Go Back
–+ servings
a slice of homemade butterscotch pie on a plate

Butterscotch Pie Recipe

Course: Dessert, pie
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Cool Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 8 slices
Calories: 360kcal
Author: Becky Hardin - Easy Dessert Recipes
This homemade Butterscotch Pie recipe will melt in your mouth with its sweet and creamy pudding-like filling. The sweetened meringue topping is so soft and satisfying, you’ll feel like you’re taking a bite of a fluffy cloud of sweetness!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Pie Pan
  • Stand Mixer

Ingredients

  • 1 9-inch refrigerated pie crust 213 grams, prebaked (store-bought or homemade)
  • 2½ cups whole milk 568 grams
  • 1 cup brown sugar 213 grams
  • ⅓ cup cornstarch 37 grams
  • ½ teaspoon kosher salt
  • 3 egg yolks 42 grams, beaten
  • 3 tablespoons unsalted butter 42 grams (⅜ stick)
  • 1½ teaspoons pure vanilla extract 6 grams

For the Meringue

  • 3 egg whites 105 grams
  • 1 teaspoon cream of tartar 3 grams
  • ¼ cup granulated sugar 50 grams

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
    making the butterscotch mixture in a pot
  • 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
    pouring egg yolks into the butterscotch mixture
  • Remove the saucepan from the heat and stir in the butter and vanilla.
    3 tablespoons unsalted butter, 1½ teaspoons pure vanilla extract
    mixing filling ingredients in a pot
  • Pour the filling into the prebaked pie crust.
    1 9-inch refrigerated pie crust
    pouring butterscotch filling into a 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.
    butterscotch pie with a piece of wax paper over the top

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

  • Feel free to use a premade graham cracker crust, or make a crust from Biscoff cookies, golden Oreos, or gingersnaps!
  • 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.
  • For a richer flavor, you can use dark brown sugar instead of light.
  • 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.
  • Do not chill the pie before adding the meringue. The warm pie helps the meringue to set faster and prevents weeping.
  • Chill the pie for at least 1 hour before serving!
Storage: Store butterscotch pie covered with plastic wrap in the refrigerator for up to 2 days.

Nutrition

Serving: 1slice | Calories: 360kcal | Carbohydrates: 53g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 292mg | Potassium: 262mg | Fiber: 1g | Sugar: 37g | Vitamin A: 352IU | Calcium: 132mg | Iron: 1mg