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.

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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.