by Marias Mixing Bowl
This Butterscotch Meringue Pie is a classic dessert that is sure to satisfy your sweet tooth! Made with a rich buttery butterscotch filling, light and fluffy meringue topping, and a flaky crust, this pie is the perfect combination of flavors and textures.
– light brown sugar – heavy cream – salted butter – milk – cornstarch – large eggs – vanilla extract – granulated sugar – 9-inch pie crust, prebaked
Preheat your oven to 350 degrees. In a saucepan, combine brown sugar, heavy cream, and butter, bringing the mixture to a boil until it thickens and turns brown.
Set aside 1 tablespoon of milk and slowly stir in the remaining milk to the sugar mixture. In a bowl, whisk together cornstarch, egg yolks, vanilla, and the reserved milk.
Return the pot to medium-low heat, add the cornstarch mixture to the sugar mixture, and stir constantly until thickened. Pour the filling into a prebaked pie crust.
For the meringue, beat egg whites until stiff, gradually adding granulated sugar until stiff peaks form. Spread the meringue over the pie, ensuring it covers the filling and reaches the crust edges.
Bake until light brown (about 10 minutes), then cool slightly before serving.