Homemade Butterscotch Pie, calling for brown sugar instead of white sugar and piled high with swirls of meringue. Devine for butterscotch lovers out there!
Again, another one of my Mother's pie recipes. Most of you have never eaten at my Mother's table.
To go on and on about her gift of baking pies seems a little prejudiced I know.
You see--she could turn some of the least ingredients she had on hand into a yummy dessert in no time.
All she needed was a little brown sugar, flour, eggs and milk and wallah she could make one of the best Homemade Butterscotch Pie you have ever eaten.
When I think of the holidays, I remember baking pies with Mother, and I remember this was a favorite of her's.
Almost everyone has some sort of special memory of baking with the family--what's yours? Read the recipe completely to see how you keep the meringue from shrinking when baked!
Homemade Butterscotch Pie
Printable Recipe
Ingredients: Pie
Preheat oven to 350 degrees F. In a large heavy saucepan, add brown sugar, flour, milk, and egg yolks.
Mix well until sugar is dissolved and egg yolks blended in completely. (I use a wire whisk.)
Turn heat to medium and cook for 10-12 minutes while stirring the entire time.
Filling should be thick and creamy. Remove from heat and add vanilla and butter; Set aside and make the meringue.
Directions: Meringue
In the bowl of an electric mixer, using the wire whisk attachment, beat egg whites and cream of tartar on medium speed until soft peaks form.
Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Pour slightly cooled butterscotch filling in cooked pie crust and spread meringue evenly over hot butterscotch filling, sealing edges to crust. (This is real important for the meringue not to shrink when baking).
Bake for 10-15 minutes or until the meringue is golden.
Cool for 1 hour. Refrigerate for at least 3 hours before serving.
Printable Recipe
Ingredients: Pie
- 1 baked pie crust (9-inches)
- 1 cup brown sugar
- 5 tablespoons flour
- 2 1/2 cups milk (canned evaporated, whole, or half and half and you can mix them)
- 4 egg yolks, room temperature
- 1 teaspoon vanilla
- 2 tablespoons butter
- 4 egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1/4 cup sugar
Preheat oven to 350 degrees F. In a large heavy saucepan, add brown sugar, flour, milk, and egg yolks.
Mix well until sugar is dissolved and egg yolks blended in completely. (I use a wire whisk.)
Turn heat to medium and cook for 10-12 minutes while stirring the entire time.
Filling should be thick and creamy. Remove from heat and add vanilla and butter; Set aside and make the meringue.
Directions: Meringue
In the bowl of an electric mixer, using the wire whisk attachment, beat egg whites and cream of tartar on medium speed until soft peaks form.
Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Pour slightly cooled butterscotch filling in cooked pie crust and spread meringue evenly over hot butterscotch filling, sealing edges to crust. (This is real important for the meringue not to shrink when baking).
Bake for 10-15 minutes or until the meringue is golden.
Cool for 1 hour. Refrigerate for at least 3 hours before serving.
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