Butterscotch Pie Recipe

This Butterscotch Pie is an old fashioned pie recipe passed down to me from my mom. We've made it for years, every bite is truly so delicious. A homemade butterscotch pudding is the bottom layer. It's topped with meringue for a dessert that everyone will request time and time again.

This Butterscotch Pie recipe is one that's requested in our house when fall rolls around. The caramel creamy pudding with a light and fluffy meringue on top is truly heaven in a bite.

My mom has been making this butterscotch pie with meringue for years and years and passed the recipe down to me. It's one of our favorite family dessert recipes and perfect for beginner bakers. We take you step-by-step and give you all the expert tips so you can make this fancy pie easily right at home.

Trust us when we say, your friends and family will think this pie came from a true pie shop! If you love a dessert recipe, try our coconut meringue pie, apple roll, chocolate loaf cake, or chocolate peanut butter dream.

Why You'll Love this Recipe

• Bakery-style Recipe at Home. This is a great pie recipe for beginner bakers. As long as you love pudding, this butterscotch pie will be a favorite dessert recipe!
• Impressive pie to wow guests! The meringue topping always impresses family and friends, it's the perfect entertaining dessert any time of the year.
• Great to make ahead. You can make this pie up to a day in advance for easy serving when guests come.

Laura Ashley's Tip: Be sure to cook the butterscotch pudding filling longer than expected so it's very thick with a nice caramel flavor. See the photo or watch the recipe video!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Butterscotch Filling:

• Light or dark brown sugar: Sweetens the pie and makes the caramel butterscotch flavor in the pie.
• All-purpose flour: The thickener for the pudding pie filling.
• Evaporated milk: Makes the rich flavor base for the pudding filling. Evaporated milk has 60% of the water removed for a more concentrated flavor.
• Egg yolks: Adds a richness and creaminess to the filling.
• Whole milk: Additional liquid for the pudding base to make the smooth texture.
• Salted butter: Rounds out all of the flavors and adds richness to the filling.
• Frozen 9-inch pie shell: For ease, use a store-bought frozen pie shell. You can also make a homemade pie crust if desired too.

Meringue:

• Egg whites: The base to any meringue. It's best if your egg whites are room temperature for easy whipping.
• Granulated sugar: Sweetens the meringue and makes it glossy so it can hold its shape.
• Marshmallow cream: Also sweetens the meringue and adds volume and a touch of marshmallow flavor.

TOOLS YOU'LL NEED

• Small Saucepan
• Whisk
• Spatula
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Hand Mixer or Stand Mixer

How to Make Butterscotch Pie

For the Butterscotch Pie Filling:

1. Preheat oven to 350°F. If your frozen pie shell requires pre-baking, follow the package instructions. Otherwise, set it aside.
2. In a small saucepan, combine brown sugar and flour. Whisk in evaporated milk, egg yolks, and milk until smooth. Turn the pan to medium heat.

3. As the mixture becomes warm, whisk in butter slices.

4. Stirring continuously, cook until mixture thickens and comes to a gentle boil. The mixture will appear to bubble or burp. This should take about 5-7 minutes.

5. Pour the filling into the pre-baked pie shell.

6. Quickly spread the meringue over the hot pie filling. Spread the meringue to the edge of the pie pastry to seal it and prevent it from shrinking as it bakes (see below). Use a spoon to swirl and twist the meringue as you spread it. 

7. Bake 15-17 minutes, or until the meringue is golden brown on top.

For the Meringue:

1. In a clean, dry mixing bowl, beat the egg whites on medium speed with an electric mixer until they become frothy. This usually takes about 1-2 minutes.

2. Add the granulated sugar a tablespoon at a time, while continuing to beat the egg whites. This process should take about 2-3 minutes until all of the sugar is incorporated.

3. Continue beating the egg whites until stiff, glossy peaks form.

4. Whip marshmallow cream into the mixture for 15 seconds at medium speed.

Expert Tips

• Swap the store-bought pie crust for homemade. You can definitely make your own pie crust in this case. We love the shortcut of using a store-bought crust too.
• Spread the meringue over the hot pie filling. This is one of my mom's essential tips. This seals the pie and prevents the meringue from shrinking when it bakes.
• Omit the marshmallow creme if desired. You can make a meringue with just sugar and egg whites. We recommend you increase the sugar to ½ cup if so to help the meringue hold it's shape.
• Make sure your egg whites are room temperature for an easy meringue. This allows the air to whip into them better and also helps the sugar dissolve faster.
• Replace the meringue for whipped cream. If you're not a fan of homemade meringue, you can also top the butterscotch custard filling with fresh whipped cream. Allow the pie to cool completely before adding the whipped cream. You can also dollop whipped cream on individual servings.
  • How to Make Fresh Whipped Cream: In a large mixing bowl, combine 3 cups heavy whipping cream, 1 cup powdered sugar and 1 ½ teaspoons vanilla extract. Beat on high speed with a hand mixer until stiff peaks form.

WHY DID MY MERINGUE WEEP?

Meringue weeping, also known as "syneresis," occurs when liquid releases from the meringue after it has been baked. This liquid can pool on the surface of the pie, resulting in a watery layer beneath the fluffy meringue topping. Several factors can contribute to meringue weeping:

1. Incomplete Dissolution of Sugar: If the sugar is not fully dissolved into the egg whites during the meringue preparation, it can create a grainy texture that leads to weeping.
2. Overbeating the Meringue: Beating the egg whites for too long or at too high a speed can cause them to become over-aerated, resulting in an unstable meringue that is prone to weeping.
3. Underbaking or Overbaking: Incorrect baking times or temperatures can lead to meringue weeping. Underbaking can result in an unstable meringue that hasn't fully set, while overbaking can cause the proteins in the meringue to shrink and expel moisture.
4. Moisture from the Filling: If the filling is too hot when the meringue is applied, steam can be trapped beneath the meringue, leading to excess moisture and weeping as it cools.
5. Rapid Changes in Temperature: Sudden temperature changes, such as transferring a hot pie to a cold environment or vice versa, can cause condensation to form on the surface of the meringue, contributing to weeping.
6. Undercooking the Cornstarch or Flour in the Filling: If the thickening agent (cornstarch or flour) in the filling is not cooked adequately, it can release excess moisture as it cools, contributing to meringue weeping.

To prevent meringue weeping, it's essential to ensure that the sugar is fully dissolved, the meringue is properly stabilized, and the pie is baked at the correct temperature for the appropriate duration. Additionally, allowing the pie to cool gradually and avoiding rapid temperature changes can help minimize the risk of weeping.

Storage

Once the pie has completely cooled, store in a tall, loosely fit, airtight container in the fridge for up to 3-4 days. This will keep the pudding filling and meringue topping set. We do not recommend freezing the pie as it will compromise the texture.

Frequently Asked Questions

More Delicious Pie Recipes

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• No-Bake Lemon Pie
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