Butterscotch Meringue Pie

This Butterscotch Meringue Pie is filled with a rich and creamy butterscotch filling, topped with light and fluffy meringue on a flaky crust.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings Slices

Calories 352kcal

Equipment

pie plate
medium saucepan
large bowl
Whisk
large mixing bowl
Electric mixer

Ingredients

1 cup light brown sugar packed
4 tablespoons heavy cream
3 tablespoons salted butter
1 ½ cups milk divided
3 tablespoons cornstarch
3 large eggs separated
½ teaspoon vanilla extract
¼ cup granulated sugar
1 9-inch pie crust prebaked

Instructions

Preheat your oven to 350 degrees.
In a medium saucepan over medium heat stir together the brown sugar, heavy cream and butter.
Cook until the mixture comes to a boil and starts to thicken and turn brown, about 5-10 minutes.
Remove the pan from the heat.
Set aside 1 tablespoon of the milk and then slowly stir in the remaining milk to the sugar mixture.
In a bowl whisk together the cornstarch, egg yolks, vanilla and the reserved 1 tablespoon of milk.
Place the pot back on the stove on medium low and add the cornstarch mixture to the sugar mixture stirring constantly, until thick, about 5-10 minutes.
Pour the filling into your prebaked pie crust.
Next make your meringue by beating the egg whites with an electric mixer until they begin to set stiff. Slowly add the granulated sugar and continue beating until the whites are stiff and hold peaks.
Spread the meringue on top of the pie, making sure it covers the filling and goes to the edges of the crust.
Bake until light brown, about 10 minutes.
Cool slightly and serve!

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes. t brown, about 10 minutes.

Nutrition