Butterscotch Pie — Fluffy Meringue Recipe to Impress!
A delightful and classic Butterscotch Pie topped with fluffy meringue, perfect for impressing guests at any gathering.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 2 hrs 45 min
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pre-baked 9-inch pie shell
- 1/3 cup all-purpose flour
- 1 cup brown sugar
- 1/4 tsp salt
- 2 cups milk
- 3 egg yolks, lightly beaten
- 3 tbsp unsalted butter
- 1 tsp vanilla extract
- 3 egg whites
- 1/4 tsp cream of tartar
- 6 tbsp sugar
- 1/2 tsp vanilla extract
Instructions
- Filling: Whisk brown sugar, flour, salt; gradually whisk in milk. Cook over medium, stirring, until thick/bubbling. Temper yolks with some hot mixture; return to pot; cook 2 min. Off heat, stir in butter + vanilla. Pour into hot crust.
- Meringue: Beat whites + cream of tartar to soft peaks; stream in sugar to glossy stiff peaks; beat in vanilla.
- Bake: 175°C/350°F, spread meringue over hot filling (seal edges). Bake 12–15 min until golden. Cool to room temp, then chill 2 hrs.
Notes
- For a vegan version, use plant milk and cornstarch for the custard and aquafaba for the meringue.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg