| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1 cup packed light brown sugar
- 4 tablespoons heavy cream
- 3 tablespoons unsalted butter
- 2 cups milk
- 3 tablespoons cornstarch
- 3 large eggs, separated
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup granulated sugar
- One 9-inch pie crust, homemade or purchased, prebaked as directed
Instructions
- Preheat the oven to 350 degrees F.
- In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
- Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
- Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 396 |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 1 g |
| Sugar | 36 g |
| Protein | 5 g |
| Cholesterol | 98 mg |
| Sodium | 200 mg |
Reviews
Can I use 2 9-inch pie crusts rather than one deep dish crust?
This is a delightful pie requiring ingredients I often have on hand and easy to make. Quick tip for anyone struggling to get stiff egg whites: put eggs in hot tap water to warm them up before beating, don’t chill the beater bowl and use a stand mixer if possible. My pie turned out beautifully with an amazing taste and I followed the recipe exactly as written.
Awful recipe! Worst butterscotch pie ever.
I made this pie and agree with other posters — cut the milk down — maybe to 1.5 cups. Also, it needs to sit in the refrigerator and set up before putting the meringue on it — otherwise the meringue is going to fall. Also, I added sea salt to the filling to give it bring out the butterscotch flavor.
THIS WAS EXCELLENT! I would give it 10 stars if I could. I have always used my grandma’s recipe and I misplaced it and found this one, its better than grandma’s. I followed the recipe to a t and had no issues with it setting up or anything. This is my go to butterscotch pie. Thanks Trisha. I didn’t use meringue, I made my own whipping cream.
This is the best…!!!
I liked it! It had a light taste, and it king of tasted like a cannoli. It was kind of hard to get the pie out of the pan without it falling apart, but other then that, I would make this again.
I’m giving it a four because there is not a big butterscotch flavor. It’s beautiful and light creamy flavor
Used half and half on this recipe due to no heavy cream in the house at the time but this pie was amazing did not used in meringue not a fan of meringue. Has a stronger butterscotch flavor when it cools down. Love this pie.
Used whipping cream instead of milk.
Amazing results
Thanks
Amazing results
Thanks