This homemade Butterscotch Pie is one of the creamiest most delicious pies ever. Once you try this pie you will never fix a store bought box of butterscotch pudding again. It is to die for!
For the Pie
- 1 – 9 inch pre baked pie shell, shallow
- 1 cup packed brown sugar, I use half light and half dark
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 cups milk, 2% or whole
- 2/3 cup half & half
- 5 1/3 tablespoons unsalted butter
- 3 egg yolks, slightly beaten
- 2 teaspoons pure vanilla extract
For the Meringue
- Preheat oven to 400 degrees
- 4 large egg whites, room temperature
- 1 cup sugar
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla extract
For the Pie
- Add the beaten egg yolks to a 2 cup measuring cup or medium bowl and have a whisk nearby.
- Combine the sugar, cornstarch, salt, milk and half & half in a large sauce pan. Bring to a boil over medium heat while stirring constantly. Boil for 1 minute.
- Remove pan from heat and pour about one half of the hot mixture into the egg yolks and immediately whisk to combine. (This is called tempering. If you simply add the egg yolks to the pan of hot mixture, you will have scrambled cooked eggs.) Add the egg mixture back to the pan and return the pan to the heat. Cook for about 1 minute until mixture begins to thicken and remove from heat.
- Add butter and vanilla and mix until combined and smooth. Pour into the pre baked pie shell. Set pie aside while making the meringue.
- If you are replacing meringue with a whipped topping, place a piece of plastic wrap over the surface of the pie and refrigerate until cold before placing whipped topping on pie.
For the Meringue
- Fill a medium sauce pan about 1/4 full with water. Bring water to a simmer over medium heat. It should not be a rolling boil.
- Add the egg whites, sugar and cream of tartar to the heat proof bowl of an electric mixer. Whisk to combine. Place bowl over the pan of simmering water. Whisk mixture until the egg whites become warm and the sugar has dissolved, about 3 minutes. Test by rubbing a tiny bit between two fingers. If it feels grainy the sugar has not dissolved.
- Transfer the bowl to a stand mixer fitted with a whisk attachment or use a hand mixer.
- Beat mixture on low speed for about 1 minute, slowing increasing speed to high. Whisk for about 10 minutes until very stiff glossy peaks form. Add the vanilla and mix to combine.
- Place pie in preheated oven for 5 minutes, long enough to get the filling hot again and remove.
- Pile the meringue high onto hot pie filling. Spread the meringue all the way to the very edges, touching the edge of the pie crust. This prevents shrinking and weeping. Using a tablespoon, make circular swirls, pulling upward to form tips or peaks on the swirls. Bake for approximately 8 minutes until the top is delicately browned. Keep a close eye on it. It will over brown quickly.
- Cool pie to room temperature away from drafts and refrigerate. Serve at room temperature or refrigerate for at least 2 hours to serve cold.
- Pie will keep refrigerated for up to 5 days. However, the meringue will start to weep after 1 day. It’s best to serve the pie the same or next day after making it for the best looking meringue.
- For a darker butterscotch pie, 1 cup of the milk can be replaced with 1 cup of water.
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