butter
    • Brown Sugar - for this pie, I prefer light brown sugar
    • Eggs - I always use large eggs
    • Milk - Whole milk works best for creaminess
    • Flour - All purpose flour is used as a thickener
    • Vanilla extract - I know it's expensive, but use the best you can afford
    Butterscotch pie ingredients on a white board.

    Let's make a pie

    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 custard 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 is 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. This is my recipe for homemade flaky pie dough.

    Step 1. In a small bowl mix ½ cup of milk, flour, and the eggs until combined.

    Step 2. I make this custard in a skillet, but you can use a saucepan. Start by adding the remaining milk. Heat the milk over low heat until it starts to bubble around the edges of the pan.

    Step 3. In a small saucepan add the brown sugar, salt, and water and mix to combine. Cook this over medium heat until you get a gentle boil, keep cooking this until the mixture is thickened.

    Step 4. Slowly add the caramelized sugar to the hot milk

    Making the butterscotch pie filling in a skillet.
    Cook the filling

    Step 5. Now slowly whisk in the egg yolk mixture and cook over medium heat, stirring constantly until the mixture is nice and thick. This could take about ten minutes. I know it feels like a long time, but the end results are a deep butterscotch flavor.

    A thickened butterscotch pudding pie custard in an iron skillet.
    The thickened butterscotch custard

    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.

    butterscotch custard in a pie shell

    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.

    butterscotch meringue 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.

    More pie recipes to bake and eat

    This rustic  Apple Cranberry Galette is a simple free-form pie filled with sweet apples and tart cranberries.  Pecan Tassies are just like a pecan pie only in a mini size. Jelly Roll Pie Tarts are a golden brown flaky pie dough filled with sweet jam or jelly. Make sure to read How to Blind Bake a Pie Crust which is a must for your cream pies.

    Baking tools for pie making

    The whipper 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 cream pie plate that I use. It's the perfect size for cream pies.

    Rolling out pie dough is so easy with my favorite French Rolling Pin.

    Whipper whisk
    Cream pie plate
    French Rolling Pin

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      Butterhorn Recipe with Cottage Cheese
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    Recipe

    A slice of butterscotch pie on a white plate.

    Butterscotch Meringue Pie

    Jere' Cassidy
    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.
    4.50 from 22 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 20 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American
    Servings 8 slices
    Calories 386 kcal

    Equipment

    • French rolling pin
    • whipper whisk
    • Cream pie plate

    Ingredients
      

    Butterscotch Custard for Pie

    • 2 ½ cups milk
    • 1 ¼ cups light brown sugar
    • ½ cup water
    • ¼ teaspoon salt
    • ½ cup AP flour
    • 2 eggs separated reserve the egg whites
    • 1 ½ tablespoons butter
    • 1 teaspoon vanilla extract
    • 1 8" or 9" prebaked pie shell

    Meringue

    • 5 egg whites use the two left over from the custard
    • ½ cup granulated sugar
    • ¼ teaspoon cornstarch
    • ¼ teaspoon cream of tartar

    Instructions
     

    Butterscotch Custard

    • In a medium bowl add ½ 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 ½ cup of 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.

    Meringue

    • 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.

    Notes

    The prep time and cook time does not include the prebaked pie shell.
    One Hot Oven provides approximate nutritional information as a courtesy and cannot guarantee the accuracy for any recipe on this blog.

    Nutrition

    Serving: 1sliceCalories: 386kcalCarbohydrates: 68gProtein: 7gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 50mgSodium: 327mgPotassium: 235mgFiber: 1gSugar: 50gVitamin A: 188IUCalcium: 158mgIron: 2mg
    Tried this recipe?Let us know how it was!

    First published: Jan. 31, 2019, Last updated: Oct. 21, 2022, for better readability.

    Pin for later

    A slice of butterscotch pie and meringue.
    Pinterest pin for Butterscotch pie with text overlay.

    Thank you for stopping by the One Hot Oven blog.  Please leave a comment to say Hello or just let me know what you are baking these days, I always love hearing from fellow bakers. Have any questions or just want to chat about the recipe? Please visit my about page for information, and I’ll be happy to help!

    About Jere’

    From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending.  Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory recipes with all my baking friends.

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      Recipe Rating




    1. Giangi Townsend

      April 11, 2022 at 5:49 am

      5 stars
      Sounds so deliciously yummy. Thank you for sharing.

      Reply
    2. Max

      June 11, 2021 at 5:37 am

      4 stars
      Good recipe! Taste is perfect. Recipe could use a little clarification at some points, for those who aren't as familiar with baking techniques (especially with flour). Initially, make sure you mix the egg yolks and milk together FIRST before adding the flour, and when combining the flour, milk, egg mixture with the hot butterscotch milk, add a bit of the hot liquid into the mixture, and quickly mix until it's homogeneous and more pourable. I'd advise doing that a few times until everything is homogeneous, and then pouring it into the milk in the saucepan. Adding the flour and egg mixture directly to the hot liquid will not only risk scrambling the eggs, but will also cause the starch in the flour to clump and never combine (or at least, causes a lot more work, stirring, and putting it through a sieve). In addition, keep in mind the timing of the recipe, and make sure you have the meringue ready, and that the custard is still hot when you bake the meringue. If you let the custard set, and then heat it up again, the butter in the custard will separate and the custard itself will be extremely fragile, more like a casserole than a pie. Will definitely give this recipe another go, but if you're having any trouble hopefully this comment helps!

      Reply
    3. Deborah

      December 22, 2020 at 1:54 pm

      5 stars
      Thanks for sharing this butterscotch pie with us. I grew up eating my mom's butterscotch pie (Jello pudding kind) and I'm on the search for a homemade version that reminds me of it. I hope to try it one day soon.

      Reply
      • Jere Cassidy

        December 24, 2020 at 9:13 am

        I hope you give the recipe a try. It's a favorite here.

        Reply
    4. Jacqueline Meldrum

      March 10, 2019 at 5:12 am

      5 stars
      That looks heavenly. I love that it has butterscotch in it instead of the traditional lemon, even though I love lemon. Sharing this now 🙂

      Reply
    5. Patty

      February 28, 2019 at 2:41 am

      5 stars
      I love all the flavors in this gorgeous pie, can't wait to make it, my mouth waters in anticipation!

      Reply
      • Jere Cassidy

        February 28, 2019 at 9:03 pm

        Thanks, for the gorgeous comments!!!

        Reply
    6. Natalie

      February 27, 2019 at 9:54 pm

      5 stars
      I love this flavors combination! Looks so delicious - what a gorgeous pie!

      Reply
    7. Tracy

      February 27, 2019 at 9:22 pm

      5 stars
      I'll be right over!! This sounds great - and man you've gotta love those grandmas who just KNOW the ingredients. This sounds amazing!

      Reply
      • Jere Cassidy

        February 28, 2019 at 9:01 pm

        Grandma recipes are the best.

        Reply
      • Jere Cassidy

        February 28, 2019 at 9:16 pm

        Grandma's recipes are the best.

        Reply
    8. Valentina

      February 27, 2019 at 9:02 pm

      5 stars
      wow, this looks so delicious. and yes, it would be very hard to resist! I think this would be lovely for any holiday or for a small dinner party - and anything in between. 🙂

      Reply
    9. Lisa Bynum

      February 27, 2019 at 7:52 pm

      5 stars
      I just pinned this for later. I absolutely ADORE butterscotch. This pie sounds completely amazing!

      Reply
      • Jere Cassidy

        February 28, 2019 at 9:03 pm

        Thanks for the pin. Glad to find another butterscotch fan.

        Reply
    10. Danielle Wolter

      February 14, 2019 at 3:54 am

      5 stars
      this is the greatest idea. butterscotch is such a great flavor, and i love that you used it in this meringue pie. Def a must try dessert!

      Reply
    11. Annie @ Annie's Noms

      February 14, 2019 at 12:48 am

      Homemade butterscotch custard?! Oh heck yea, this looks fantastic!!! I love the meringue on top too!

      Reply
    12. Dannii

      February 14, 2019 at 12:16 am

      5 stars
      This brings back happy memories of the kind of desserts I used to have at school as a kid. YUM!

      Reply
    13. Julie

      February 14, 2019 at 12:09 am

      5 stars
      Omg! This pie looks exactly like my nans!! I can’t wait to make it.
      Thanks so much for sharing
      Julie

      Reply
      • Jere Cassidy

        February 28, 2019 at 9:09 pm

        See, those grandma recipes just being back such good memories.

        Reply
    14. Jacqueline Debono

      February 14, 2019 at 12:02 am

      5 stars
      Your butterscotch pie looks beautiful. Love the idea of the meringue on top. Going to pin this recipe for later!

      Reply
      • LISA MURRAY

        June 30, 2020 at 7:19 am

        My grandmother was born and raised in Indiana. She made a Butterscotch Pie too. I hope this is her missing recipe!

        Reply
        • Jere Cassidy

          June 30, 2020 at 11:04 am

          Yes, the butterscotch pie is a thing in Indiana along with Sugar Cream Pie.

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    Jere Cassidy owner of One Hot Oven.

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