I’ve always loved the simplicity of creamy, dreamy butterscotch pie, and my easy homemade recipe topped with fluffy meringue is next-level good! The contrast between the flaky pie crust, silky butterscotch pudding filling, and cloud-like meringue is absolute perfection. Made with just a few ingredients and simple steps, this is the perfect pie for any holiday or occasion!
Top Reader Review
This is the best recipe. Easy to make, no clumping, not as sweet as many recipes I have tried. Love it.
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Old-fashioned Butterscotch Pie with Meringue Topping
If you’re a fan of old-fashioned butterscotch pie, you’re going to love my slightly upgraded (but totally easy) 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 butterscotch pie recipe to the next level!
Eggs, brown sugar, milk, butter, vanilla, and a bit of cornstarch create the perfectly rich, creamy, and thick butterscotch pudding filling, then I just pour it into a pie crust. My food processor pie crust is really easy to make, but I often grab a store-bought one when I’m short on time. Either option works! The pie needs some chill time, so I typically make this the day before I plan to serve it.
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Avoid a Watery Meringue!
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
Equipment
- Kitchen Scale (optional)
- Pie Pan
- Stand Mixer
Ingredients
- 1 9-inch refrigerated pie crust pre-baked (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 ***
Instructions
Make the Butterscotch Filling:
- 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 set the pie aside while you make the meringue.
- Preheat the oven to 350°F.
Make the Meringue:
- Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment.3 egg whites, 1 teaspoon cream of tartar
- Whip on high until stiff peaks form.
- Slowly stream in the sugar and whip until the meringue is shiny.¼ cup granulated sugar
Assemble and Bake:
- Remove the plastic wrap from the pie. Spread the meringue over the pie.
- Bake for 10 minutes, or until the top is golden brown.
- Allow the pie to cool and set up for at least one hour before slicing.
Notes
- 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.
- Make sure the filling is hot when assembling the pie. This will prevent the meringue from weeping and becoming watery.
- A stand mixer works best when making meringue, but it can be made with a hand mixer.
How to Make Butterscotch Pudding Pie Step-by-Step
Prep: Bake your pie crust before making the butterscotch filling. Gather and measure out all of your ingredients. Be sure to separate the egg yolks and egg whites into separate dishes since you’ll be using them for different parts of the recipe.
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. Then whisk in 3 large egg yolks, and continue to cook and stir until the filling is thickened. After reducing the heat, give the filling a minute or two to cool before adding the yolks. If the mixture is too hot, the eggs may scramble or curdle.
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.
Cover the Pie: Press a piece of plastic to the surface of the pudding and set the pie aside while you make the meringue. We still want the filling to be warm when adding the meringue on top to prevent weeping. It’s quick to make, so it’s just the right amount of time. But I do recommend doing it right away–don’t let the pie sit and come back later to add the topping.
Make the Meringue: Preheat the oven to 350°F while making the meringue. 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. It’s important to make sure the sugar is fully dissolved and mixed with the egg whites, otherwise you may end up with a gritty texture.
Top with Meringue and Bake: 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.
Chill and Serve: Allow the butterscotch pie to cool and set up for at least one hour. Then slice and serve. I like to drizzle mine with butterscotch sauce for good measure!
How to Store
Store leftover butterscotch pudding pie covered with plastic wrap in the refrigerator for up to 2 days. Serve chilled.
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.
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