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–+ 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
This homemade butterscotch pudding pie recipe is finished off with a meringue topping for the perfect holiday dessert!
Print Recipe
US Customary - Metric

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
    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 set the pie aside while you make the meringue.
    butterscotch pie with a piece of wax paper over the top
  • 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
    Egg whites in a mixing bowl.
  • Whip on high until stiff peaks form.
    Whipped egg whites.
  • Slowly stream in the sugar and whip until the meringue is shiny.
    ¼ cup granulated sugar
    Whipping egg whites while pouring in sugar.

Assemble and Bake:

  • Remove the plastic wrap from the pie. Spread the meringue over the pie.
    Spreading meringue on top of a pie.
  • Bake for 10 minutes, or until the top is golden brown.
    Butterscotch pie topped with meringue.
  • Allow the pie to cool and set up for at least one hour before slicing.
    Baked butterscotch pie topped with meringue.

Video

Notes

*I tend to use a pre-made pie crust to make this recipe super easy. But you can use a homemade pie crust if you like. You could even use a graham cracker crust! Make sure to bake the crust before adding the filling.
**No egg whites will go to waste! We're using them all for the meringue.
***You can use superfine sugar if you prefer and have some on hand. It's generally easier to properly mix superfine sugar when making meringue.
Tips:
  • 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.
Storage: Store leftover butterscotch pudding 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