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Classic Homemade Creamy Butterscotch Pie with Optional Meringue

A close-up of a thick slice of butterscotch pie with a rich orange filling and toasted meringue topping on a white plate.
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This recipe delivers a rich, silky butterscotch filling in a flaky crust, reminiscent of Grandma’s best desserts. You can top it with a dreamy meringue for a truly special occasion pie.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust (store-bought or homemade)
  • 1 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups half-and-half or whole milk
  • 3 large egg yolks, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • For Meringue Topping (Optional): 3 large egg whites, room temperature
  • For Meringue Topping (Optional): 1/4 teaspoon cream of tartar
  • For Meringue Topping (Optional): 6 tablespoons granulated sugar

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. If using a homemade crust, bake it according to standard pie crust instructions until lightly golden; let it cool.
  2. In a medium saucepan, whisk together the brown sugar, flour, and salt. Gradually whisk in the half-and-half until the mixture is smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil rapidly.
  4. Remove the saucepan from the heat. In a small bowl, lightly whisk the egg yolks. Slowly pour about 1 cup of the hot butterscotch mixture into the egg yolks while whisking constantly to temper them.
  5. Pour the tempered egg yolk mixture back into the saucepan with the remaining butterscotch mixture. Return the pan to low heat. Cook for 1 to 2 minutes, stirring constantly, until the filling thickens slightly more. Do not let it boil.
  6. Remove from heat. Stir in the butter until it melts completely, then stir in the vanilla extract.
  7. Pour the hot filling into the cooled, pre-baked pie crust.
  8. If making the meringue: In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the granulated sugar, beating until stiff, glossy peaks form.
  9. Spread the meringue evenly over the hot filling, making sure the meringue touches the edges of the crust all around to prevent shrinking.
  10. Bake the pie at 350 degrees Fahrenheit for 12 to 15 minutes, or until the meringue is lightly golden brown.
  11. Cool the pie completely on a wire rack for at least 3 hours before slicing and serving.

Notes

  • For a richer flavor, substitute 1/2 cup of the half-and-half with heavy cream.
  • If you prefer a simpler topping, use 1 cup of stabilized whipped topping instead of meringue.
  • This pie sets best when chilled for several hours after cooling to room temperature.

Nutrition

Find it online: https://cookincorner.com/butterscotch-pie-classic-homemade-creamy-recipe/