I love creamy, dreamy butterscotch pie, and my version topped with fluffy meringue is next-level good! The contrast between the flaky crust, silky pudding, and cloud-like meringue is absolute perfection! It’s the perfect pie for any holiday.
If you’re a fan of old-fashioned butterscotch pie, you’re going to love my slightly upgraded version. It has the same undeniably satisfying sweet taste, but with a beautiful meringue topping to take it up a notch. I promise, the meringue isn’t as difficult as it sounds, and it really takes this pie to the next level!
What’s in This Butterscotch Pudding Pie Recipe?
- Pie Crust: You can use a store-bought or homemade crust. Feel free to use a premade graham cracker crust, or make a crust from Biscoff cookies, golden Oreos, or gingersnaps!
- Milk: Makes the filling rich and creamy. I really recommend using whole milk in the filling. You may be able to use 2%, but the filling may not set up as firm.
- Sugar: Brown sugar gives this pie its rich butterscotch flavor and distinctive sweetness, while granulated sugar sweetens the meringue.
- Cornstarch: Thickens the filling.
- Salt: Kosher salt enhances the butterscotch flavor.
- Eggs: You’ll only use 3 eggs in this recipe, but you’ll need to separate the yolks and the whites. The yolks will be used to enrich and thicken the filling, and the whites will be used to give the meringue structure.
- Butter: Unsalted butter adds richness and creaminess to the filling.
- Vanilla Extract: Enhances the flavor of the filling.
- Cream of Tartar: Stabilizes the meringue topping.
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How to Store and Reheat
Store leftover butterscotch pudding pie covered with plastic wrap in the refrigerator for up to 2 days. Serve cold.
I recommend freezing this pie without the meringue topping uncovered on a baking sheet until solid, about 1-2 hours. Then, wrap the pie in 2 layers of plastic wrap and 1 layer of aluminum foil to store for up to 1 month. Let thaw overnight in the refrigerator before topping and serving.
Tips for Success
- This butterscotch pudding pie needs to chill for at least 1 hour before serving, so I recommend making it the night before or the morning of the day you plan to serve it in order to give it adequate time to set up.
- Read through the pudding instructions thoroughly before beginning!
- Be sure to reduce the heat to low before adding the egg yolks to avoid scrambling them.
- If your filling seems lumpy after adding the eggs, you can press the filling through a fine-mesh sieve to remove any cooked egg.
- If your pie is runny, it may be because the filling wasn’t cooked for long enough, there wasn’t enough cornstarch added to thicken the filling, or the pie didn’t have enough time to set in the refrigerator before cutting and serving. Make sure to cook the pie to a thick pudding consistency and add the full amount of cornstarch called for in the recipe. Do not try to cut the pie until it has been fully chilled!
- A common problem with this pie is water pooling between the meringue and filling. This is why we want to keep the butterscotch filling hot when assembling the pie. The hot filling will essentially cook the meringue from the bottom when layered together, preventing the meringue from “weeping” and getting watery.
Butterscotch Pie Recipe
Ingredients
- 1 9-inch refrigerated pie crust prebaked (store-bought or homemade)
- 2½ cups whole milk
- 1 cup brown sugar
- ⅓ cup cornstarch
- ½ teaspoon kosher salt
- 3 egg yolks beaten
- 3 tablespoons unsalted butter (⅜ stick)
- 1½ teaspoons pure vanilla extract
For the Meringue
- 3 egg whites
- 1 teaspoon cream of tartar
- ¼ cup granulated sugar
Equipment
- Kitchen Scale (optional)
- Pie Pan
- Stand Mixer
Instructions
- In a medium saucepan set over medium-high heat, combine the milk, brown sugar, cornstarch, and salt. Cook, stirring constantly, until the mixture darkens and starts to thicken, about 5-8 minutes.2½ cups whole milk, 1 cup brown sugar, ⅓ cup cornstarch, ½ teaspoon kosher salt
- Reduce the heat to medium-low. Whisk in the egg yolks, and continue to cook and stir until the filling is thickened.3 egg yolks
- Remove the saucepan from the heat and stir in the butter and vanilla.3 tablespoons unsalted butter, 1½ teaspoons pure vanilla extract
- Pour the filling into the prebaked pie crust.1 9-inch refrigerated pie crust
- Press a piece of plastic to the surface of the pudding and allow the pie to cool slightly while you make the meringue.
For the Meringue
- Preheat the oven to 350°F.
- Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Whip on high until stiff peaks form.3 egg whites, 1 teaspoon cream of tartar
- Slowly stream in the sugar and whip until the meringue is shiny.¼ cup granulated sugar
- Remove the plastic wrap from the pie. Spread the meringue over the pie and bake for 10 minutes, or until the top is golden brown.
- Allow the pie to cool and set up for at least one hour.
Notes
How to Make Butterscotch Pudding Pie Step-by-Step
Heat the Milk: In a medium saucepan set over medium-high heat, combine 2½ cups of whole milk, 1 cup of brown sugar, ⅓ cup of cornstarch, and ½ teaspoon of kosher salt. Cook, stirring constantly, until the mixture darkens and starts to thicken, about 5-8 minutes.
Thicken the Custard: Reduce the heat to medium-low. Whisk in 3 large egg yolks, and continue to cook and stir until the filling is thickened.
Flavor the Custard: Remove the saucepan from the heat and stir in 3 tablespoons of unsalted butter and 1½ teaspoons of vanilla extract.
Pour the Filling: Pour the filling into a prebaked 9-inch pie crust.
Cool the Pie: Press a piece of plastic to the surface of the pudding and allow the pie to cool slightly while you make the meringue.
Top with Meringue: Preheat the oven to 350°F. Add 3 large egg whites and 1 teaspoon of cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Whip on high until stiff peaks form. Slowly stream in ¼ cup of granulated sugar and whip until the meringue is shiny. Remove the plastic wrap from the pie. Spread the meringue over the pie and bake for 10 minutes, or until the top is golden brown. Allow the pie to cool and set up for at least one hour.
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