Silky Butterscotch Pie with Meringue Topping

This butterscotch pie with meringue topping is an old-fashioned classic with a twist. It features a heavenly, shelf-stable meringue reminiscent of the texture and flavor of marshmallow fluff. Try my Perfect Pie Crust recipe for a homemade touch, or make it in a jiffy with store-bought pie crust.

Butterscotch Pie with Meringue has been a favorite dessert of mine since I was 4 years old. My grandmother used to throw elaborate Christmas Eve parties with tons of snacks and treats spread across the kitchen. This pie was one of many pies served throughout the evening, which stretched until early Christmas morning. [It was a good thing that Santa didn’t come to my family’s house before we went to sleep since we still had to put out cookies. I wanted to avoid not getting the best presents if he left unsatisfied.]

 

 

 

What is Butterscotch Pie with Meringue Topping?

Butterscotch Pie was first introduced in the early 1900s. It consists of a custard filling cooked over the stove and poured into a prebaked pie crust. A fluffy meringue topping is poured on top, and the pie is baked further in the oven so that the meringue can brown.

This recipe is a variation of my grandmother’s, which is delicious in its own right. In place of a French meringue, I use the Italian version for its shelf-stable properties. This involves whipping hot sugar syrup into lightly beaten egg whites. You get a dreamy marshmallow topping with the right combination of sugar and vanilla syrup.

Serve this pie during the Fall and Winter months, especially at Thanksgiving and Christmastime, when the rich, caramel-like butterscotch flavor is particularly appealing.

 

 

Ingredient Notes

 

• • Pie Crust: My Perfect Pie Crust compliments the butterscotch flavor, but opt for store-bought if you’re short on time.
  • Dark Brown Sugar: I prefer caramelizing dark brown sugar, especially for the nutty flavor notes that doing so adds to the pie. Light brown sugar can be used in its place for a milder flavor.
  • Half and Half: This recipe includes half and half, but you can omit and replace it with 2% milk. The filling will not be as rich, but it will still taste amazing.
  • Corn Starch: This ingredient helps to thicken the filling. You can use more all-purpose flour in its place, but change the proportion to 2 1/2 tablespoons instead of 2.

 

 

Recipe Notes

 

• • Roll out and pre-bake your pie crust before you do anything else. This will ensure the custard has a place to go immediately after cooking.
  • Don’t overcook the butterscotch filling. Cook the filling over medium-low or low heat until it just starts to boil, about 180-185°F (82-85°C), and remove it immediately from the heat. Otherwise, the filling will begin to curdle. Additionally, cooking custard at too high of a temperature and/or overcooking it can cause the filling to weep and leak moisture.
  • Be careful when pouring the milky custard mixture into the caramelized brown sugar. Pour the custard mixture slowly into the brown sugar. A few things can happen when you pour it too fast: it can splatter and burn you, the milk can scald, and/or the eggs may cook and scramble.
  • Allow the pie time to cool and set. Let the pie cool to room temperature, and place it in the refrigerator for 2-3 hours before serving.

 

 

 

 

Tips for Making Italian Meringue

 

• • Use a digital or candy thermometer when making the hot sugar syrup for the Italian meringue. The goal is to cook the mixture to 240°F. You can visually tell it is ready when the liquid mixture turns lightly golden and more viscous, but a thermometer is highly recommended.
  • Take your time making the meringue topping. First off, use room-temperature egg whites. Start to beat the egg whites on medium-low speed until they foam before adding in the Cream of Tartar, and continue whipping until medium-soft peaks form. When it is time to add the hot sugar, pour it slowly down the sides of the mixing bowl while the mixer is on the lowest setting. The hot sugar can splash back at you if you pour it directly into the beaters as the mixer is running or if the mixer is on any speed other than low. You also risk cooking the egg whites by pouring the hot sugar too fast or directly in the center. Once the hot sugar is incorporated, beat over medium or medium-high speed until the meringue cools, turns glossy, and stiff peaks form. This can take 5+ minutes.
  • Spread the meringue topping to the edges. Sealing the meringue topping to the crust can help prevent the common problem of moisture seeping underneath on top of the filling layer.
  • Brown the meringue using the Broil setting on your oven. A few minutes under the broiler will help the meringue hold its shape. The meringue is shelf stable as-is, so it doesn’t need to bake in the oven for an extended time to set or turn brown.

 

 

Storage

Store leftover butterscotch pie by sticking toothpicks into the top of the meringue before lightly covering it in plastic wrap. It will keep in the refrigerator for up to 3 days. I do not recommend freezing this pie.