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If you’ve ever dreamed of an irresistibly smooth, luscious dessert that combines the deep, buttery sweetness of caramel with a fluffy, cloud-like topping, then this Butterscotch Pie with Meringue Topping Recipe is about to become your new obsession. This pie is everything you want from comfort food—rich butterscotch filling nestled inside a crisp, buttery crust, crowned with a glossy, golden meringue that’s as light as air. Whether it’s a family gathering or a cozy night in, this pie promises to delight and impress everyone at your table.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a joy because each element plays a crucial role in building the perfect balance of texture and flavor. From the flakey crust to the creamy butterscotch pudding and the airy meringue—here’s what you need to create magic in your kitchen:
- 2 cups flour (spooned and leveled): The foundation of your tender, flaky pie crust.
- 1 & 1/2 tablespoons sugar: Adds just a hint of sweetness to the crust.
- 1 teaspoon salt: Enhances all the flavors, balancing sweetness perfectly.
- 3/4 cup + 2 tablespoons butter-flavored Crisco*: Gives the crust its delightful buttery texture and crispness.
- 1 egg yolk (save the white!!**): Binds the crust dough for the perfect consistency.
- 1/4 cup ice water: Helps bring the dough together without melting the shortening.
- 1 cup brown sugar: Gives the filling its rich, deep caramel taste.
- 1/2 teaspoon kosher salt: To elevate the butterscotch flavor in the pie filling.
- 2 tablespoons + 1 teaspoon cornstarch: Thickens the filling into that silky, indulgent consistency.
- 1 & 1/2 cups whole milk: Creates the creamy base of the butterscotch pudding.
- 1/2 cup heavy cream: Adds luxury and richness to the pie filling.
- 3 egg yolks (save the whites!**): Gives the filling its luscious, custard-like texture.
- 2 tablespoons butter: Adds smoothness and gloss to the filling.
- 1 teaspoon vanilla: Adds warmth and enhances the butterscotch essence.
- 4 egg whites** (room temperature): Whipped into the fluffy meringue topping.
- 1/2 cup cold water: Combines with cornstarch to stabilize the meringue syrup.
- 2 teaspoons cornstarch: Helps give the meringue its perfect texture.
- 1 teaspoon vanilla: Infuses the meringue with delicate flavor.
- 1/2 teaspoon cream of tartar: Stabilizes the whipped egg whites for glossy peaks.
- 8 tablespoons granulated sugar: Sweetens the meringue and provides structure.
- Brown sugar, candied pecans (optional): For garnish and an extra touch of texture and flavor.
How to Make Butterscotch Pie with Meringue Topping Recipe
Step 1: Prepare the Eggs for Each Component
Start by carefully separating the eggs, because this recipe uses yolks and whites in different stages. Take one egg yolk for the crust, three for the filling, and reserve all four whites for the meringue. Letting the whites sit at room temperature for at least 30 minutes helps them whip up into the airy meringue topping you’re aiming for.
Step 2: Make the Pie Crust Dough
Mix the flour, sugar, and salt in a large bowl. Then, using a pastry cutter or fork, cut in the butter-flavored Crisco until your mixture resembles coarse crumbs with pea-sized chunks. The trick here is not to overwork it; you want those little pockets of shortening to create layers in your crust. Stir in your egg yolk mixed with ice water and gently form the dough, kneading just enough to bring it together.
Step 3: Chill and Roll Out the Dough
Divide the dough in half and wrap one half tightly for freezing—hello, future pie! Roll out the other half onto a floured surface or parchment paper, transferring it carefully into a 9-inch pie pan. Folding the edges under creates a thick border that can be crimped by fork for a rustic look. Prick the crust with a fork all over to prevent bubbling during baking, and chill it for at least 30 minutes.
Step 4: Blind Bake the Pie Crust
Preheat your oven to 450 degrees F. Once cold, line the crust with foil and fill it with pie weights or a substitute like dried beans. This keeps your crust from puffing up. Bake it for 8 minutes, then remove the weights and foil to bake an additional 7 to 8 minutes until the crust’s surface loses its shiny wetness—a signal it’s perfectly baked for filling.
Step 5: Make the Butterscotch Filling
In a saucepan, whisk together your brown sugar, kosher salt, and cornstarch. Slowly stir in the milk and heavy cream, cooking over medium heat until thick and bubbling. Temper the egg yolks by whisking in some hot mixture before combining them back in to avoid scrambling. Add butter and vanilla off heat for that ultra-smooth finish. Pour the warm filling into your baked crust carefully.
Step 6: Prepare the Meringue Topping
Whip your room temperature egg whites along with cream of tartar until frothy. Meanwhile, heat sugar, cold water, cornstarch, and vanilla to a syrupy consistency. Slowly add the hot syrup to the whites while whipping, building glossy, stiff peaks. Spread or pipe your meringue evenly over the warm butterscotch filling, making sure to seal the edges so it won’t shrink away!
Step 7: Bake the Meringue
Lower your oven temperature to 325 degrees F and bake the pie until the meringue is golden and set, about 10 to 15 minutes. This final step gives the topping its classic golden color and that irresistible texture that makes this Butterscotch Pie with Meringue Topping Recipe so memorable.
How to Serve Butterscotch Pie with Meringue Topping Recipe
Garnishes
For the finishing touch, sprinkle a light dusting of brown sugar atop the meringue before baking or scatter some candied pecans for a nutty crunch. These simple garnishes elevate the pie’s flavor and give a beautiful contrast in texture that complements the creamy filling perfectly.
Side Dishes
This pie shines wonderfully as the star dessert but pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A cup of strong coffee or black tea can add a balancing bitterness, perfect for savoring each sweet bite.
Creative Ways to Present
Bring fun to your table by serving this pie in individual mini tart shells topped with petite swirls of meringue. Or, for a crowd-pleaser, offer slices on vintage plates with a flash of edible flowers or a drizzle of caramel sauce to make your presentation truly memorable.
Make Ahead and Storage
Storing Leftovers
Butterscotch Pie with Meringue Topping Recipe leftovers keep well in the fridge, covered loosely with foil or plastic wrap to prevent the meringue from drying out. Consume within 2-3 days for the best flavor and texture.
Freezing
Freezing this pie is tricky because the meringue can become rubbery once thawed. It’s best to freeze the pie crust or filling separately if you want to prepare parts in advance, and assemble fresh when ready to serve.
Reheating
Warm slices gently in a low oven (around 300 degrees F) to avoid melting the meringue. Alternatively, enjoy it chilled straight from the fridge where the filling holds its creamy texture beautifully.
FAQs
Can I use store-bought pie crust for this recipe?
Absolutely! While homemade crust adds a lovely personal touch, a quality store-bought crust can save time and still taste delicious in this Butterscotch Pie with Meringue Topping Recipe.
What if I don’t have butter-flavored Crisco?
You can substitute regular butter-flavored shortening or even cold butter for the crust. Just keep it chilled and handle the dough lightly to ensure your crust stays flaky.
How do I know when the meringue is done baking?
Look for a beautiful golden color on the peaks and edges, and a firm texture when lightly touched. This indicates your meringue is perfectly set and ready to wow everyone.
Can I prepare this pie a day ahead?
Yes! It actually tastes even better when the flavors meld overnight. Just be sure to cover it well and keep it refrigerated.
Why do I need to temper the egg yolks in the filling?
Tempering prevents the egg yolks from cooking too quickly and curdling when mixed with hot liquids, ensuring your filling stays silky and smooth, true to the Butterscotch Pie with Meringue Topping Recipe’s creamy reputation.
Final Thoughts
Making this Butterscotch Pie with Meringue Topping Recipe is like inviting a piece of pure joy into your kitchen. Each step, each ingredient, works together to create a dessert that feels both comforting and special. Whether it’s your very first time tackling meringue or you’re a pie pro, this recipe is sure to become a beloved favorite. So gather your ingredients, roll up your sleeves, and get ready to enjoy a truly unforgettable slice of butterscotch heaven!
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Print
Butterscotch Pie with Meringue Topping Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delicious Butterscotch Pie with Meringue Topping features a tender homemade butter-flavored Crisco crust filled with rich, creamy butterscotch pudding and topped with a light and fluffy meringue. Perfectly baked for a golden crust and silky filling, this classic dessert is sure to impress and satisfy any sweet tooth.
Ingredients
Pie Crust
- 2 cups flour (spooned and leveled)
- 1 & 1/2 tablespoons sugar
- 1 teaspoon salt
- 3/4 cup + 2 tablespoons butter-flavored Crisco*
- 1 egg yolk (save the white!)
- 1/4 cup ice water
Butterscotch Filling
- 1 cup brown sugar
- 1/2 teaspoon kosher salt
- 2 tablespoons + 1 teaspoon cornstarch
- 1 & 1/2 cups whole milk
- 1/2 cup heavy cream
- 3 egg yolks (save the whites!)
- 2 tablespoons butter
- 1 teaspoon vanilla
Meringue Topping
- 4 egg whites (room temperature)
- 1/2 cup cold water
- 2 teaspoons cornstarch
- 1 teaspoon vanilla
- 1/2 teaspoon cream of tartar
- 8 tablespoons granulated sugar
Garnishes
- Brown sugar
- Candied pecans
Instructions
- Separate Eggs: Separate the 4 eggs; place 1 egg yolk in a bowl for the pie crust, 3 egg yolks in another bowl for the pudding, and all 4 egg whites in a large clean bowl or stand mixer bowl for the meringue. Let the whites sit at room temperature for at least 30 minutes before beating.
- Prepare Ice Water: Fill a small bowl with ice and water to keep ready for making the crust.
- Mix Dry Ingredients for Crust: Whisk together flour, sugar, and salt in a large bowl.
- Cut in Crisco: Use a pastry cutter or fork to cut in the butter-flavored Crisco until the mixture resembles coarse crumbs with pea-sized chunks.
- Add Egg Yolk and Water: Whisk the single egg yolk with 1/4 cup ice water, then stir into the flour mixture with a fork until just coming together. Knead lightly with floured hands to form dough.
- Divide the Dough: Split the dough in half; shape one half into a disc, place it in a ziplock and freeze for another use.
- Roll Out Dough: Flour a surface and roll the other half of the dough into a circle. Transfer it to a 9-inch pie pan by inverting parchment or rolling onto the pin and setting in pan.
- Form Crust Shape: Fold under excess crust and crimp edges with a fork. Prick the bottom and sides with the fork all over to prevent bubbling.
- Chill the Crust: Refrigerate or freeze the prepared crust for at least 30 minutes.
- Preheat Oven: Set the oven temperature to 450°F.
- Prepare for Blind Baking: Line the bottom of the chilled crust with foil and add pie weights or a substitute to prevent bubbles.
- Bake Crust at High Heat: Bake for 8 minutes, then remove foil and weights.
- Bake More: Return crust to oven and bake another 7-8 minutes until the bottom is no longer shiny and is golden.
- Cool and Lower Oven Temp: Remove crust from oven and reduce the oven temperature to 325°F for later baking steps (continued in the recipe beyond provided text).
Notes
- Ensure egg whites are very clean and grease free to achieve stable meringue.
- Allow egg whites to come to room temperature before beating for best volume.
- Do not overwork the dough; keep chunks of Crisco to maintain flaky crust.
- Pie weights or substitutes (dried beans, rice) help prevent bubbling during crust baking.
- Freezing one half of the dough allows for a quick second pie in the future.
- Folding crust edges instead of trimming keeps extra flakiness and a rustic look.
