Description
This Butterscotch Meringue Pie features a rich, creamy butterscotch custard topped with a light, fluffy meringue baked to golden perfection. The combination of caramelized brown sugar in the custard and the delicate sweetness of the meringue creates a perfect balance of flavors in a prebaked pie shell, making it a classic and indulgent dessert for any occasion.
Ingredients
Scale
Butterscotch Custard
- 2 ½ cups milk
- 1 ¼ cups dark brown sugar
- ½ cup water
- ¼ teaspoon salt
- ½ cup all-purpose flour
- 2 large eggs, separated (reserve the egg whites)
- 1 ½ tablespoons butter
- 1 teaspoon pure vanilla extract
- 1 8″ or 9” prebaked pie shell
Meringue
- 5 egg whites (including the 2 left over from the custard)
- ½ cup granulated sugar
- ¼ teaspoon cornstarch
- ¼ teaspoon cream of tartar
Instructions
- Prepare the egg yolk mixture: In a medium bowl, combine ½ cup of milk, all-purpose flour, and the egg yolks. Mix until smooth and set aside for later use.
- Heat the milk: In a skillet or medium-sized saucepan, heat 2 cups of milk over low heat until it just starts to bubble. Be careful not to boil.
- Make caramelized sugar syrup: In a small saucepan over medium-low heat, combine dark brown sugar, salt, and ½ cup water. Bring to a gentle boil, then continue cooking until the mixture thickens and begins bubbling, resembling caramel.
- Combine caramel with milk: Slowly add the caramelized sugar mixture into the hot milk, stirring constantly to combine evenly. Maintain medium-low heat.
- Incorporate egg yolk mixture: Gradually whisk in the flour and egg yolk mixture into the hot milk and caramel syrup. Continue cooking over medium-low heat, stirring constantly for about 10 minutes, until the custard thickens sufficiently to coat the back of a spoon.
- Finish the custard: Remove from heat, then stir in butter and vanilla extract until fully combined. Pour the hot butterscotch custard into the prebaked pie shell, spreading evenly.
- Prepare the meringue base: In a large bowl or stand mixer, beat the reserved 5 egg whites until foamy.
- Stabilize and sweeten the meringue: Add cornstarch and cream of tartar to the foamy egg whites, beating until soft peaks form. Gradually add granulated sugar while continuing to whisk until stiff but not dry peaks form.
- Top pie with meringue: Spread the prepared meringue evenly over the hot butterscotch filling, making sure to seal it completely to the edges of the pie shell to prevent shrinking.
- Bake the meringue: Preheat oven to 350°F (175°C). Place the pie in the oven and bake for about 8 minutes or until the meringue is lightly browned.
- Cool and serve: Remove the pie from the oven and let it cool completely at room temperature before serving to allow the filling to set perfectly.
- Storage: After serving, cover the pie lightly with plastic wrap and store it in the refrigerator. Be aware that the meringue may weep (release moisture) once refrigerated.
Notes
- Ensure the pie shell is prebaked to avoid a soggy bottom.
- Slowly adding the caramelized sugar to the milk while stirring prevents lumps and ensures smooth custard.
- Make sure to seal the meringue to the edges of the pie to prevent shrinkage during baking.
- Watch the meringue closely while baking to avoid over-browning.
- Meringue weeping in the refrigerator is normal; consume within 2 days for best quality.
- Use room temperature eggs for better meringue volume and stability.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: butterscotch pie, meringue pie, homemade pie recipe, classic dessert, caramel custard pie
