Can You Make a Silky Butterscotch Pie with Fluffy Meringue in Just 45 Minutes of Active Time?
Craving a classic, indulgent dessert that’s perfect for special occasions? What if you could bake a creamy butterscotch pie topped with a golden meringue in just 45 minutes of hands-on time? Butterscotch Pie, with 31 reviews, is your answer—ideal for holiday dinners, family gatherings, or a sweet treat. Ready to fill your kitchen with rich, caramel-like aromas? Let’s get baking!
Overview: Why Butterscotch Pie Shines
What makes Butterscotch Pie so special? This timeless recipe features a flaky, homemade pie crust filled with a velvety butterscotch custard made from brown sugar and butter, crowned with a fluffy, glossy meringue. Baked in a 9-inch pie plate, it’s a showstopper for dessert tables or potlucks. The method requires some precision for the custard and meringue but is approachable with clear steps, kid-friendly for simple tasks, and adaptable for dietary needs, yielding 8 servings.
Time requirement: 45 minutes active (30 minutes prep, 15 minutes cooking), plus 30 minutes chilling dough and 4 hours cooling/refrigerating. The single-pie method keeps it manageable.
Difficulty level: Moderate. Making custard and meringue requires attention, but the steps are straightforward. A 9-inch pie plate, saucepan, and mixer are the main tools, and kids can help roll dough or sprinkle sugar.
Health perks: Eggs provide protein, and moderate portions keep it balanced as a treat. The recipe supports gluten-free or vegan diets with swaps, making it a wholesome indulgence.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 8 servings. Each ingredient plays a key role, with swaps for flexibility.
Pie Crust
- Dough for single-crust pie: Forms flaky base. Sub: Store-bought pie crust or gluten-free pie dough (use recipe below or pre-made).
Butterscotch Filling
- Butter (6 tablespoons): Creates rich, caramel-like flavor. Sub: Vegan butter or coconut oil.
- All-purpose flour (6 tablespoons): Thickens filling. Sub: Gluten-free flour blend or cornstarch (use 3 tablespoons).
- Brown sugar (1-1/2 cups, packed): Provides signature butterscotch sweetness. Sub: Coconut sugar or 1 cup brown sugar + 1/4 cup maple syrup.
- Whole milk (2 cups): Adds creaminess. Sub: Plant-based milk or evaporated milk.
- Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
- Large egg yolks (3, room temperature, beaten): Enrich and thicken custard. Sub: 3 tablespoons cornstarch + 1/4 cup water for vegan (adjust cooking time).
- Vanilla extract (1 teaspoon): Enhances flavor. Sub: Almond extract or omit.
Meringue
- Large egg whites (3, room temperature): Create fluffy topping. Sub: Aquafaba (3 tablespoons per white) for vegan.
- Cream of tartar (1/4 teaspoon): Stabilizes meringue. Sub: 1/2 teaspoon lemon juice or omit (may affect texture).
- Sugar (1/2 cup): Sweetens and forms glossy peaks. Sub: Coconut sugar (may darken meringue).
Basic Single-Crust Pie Dough (if making from scratch): Mix 1-1/4 cups flour, 1/4 teaspoon salt, 1/2 cup cold butter (cubed), and 3-4 tablespoons ice water. Blend until crumbly, shape into a disk, and chill.
These ingredients are pantry-friendly, creating a wholesome, indulgent dessert.
Step-by-Step Instructions: Let’s Bake This Pie!
Ready to start? You’ll need a 9-inch pie plate, a saucepan, and a mixer. These steps are clear, with tips for success.
- Prepare crust: On a lightly floured surface, roll single-crust pie dough to a 1/8-inch-thick circle (about 12 inches wide). Transfer to a 9-inch pie plate; trim to 1/2 inch beyond rim and flute edges. Refrigerate for 30 minutes. Tip: Chill dough to prevent shrinking; flute by pinching edges or pressing with a fork.
- Blind bake crust: Preheat oven to 425°F (218°C). Line unpricked crust with a double layer of foil; fill with pie weights, dried beans, or uncooked rice. Bake on a lower rack for 15-20 minutes until edges are light golden. Remove foil and weights; bake 3-6 minutes until bottom is golden. Cool on a wire rack. Reduce oven to 350°F (177°C). Tip: Ensure weights cover crust fully to prevent puffing.
- Make butterscotch filling: In a saucepan, melt 6 tablespoons butter over medium heat. Remove from heat; stir in 6 tablespoons flour until smooth. Stir in 1-1/2 cups brown sugar. Return to heat; add 2 cups milk and 1/4 teaspoon salt, stirring until blended. Cook over medium-high heat, stirring constantly, until thickened and bubbly (about 5-7 minutes). Reduce heat; cook 2 minutes more. Tip: Stir continuously to avoid lumps; mixture should coat a spoon.
- Temper eggs: Remove filling from heat. Stir 1 cup hot filling into 3 beaten egg yolks; return all to saucepan, stirring constantly. Bring to a gentle boil; cook 2 minutes more. Remove from heat; gently stir in 1 teaspoon vanilla. Pour into cooled crust. Tip: Temper eggs slowly to prevent curdling; pour filling while warm to avoid setting.
- Make meringue: In a small bowl, beat 3 egg whites and 1/4 teaspoon cream of tartar on medium speed until soft peaks form (about 2 minutes). Gradually add 1/2 cup sugar, 1 tablespoon at a time, on high speed until stiff, glossy peaks form and sugar dissolves (about 3-4 minutes). Tip: Ensure bowl and beaters are grease-free for best meringue volume.
- Assemble and bake: Spread meringue evenly over hot filling, sealing to crust edges to prevent shrinking. Bake at 350°F for 12-15 minutes until meringue is golden brown. Tip: Swirl meringue with a spatula for decorative peaks; watch closely to avoid overbrowning.
- Cool and chill: Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Cut into 8 slices. Tip: Chill thoroughly for clean slices; use a sharp knife dipped in hot water.
Assembly: Plate It Like a Pro
This pie is creamy and golden, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Pie: Slice into 8 wedges and place 1 per plate, showcasing the glossy meringue. Tip: Wipe knife between cuts for neat slices.
- Garnish: Dust with confectioners’ sugar or sprinkle with cinnamon. Tip: A drizzle of caramel sauce adds a gourmet touch.
- Serving suggestion: Pair with coffee, tea, or whipped cream for a complete dessert. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a classic vibe, use white or gold-rimmed plates to highlight the golden crust and meringue. Serve on a pie stand for gatherings. Tip: Add a mint sprig or caramel drizzle for elegance.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your pie tasting great.
- Storage: Store in the fridge in an airtight container or covered with plastic wrap for up to 3 days. Serve chilled. Tip: Cover tightly to prevent meringue from weeping or absorbing fridge odors.
- Freezing: Freeze unfilled baked crust or baked pie (without meringue) for up to 3 months. Thaw in fridge, then add fresh filling and meringue. Tip: Wrap tightly in plastic wrap and foil to prevent freezer burn.
- Make-ahead: Prepare and bake crust a day ahead; store covered at room temperature. Make filling and meringue just before serving for best texture. Tip: Don’t assemble early—meringue may weep.
Health tip: Storing properly preserves the eggs’ protein, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan pie crust, vegan butter, plant-based milk, cornstarch slurry (3 tablespoons cornstarch + 1/4 cup water) for yolks, and aquafaba for meringue.
- Gluten-free option: Use gluten-free pie dough and gluten-free flour blend or cornstarch for filling.
- Lower sugar: Reduce brown sugar to 1 cup in filling and sugar to 1/3 cup in meringue; add 1 tablespoon maple syrup to filling.
- Nutty twist: Sprinkle 1/4 cup chopped pecans over filling before adding meringue.
- Spiced boost: Add 1/4 teaspoon cinnamon or nutmeg to filling.
- Chocolate twist: Stir 1/4 cup melted chocolate into filling for a mocha flavor.
Conclusion: Savor Your Butterscotch Pie
You’re now ready to master Butterscotch Pie! This wholesome, classic dessert brings creamy butterscotch, flaky crust, and fluffy meringue together for a treat that’s perfect for holidays, gatherings, or gifting. With just 45 minutes of active time and one pie plate, you can create a flavorful, showstopping dessert that’s as delicious as it is elegant. Play with vegan or spiced twists to make it your own. Grab that pie plate, whip some meringue, and enjoy this caramel-like delight. Share your results in the comments—I’d love to hear how it turned out!
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Butterscotch Pie
Description
Craving a classic, indulgent dessert that’s perfect for special occasions? What if you could bake a creamy butterscotch pie topped with a golden meringue in just 45 minutes of hands-on time? Butterscotch Pie, with 31 reviews, is your answer—ideal for holiday dinners, family gatherings, or a sweet treat
Ingredients
Pie Crust
- Dough for single-crust pie: Forms flaky base. Sub: Store-bought pie crust or gluten-free pie dough (use recipe below or pre-made).
Butterscotch Filling
- Butter (6 tablespoons): Creates rich, caramel-like flavor. Sub: Vegan butter or coconut oil.
- All-purpose flour (6 tablespoons): Thickens filling. Sub: Gluten-free flour blend or cornstarch (use 3 tablespoons).
- Brown sugar (1-1/2 cups, packed): Provides signature butterscotch sweetness. Sub: Coconut sugar or 1 cup brown sugar + 1/4 cup maple syrup.
- Whole milk (2 cups): Adds creaminess. Sub: Plant-based milk or evaporated milk.
- Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
- Large egg yolks (3, room temperature, beaten): Enrich and thicken custard. Sub: 3 tablespoons cornstarch + 1/4 cup water for vegan (adjust cooking time).
- Vanilla extract (1 teaspoon): Enhances flavor. Sub: Almond extract or omit.
Meringue
- Large egg whites (3, room temperature): Create fluffy topping. Sub: Aquafaba (3 tablespoons per white) for vegan.
- Cream of tartar (1/4 teaspoon): Stabilizes meringue. Sub: 1/2 teaspoon lemon juice or omit (may affect texture).
- Sugar (1/2 cup): Sweetens and forms glossy peaks. Sub: Coconut sugar (may darken meringue).
Basic Single-Crust Pie Dough (if making from scratch): Mix 1-1/4 cups flour, 1/4 teaspoon salt, 1/2 cup cold butter (cubed), and 3-4 tablespoons ice water. Blend until crumbly, shape into a disk, and chill.
These ingredients are pantry-friendly, creating a wholesome, indulgent dessert.
Instructions
- Prepare crust: On a lightly floured surface, roll single-crust pie dough to a 1/8-inch-thick circle (about 12 inches wide). Transfer to a 9-inch pie plate; trim to 1/2 inch beyond rim and flute edges. Refrigerate for 30 minutes. Tip: Chill dough to prevent shrinking; flute by pinching edges or pressing with a fork.
- Blind bake crust: Preheat oven to 425°F (218°C). Line unpricked crust with a double layer of foil; fill with pie weights, dried beans, or uncooked rice. Bake on a lower rack for 15-20 minutes until edges are light golden. Remove foil and weights; bake 3-6 minutes until bottom is golden. Cool on a wire rack. Reduce oven to 350°F (177°C). Tip: Ensure weights cover crust fully to prevent puffing.
- Make butterscotch filling: In a saucepan, melt 6 tablespoons butter over medium heat. Remove from heat; stir in 6 tablespoons flour until smooth. Stir in 1-1/2 cups brown sugar. Return to heat; add 2 cups milk and 1/4 teaspoon salt, stirring until blended. Cook over medium-high heat, stirring constantly, until thickened and bubbly (about 5-7 minutes). Reduce heat; cook 2 minutes more. Tip: Stir continuously to avoid lumps; mixture should coat a spoon.
- Temper eggs: Remove filling from heat. Stir 1 cup hot filling into 3 beaten egg yolks; return all to saucepan, stirring constantly. Bring to a gentle boil; cook 2 minutes more. Remove from heat; gently stir in 1 teaspoon vanilla. Pour into cooled crust. Tip: Temper eggs slowly to prevent curdling; pour filling while warm to avoid setting.
- Make meringue: In a small bowl, beat 3 egg whites and 1/4 teaspoon cream of tartar on medium speed until soft peaks form (about 2 minutes). Gradually add 1/2 cup sugar, 1 tablespoon at a time, on high speed until stiff, glossy peaks form and sugar dissolves (about 3-4 minutes). Tip: Ensure bowl and beaters are grease-free for best meringue volume.
- Assemble and bake: Spread meringue evenly over hot filling, sealing to crust edges to prevent shrinking. Bake at 350°F for 12-15 minutes until meringue is golden brown. Tip: Swirl meringue with a spatula for decorative peaks; watch closely to avoid overbrowning.
- Cool and chill: Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Cut into 8 slices. Tip: Chill thoroughly for clean slices; use a sharp knife dipped in hot water.
FAQs: Your Questions Answered
Can I use a store-bought crust? Yes! A pre-made 9-inch pie crust saves time; follow blind-baking instructions.
What are the health benefits? Eggs provide protein; moderate portions keep it balanced.
How do I know the pie is done? Meringue is golden brown after 12-15 minutes.
Can I prep for a party? Yes! Bake crust a day ahead; make filling and meringue fresh.
Kid-friendly? Totally! Sweet flavor appeals to kids; supervise meringue prep for safety.
Why is my meringue weeping? Underbeaten or not sealed to crust. Beat to stiff peaks and spread to edges.
Gluten-free? Use gluten-free pie dough and flour or cornstarch in filling.
How to store leftovers? Fridge for 3 days; serve chilled. Freeze crust or unfilled pie for 3 months; thaw before filling.