Butterscotch Pie
Butterscotch Pie is fun to make and simply stunning to serve with a light and airy meringue atop a silky smooth cooked butterscotch custard layer.
Servings 8 servings
Calories 449kcal
Ingredients
- 4 large egg yolks
- ¼ cup heavy whipping cream (60ml)
- 1⅓ cups packed light brown sugar (293g)
- 6 tablespoons cornstarch (42g)
- ½ teaspoon kosher salt
- 2 cups whole milk (480ml)
- ¼ cup unsalted butter cubed
- 1 teaspoon vanilla extract
- 1 9-inch baked pie crust store-bought or homemade
For the Topping:
- 3 large egg whites
- ¼ cup granulated sugar (50 grams)
Instructions
For the Filling:
- In a medium heat-safe bowl, whisk together the egg yolks and cream.
- In a medium heavy-bottomed saucepan, whisk together the brown sugar, cornstarch, and salt. Slowly whisk in milk until well combined. Add the butter.
- Place the pan over medium-high heat. Cook, stirring frequently, until the mixture begins to boil and thicken, about 5 minutes. Reduce the heat to medium-low, and continue cooking for 2 minutes, stirring constantly. Remove from heat.
- Slowly whisk in a few ladles of the hot sugar mixture into the egg yolks. Whisk the egg yolk mixture into the saucepan with the rest of the sugar mixture. Return to medium heat. Cook, whisking constantly, until the mixture begins to bubble. Cook, stirring constantly, until the mixture thickens and an instant-read thermometer registers between 190°-200°F.
- Pour the hot filling directly into the baked pie crust. Let the pie cool for 10 minutes.
For the Topping:
- Preheat oven to 375°F.
- In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add the egg whites. Beat on medium speed until soft peaks form, about 3 minutes.
- With the mixer still running, slowly add the sugar 1 tablespoon at a time, waiting until the sugar has time to incorporate after each addition. Continue beating until stiff glossy peaks form, about 3 to 4 minutes.
- Spoon the topping onto the warm filling and bake until the meringue is lightly browned on the peaks, about 10 minutes. Allow the pie to cool completely before serving, about 3 hours.
Notes
- Stir the butterscotch filling frequently as it cooks. To prevent burning and create a smooth and creamy texture, stir the filling frequently from the start of cooking. As the filling continues to boil, stir constantly until it is fully thickened; otherwise, the filling can stick to the bottom of the pot and burn.
- Temper the eggs. Before adding the egg mixture to the hot sugar mixture, whisk a few ladles of the hot sugar into the egg yolks to bring them up to temperature, then pour the tempered egg yolk mixture into the saucepan while whisking and continue cooking. Tempering the eggs as such will keep them from scrambling.
- Temperature is key. In order for the butterscotch filling to thicken properly, it needs to be cooked to a temperature of 190°-200°F. Use an instant-read thermometer to monitor the temperature during the final cooking stage.
- Whip the meringue until stiff glossy peaks form. For the best meringue, start by beating the egg whites for about 3 minutes, slowly add the sugar, 1 tablespoon at a time, and continue beating for 3 to 4 more minutes until stiff peaks form. The meringue will have a glossy appearance when it is ready to spoon onto the custard. It is easier to whip egg whites when they are at room temperature, so remove them from the fridge an hour or so before you want to make the topping.
- Make and enjoy the pie on the same day. The meringue-topped pie will be best when served the day it is made. You can make the butterscotch layer ahead of time and refrigerate the pie without the meringue topping, if needed, for up to 2 days.
- Whipped cream topping option. Try topping this pie with whipped cream instead. Make the butterscotch pie without the meringue and refrigerate it for at least 4 hours. When you’re ready to serve the pie, beat 1 cup heavy cream with 1-2 tablespoons of sugar and 1 teaspoon of vanilla extract in a stand mixer with the whisk attachment or with an electric hand mixer until soft peaks form. Spread over the top of the pie filling before slicing.
- Swap out the crust. For a variation, swap out the baked, flaky pie crust for a graham cracker crust.
Nutrition
Calories: 449kcal | Carbohydrates: 63g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 123mg | Sodium: 309mg | Potassium: 204mg | Fiber: 1g | Sugar: 45g | Vitamin A: 508IU | Vitamin C: 0.04mg | Calcium: 129mg | Iron: 1mg