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Butterscotch Pie

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This classic dessert features a rich butterscotch custard filling nestled in a flaky pie crust, topped with a light meringue. It’s a delightful treat that’s sure to please any sweet tooth.

Ingredients

Scale

  • For the Pie Filling:
    • 2 cups (480 ml) whole milk
    • 1 cup (200 g) packed dark brown sugar
    • ¼ cup (30 g) cornstarch
    • ½ teaspoon (2.5 ml) salt
    • 2 large egg yolks, lightly beaten
    • 1 tablespoon (15 g) unsalted butter
    • 1 teaspoon (5 ml) pure vanilla extract
    • 1 pre-baked 9-inch (23 cm) pie crust
  • For the Meringue Topping:
    • 4 large egg whites
    • 1 cup (200 g) granulated sugar
    • ¼ teaspoon (1.25 ml) cream of tartar
    • 1 teaspoon (5 ml) pure vanilla extract

Instructions

  • Prepare the Pie Filling:
    • In a medium saucepan, whisk together the milk, brown sugar, cornstarch, and salt.
    • Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
    • Once boiling, continue to cook for 2 minutes, then remove from heat.
    • Gradually whisk about 1 cup (240 ml) of the hot mixture into the beaten egg yolks to temper them.
    • Return the egg yolk mixture to the saucepan, stirring constantly.
    • Cook over low heat for an additional 2 minutes, then remove from heat.
    • Stir in the butter and vanilla extract until smooth.
    • Pour the filling into the pre-baked pie crust.
  • Prepare the Meringue Topping:
    • In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form.
    • Gradually add the granulated sugar, continuing to beat until stiff peaks form.
    • Stir in the vanilla extract.
  • Assemble and Bake:
    • Spread the meringue evenly over the pie filling, ensuring it touches the crust all around to prevent shrinking.
    • Bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until the meringue is lightly browned.
  • Serve:
    • Allow the pie to cool to room temperature before slicing and serving.

Notes

  • Crust Preparation: For a crispier crust, consider pre-baking it for 10 minutes at 350°F (175°C) before adding the filling.
  • Meringue Tips: Ensure the bowl and beaters are free from any grease to achieve the best meringue consistency.

Find it online: https://ukfinda.com/butterscotch-pie/