Description
Comforting butterscotch pie brings nostalgic Southern charm to dessert tables with its silky custard and buttery graham cracker crust. Sweet memories dance on palates, inviting home cooks to savor each delectable slice of this classic American treat.
Ingredients
Scale
Pie Base:
- 1 pre-baked 9-inch (23 cm) pie crust
Filling Ingredients:
- 2 cups (480 ml) whole milk
- 1 cup (200 g) packed dark brown sugar
- 2 large egg yolks, lightly beaten
- ¼ cup (30 g) cornstarch
- ½ teaspoon (2.5 ml) salt
- 1 tablespoon (15 g) unsalted butter
- 1 teaspoon (5 ml) pure vanilla extract
Meringue Topping:
- 4 large egg whites
- 1 cup (200 g) granulated sugar
- ¼ teaspoon (1.25 ml) cream of tartar
- 1 teaspoon (5 ml) pure vanilla extract
Instructions
- Craft a silky butterscotch base by blending milk, brown sugar, cornstarch, and salt in a saucepan, stirring diligently until the mixture transforms into a thick, bubbling concoction.
- After two minutes of boiling, remove from heat and gently incorporate hot liquid into beaten egg yolks, creating a smooth tempering process.
- Return the enriched mixture to the saucepan, simmering on low heat while continuously stirring to prevent scorching.
- Infuse the filling with rich depth by melting butter and stirring in vanilla extract until the mixture achieves a luxurious, glossy consistency.
- Transfer the warm butterscotch filling into a pre-baked pie shell, ensuring an even distribution.
- Prepare a cloud-like meringue by whipping egg whites with cream of tartar until soft, pillowy peaks emerge.
- Gradually introduce granulated sugar while continuing to beat, transforming the whites into stiff, glossy peaks.
- Enhance the meringue with a whisper of vanilla extract for added complexity.
- Carefully drape the meringue over the butterscotch filling, creating a seal that touches the crust’s edges to prevent shrinkage.
- Bake in a preheated oven until the meringue develops a delicate, golden-brown hue.
- Allow the pie to cool completely, letting the flavors meld and settle before serving.
Notes
- Tempering eggs is crucial to prevent scrambling, so whisk hot mixture slowly and steadily into egg yolks.
- Use fresh brown sugar for deeper, richer butterscotch flavor and ensure no hardened lumps are present.
- Control meringue texture by beating egg whites at room temperature and adding sugar gradually for stable, glossy peaks.
- Prevent meringue weeping by sealing edges completely against pie crust and avoiding over-beating egg whites.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 340
- Sugar: 29 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg