Butterscotch Pie with Meringue

Butterscotch Pie

Pinit

Confession:  I literally ate like almost half of the pie pictured above.  No joke.  Butterscotch pie is one of my favorite kind of pies, but this is by far the best recipe that exists.  If you’re from the South, you probably know a cute little old church lady named Pearl, right?  This is “Pearl’s” recipe from my Nana’s Methodist church cookbook, and I’m telling you, you’ll find yourself eating more than one slice!

Pie Recipe Ingredients

  • One pre-made pie crust (I use Pillsbury deep dish frozen pie crust)
  • 4 egg yolks (save three whites for merengue)
  • 1 cup brown sugar
  • 3 1/2 tbsp corn starch
  • 1 cup evaporated milk
  • 1 1/2 cups hot water
  • 1/4 tsp salt
  • 3 tbsp margarine
  • 1 tsp vanilla

Meringue Ingredients

  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 6 tbsp sugar
  • 3/4 tbsp cornstarch
  • 1/4 tsp vanilla

Butterscotch Pie

First, prepare crust according to package directions. This crust involved thawing for a bit, pricking it with a fork, then baking it for just a few minutes.

Butterscotch PieButterscotch Pie

Meanwhile, mix brown sugar and cornstarch together in saucepan.  Add eggs and small amount of evaporated milk.  Stir over low to medium heat and add the rest of the milk, hot water, and salt.  Stir until mixture thickens, adding vanilla and margarine last.

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You may have to stir for several minutes, but patience is a virtue.  When it’s thickened, it should look something like this:

Butterscotch Pie

Pour into pie crust and let sit while you make the meringue.

Butterscotch Pie

For meringue, beat egg whites and cream of tartar together until it forms stiff peaks.

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Add cornstarch, sugar, and vanilla all at once and beat until glossy.

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Spread onto pie mixture.  Be sure to make it all pretty-like.

Butterscotch Pie

Bake in the oven at 350 for 15-20 minutes or until meringue is browned.

Butterscotch Pie

I’m telling you, this is good stuff.  I prefer mine once it’s chilled in the fridge for a while, but others like it warm.  Either way, this recipe earns an easy 5/5 herbs!

Butterscotch Pie

Pinit
Butterscotch Pie with Meringue
Author: 
 
Ingredients
  • One pre-made pie crust (I use Pillsbury deep dish frozen pie crust)
  • 4 egg yolks (save three whites for merengue)
  • 1 cup brown sugar
  • 3 1/2 tbsp corn starch
  • 1 cup evaporated milk
  • 1 1/2 cups hot water
  • 1/4 tsp salt
  • 3 tbsp margarine
  • 1 tsp vanilla
  • Meringue Ingredients:
  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 6 tbsp sugar
  • 3/4 tbsp cornstarch
  • 1/4 tsp vanilla
Instructions
  1. First, prepare crust according to package directions.
  2. Meanwhile, mix brown sugar and cornstarch together in saucepan. Add eggs and small amount of evaporated milk.
  3. Stir over low to medium heat and add the rest of the milk, hot water, and salt. Stir for several minutes (be patient!) until mixture thickens, adding vanilla and margarine last.
  4. Pour into pie crust and let sit while you make the meringue.
  5. For meringue, beat egg whites and cream of tartar together until it forms stiff peaks.
  6. Add cornstarch, sugar, and vanilla all at once and beat until glossy.
  7. Spread meringue onto pie. Bake in the oven at 350 for 15-20 minutes or until meringue is browned.
  8. Cool pie on a wire rack, then chill on fridge until ready to serve.

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5 comments on “Butterscotch Pie with Meringue

  1. Yeah, thanks for this recipe. I am currently trying to lose the baby weight, and this DOESN’T HELP!!! (But the baby is 3-1/2, so what is one more day?)

    Seriously, this looks awesome! I will have to try it out.

    Mr. 1500 tried to make me a Key Lime Pie with meringue once. He doesn’t know much about cooking, so when he got to the meringue part, he stirred the egg whites for a little while with a fork, then poured them on top of the Key Lime part. The result? liquid egg whites on top of key lime pie. Not so delicious, but it makes me smile when I think of it.

    I love your pictures!!!

  2. Hahaha this unfortunate liquid egg whites story made me laugh out loud! This is seriously the BEST butterscotch pie…no other recipe even compares. And you’re right; what’s one more day?

  3. Wow. I’m so glad I stumbled into your site. That pie looks gorgeous. Thanks for sharing the recipe. I found my experiment for the weekend. Although I probably make my pie crust if I don’t get lazy.

    But when do you add the margarine? Or can I substitute butter instead?

    • Thank you! And thanks for bringing my mistake to my attention: I realized I had left out when to add margarine and vanilla (I fixed it; you add it after the hot water, milk, and salt. I suppose you could use butter…I’ve never tried it for fear of straying from the recipe, but I imagine it would be delicious!

      • Made it this weekend and YUMMY!!! I even got the SO to stir the butterscotch for me. It’s our dessert for this week… At least supposed to. We ended eating half of it already. How is going to last for the rest of the week?

        And I see a crinkles recipe in this site too. Definitely scavenging recipes from hereon

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