Making the rich filling for this creamy butterscotch pie is satisfying and nostalgic. The homemade butterscotch layer whisks together with egg yolks, heavy cream, light brown sugar, vanilla, and milk for a custard-like filling that will remind you of making caramels or holiday candies. The filling is thickened with cornstarch for a smooth layer that firms up perfectly inside the flaky pie crust for impressive slices every time.
If you love meringue, you’ll love that this butterscotch pie is topped with brilliant peaks of fluffy meringue that are lightly toasted in the oven before serving. This recipe is ready for your weekend dinner party and makes a stunning addition to a dessert display for your next holiday gathering. If you want to try more homemade pie recipes, then check out my recipe for chocolate chess pie, cherry pie recipe, or banoffee pie recipe.
What You Need to Make This Recipe
Eggs – separate each egg and set aside 1 of the egg whites for another purpose. The yolks are used for the filling layer, and the whites can be refrigerated until you are ready to make the meringue topping.
Light Brown Sugar – brown sugar cooks into a light caramel color and is what makes this pie butterscotchy. Break up any lumps of sugar before measuring, and use the whisk to smooth out any clumps as the filling cooks. You can use dark brown sugar for a deeper molasses taste and a darker color.
Cornstarch – acts as the thickening agent for the butterscotch filling and ensures the pie sets up perfectly. Measure this ingredient carefully so that the filling thickens as it cooks and sets up properly as it cools. Too little cornstarch will result in a runny pie filling.
Pie Crust – the butterscotch pie filling fits in one 9-inch pre-baked pie shell. You can use a store-bought crust or make a homemade pie crust. Bake the crust before making the butterscotch component.
How to Make Butterscotch Pie
1. In a medium heat-safe bowl, whisk together the egg yolks and cream.
2. In a heavy-bottomed medium saucepan, whisk together the brown sugar, cornstarch, and salt.
3. Slowly whisk in milk until well combined. Add the unsalted butter. Place the pan over medium-high heat. Cook, stirring frequently, until the mixture begins to boil and thicken, about 5 minutes. Reduce the heat to medium-low, and continue cooking for 2 minutes, stirring constantly. Remove from heat. Slowly whisk a few ladles of the hot sugar mixture into the egg yolks.
4. Whisk the egg yolk mixture into the saucepan with the rest of the sugar mixture. Return to medium heat.
5. Cook, whisking constantly, until the mixture begins to bubble. Continue stirring constantly until the mixture thickens and an instant-read thermometer registers between 190°-200°F.
6. Pour the hot filling directly into the baked pie crust. Let the pie cool for 10 minutes.
7. Preheat the oven to 375°F. In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add the egg whites. Beat on medium speed until soft peaks form, about 3 minutes. With the mixer still running, slowly add the white sugar 1 tablespoon at a time, waiting until the sugar has time to incorporate after each addition. Continue beating until stiff glossy peaks form, about 3 to 4 minutes.
8. Spoon the topping onto the warm filling and bake until the meringue is lightly browned on the peaks, about 10 minutes. Allow the pie to cool completely before serving, about 3 hours.
Pro Tips For Making This Recipe
- Stir the butterscotch filling frequently as it cooks. To prevent burning and create a smooth and creamy texture, stir the filling frequently from the start of cooking. As the filling continues to boil, stir constantly until it is fully thickened; otherwise, the filling can stick to the bottom of the pot and burn.
- Temper the eggs. Before adding the egg mixture to the hot sugar mixture, whisk a few ladles of the hot sugar into the egg yolks to bring them up to temperature, then pour the tempered egg yolk mixture into the saucepan while whisking and continue cooking. Tempering the eggs as such will keep them from scrambling.
- Temperature is key. In order for the butterscotch filling to thicken properly, it needs to be cooked to a temperature of 190°-200°F. Use an instant-read thermometer to monitor the temperature during the final cooking stage.
- Whip the meringue until stiff glossy peaks form. For the best meringue, start by beating the egg whites for about 3 minutes, slowly add the sugar, 1 tablespoon at a time, and continue beating for 3 to 4 more minutes until stiff peaks form. The meringue will have a glossy appearance when it is ready to spoon onto the custard. It is easier to whip egg whites when they are at room temperature, so remove them from the fridge an hour or so before you want to make the topping.
- Make and enjoy the pie on the same day. The meringue-topped pie will be best when served the day it is made. You can make the butterscotch layer ahead of time and refrigerate the pie without the meringue topping, if needed, for up to 2 days.
- Whipped cream topping option. Try topping this pie with whipped cream instead. Make the butterscotch pie without the meringue and refrigerate it for at least 4 hours. When you’re ready to serve the pie, beat 1 cup heavy cream with 1-2 tablespoons of sugar and 1 teaspoon of vanilla extract in a stand mixer with the whisk attachment or with an electric hand mixer until soft peaks form. Spread over the top of the pie filling before slicing.
- Swap out the crust. For a variation, swap out the baked, flaky pie crust for a graham cracker crust.
Frequently Asked Questions
This pie is best when served the same day it is made. The meringue is light and fluffy and will lose some of its texture as it sits. You can make the butterscotch layer and refrigerate it in the pie crust for several hours or overnight before making and adding the meringue. If you do have any leftovers, press plastic wrap to the cut sides and refrigerate for up to 3 days.
The comforting butterscotch flavor of this pie is an excellent finish to any meal and is especially good when served with hot coffee or an amaretto sour. I love cutting this pie into 8 generous slices and serving it on small dessert plates with a few curls of chocolate. You can also serve it alongside one or more pies when hosting a larger group. The butterscotch and meringue would contrast beautifully when displayed next to French silk pie. Or, pair this recipe with some classic cookies with nostalgic flavors like my butter cookies or gingerbread cookies.
Butterscotch pie is a two-layer pie with a fluffy meringue topping and a smooth and creamy homemade butterscotch filling. The butterscotch layer is made with egg yolks, heavy cream, whole milk, butter, cornstarch, and vanilla. The ingredients are whisked together as they cook for a satisfying custard that’s beautifully caramel colored and continues setting up as it cools. Egg whites and a little bit of sugar are beaten together to form a meringue with glossy peaks. The meringue-topped pie is baked for 10 minutes to give the meringue a light brown finish.
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Butterscotch Pie
Ingredients
- 4 large egg yolks
- ¼ cup heavy whipping cream (60ml)
- 1⅓ cups packed light brown sugar (293g)
- 6 tablespoons cornstarch (42g)
- ½ teaspoon kosher salt
- 2 cups whole milk (480ml)
- ¼ cup unsalted butter cubed
- 1 teaspoon vanilla extract
- 1 9-inch baked pie crust store-bought or homemade
For the Topping:
- 3 large egg whites
- ¼ cup granulated sugar (50 grams)
Instructions
For the Filling:
- In a medium heat-safe bowl, whisk together the egg yolks and cream.
- In a medium heavy-bottomed saucepan, whisk together the brown sugar, cornstarch, and salt. Slowly whisk in milk until well combined. Add the butter.
- Place the pan over medium-high heat. Cook, stirring frequently, until the mixture begins to boil and thicken, about 5 minutes. Reduce the heat to medium-low, and continue cooking for 2 minutes, stirring constantly. Remove from heat.
- Slowly whisk in a few ladles of the hot sugar mixture into the egg yolks. Whisk the egg yolk mixture into the saucepan with the rest of the sugar mixture. Return to medium heat. Cook, whisking constantly, until the mixture begins to bubble. Cook, stirring constantly, until the mixture thickens and an instant-read thermometer registers between 190°-200°F.
- Pour the hot filling directly into the baked pie crust. Let the pie cool for 10 minutes.
For the Topping:
- Preheat oven to 375°F.
- In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add the egg whites. Beat on medium speed until soft peaks form, about 3 minutes.
- With the mixer still running, slowly add the sugar 1 tablespoon at a time, waiting until the sugar has time to incorporate after each addition. Continue beating until stiff glossy peaks form, about 3 to 4 minutes.
- Spoon the topping onto the warm filling and bake until the meringue is lightly browned on the peaks, about 10 minutes. Allow the pie to cool completely before serving, about 3 hours.
Notes
- Stir the butterscotch filling frequently as it cooks. To prevent burning and create a smooth and creamy texture, stir the filling frequently from the start of cooking. As the filling continues to boil, stir constantly until it is fully thickened; otherwise, the filling can stick to the bottom of the pot and burn.
- Temper the eggs. Before adding the egg mixture to the hot sugar mixture, whisk a few ladles of the hot sugar into the egg yolks to bring them up to temperature, then pour the tempered egg yolk mixture into the saucepan while whisking and continue cooking. Tempering the eggs as such will keep them from scrambling.
- Temperature is key. In order for the butterscotch filling to thicken properly, it needs to be cooked to a temperature of 190°-200°F. Use an instant-read thermometer to monitor the temperature during the final cooking stage.
- Whip the meringue until stiff glossy peaks form. For the best meringue, start by beating the egg whites for about 3 minutes, slowly add the sugar, 1 tablespoon at a time, and continue beating for 3 to 4 more minutes until stiff peaks form. The meringue will have a glossy appearance when it is ready to spoon onto the custard. It is easier to whip egg whites when they are at room temperature, so remove them from the fridge an hour or so before you want to make the topping.
- Make and enjoy the pie on the same day. The meringue-topped pie will be best when served the day it is made. You can make the butterscotch layer ahead of time and refrigerate the pie without the meringue topping, if needed, for up to 2 days.
- Whipped cream topping option. Try topping this pie with whipped cream instead. Make the butterscotch pie without the meringue and refrigerate it for at least 4 hours. When you’re ready to serve the pie, beat 1 cup heavy cream with 1-2 tablespoons of sugar and 1 teaspoon of vanilla extract in a stand mixer with the whisk attachment or with an electric hand mixer until soft peaks form. Spread over the top of the pie filling before slicing.
- Swap out the crust. For a variation, swap out the baked, flaky pie crust for a graham cracker crust.
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