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Classic Homemade Creamy Butterscotch Pie

A slice of butterscotch pie cut in half showing the rich filling and tall, toasted meringue topping.
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You can make this rich, old-fashioned butterscotch pie from scratch. This recipe delivers a smooth, decadent filling perfect for any gathering or holiday dessert table.

Ingredients

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  • 1 pre-made or homemade 9-inch pie crust (baked)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 4 large egg yolks, lightly beaten
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • For Topping: 3 large egg whites
  • For Topping: 1/4 teaspoon cream of tartar
  • For Topping: 6 tablespoons granulated sugar

Instructions

  1. Prepare your 9-inch pie crust according to your preferred method and let it cool completely.
  2. In a medium saucepan, whisk together the brown sugar, granulated sugar, cornstarch, and salt.
  3. Gradually whisk in the whole milk and heavy cream until smooth.
  4. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and begins to bubble. This takes about 8 to 10 minutes. Reduce the heat slightly if it starts to scorch.
  5. In a separate small bowl, lightly beat the egg yolks. Temper the yolks by slowly whisking about 1 cup of the hot sugar mixture into the yolks.
  6. Pour the tempered yolk mixture back into the saucepan with the remaining sugar mixture. Cook over medium-low heat, stirring constantly, for 1 to 2 minutes until the filling is very thick. Do not let it boil after adding the yolks.
  7. Remove the pan from the heat. Stir in the butter pieces until melted and smooth, then stir in the vanilla extract.
  8. Pour the hot butterscotch filling immediately into the cooled, pre-baked pie crust.
  9. Prepare 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 6 tablespoons of sugar, beating until stiff, glossy peaks form.
  10. Spread the meringue evenly over the hot filling, making sure the meringue touches the edges of the crust all around to prevent shrinking.
  11. Bake the pie in a preheated 350°F oven for 10 to 12 minutes, or until the meringue is lightly golden brown.
  12. Cool the pie completely on a wire rack for at least 3 hours before slicing. Chill thoroughly before serving for the best texture.

Notes

  • For a no-bake option, substitute the pre-baked crust with a graham cracker crust and use a stabilized whipped topping instead of meringue.
  • To achieve a silky-smooth filling, whisk continuously, especially when the mixture begins to thicken.
  • If you want a Dolly Parton dessert variation, some versions use a pudding mix base, but this from-scratch method provides a richer flavor.

Nutrition

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