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Classic Homemade Butterscotch Pie with Meringue Topping

A close-up of a slice of rich, orange-filled butterscotch pie topped with dramatic, toasted meringue peaks.
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This recipe delivers a truly heavenly, rich butterscotch pie featuring a silky-smooth filling and a dreamy, towering meringue topping. It is a nostalgic, comforting classic perfect for any gathering.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust (or use a graham cracker crust for a quick option)
  • 1 cup packed light brown sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • For the Meringue:
  • 3 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar

Instructions

  1. Prepare your pie crust: If using a traditional crust, bake it according to package directions until lightly golden. Cool completely on a wire rack. If using a graham cracker crust, prepare it now and set aside.
  2. Make the filling: In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth.
  3. Cook the base: Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
  4. Temper the egg yolks: In a small bowl, whisk the egg yolks. Slowly pour about 1 cup of the hot sugar mixture into the yolks while whisking constantly to temper them.
  5. Combine mixtures: Pour the tempered yolk mixture back into the saucepan with the remaining hot sugar mixture. Return the pan to medium heat. Cook, stirring constantly, until the filling thickens again and just begins to bubble. Do not let it boil rapidly.
  6. Finish the filling: Remove from heat. Stir in the butter and vanilla extract until the butter is completely melted and incorporated.
  7. Fill the crust: Pour the hot butterscotch filling immediately into the cooled, pre-baked pie crust.
  8. Make the meringue: In a clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Add the cream of tartar and continue beating. Gradually add the granulated sugar, beating until stiff, glossy peaks form.
  9. Top the pie: Spoon the meringue over the hot filling, spreading it to touch the edges of the crust all around to prevent shrinking.
  10. Bake the meringue: Bake at 350 degrees F for 10 to 15 minutes, or until the meringue tips are lightly golden brown.
  11. Cool: Cool the pie completely on a wire rack at room temperature for at least 2 hours before slicing. Avoid placing it in the refrigerator immediately, as this can cause the meringue to weep.

Notes

  • For a quick, no-bake version, skip the meringue and use a store-bought graham cracker crust. Chill the filling for 4 hours or until firm, then top with stabilized whipped cream or Cool Whip instead of meringue.
  • If you want a Dolly Parton inspired pie, ensure your filling is rich and use a generous, high meringue topping.
  • To prevent weeping in your meringue, make sure your mixing bowl and beaters are completely free of any grease or fat.

Nutrition

Find it online: https://frostedfancies.com/butterscotch-pie-recipe-classic-homemade/