Butterscotch Pie Recipe: A Timeless Treat
Prepare yourself for a delightful dessert experience with this Butterscotch Pie, a cherished recipe passed down from my ex mother-in-law. This pie is a favorite in our family, particularly for birthdays, where it often takes the place of traditional cake. Its rich, creamy butterscotch filling combined with a golden, sweet meringue topping is truly irresistible. With a total preparation and cooking time of just 30 minutes, this recipe is perfect for those moments when you need a quick yet indulgent treat. 🌟
Ingredients
For the Butterscotch Filling:
- 1 cup brown sugar – This provides the deep, caramelized flavor that defines butterscotch.
- 6 tablespoons all-purpose flour – Used to thicken the filling.
- 1/4 teaspoon salt – Enhances the overall flavor profile.
- 2 cups milk – Creates the creamy base of the filling.
- 2 tablespoons butter – Adds richness and a smooth texture.
- 2 large egg yolks – Helps to thicken the filling and adds richness.
- 1 teaspoon vanilla extract – Infuses the filling with a warm, sweet aroma.
For the Meringue Topping:
- 2 large egg whites – Whipped to form the base of the meringue.
- 1/4 teaspoon cream of tartar – Stabilizes the meringue.
- 1/4 cup white sugar – Sweetens and adds structure to the meringue.
Additional:
- 1 pre-baked pie shell – Ready for filling with the butterscotch mixture.
Instructions
Prepare the Butterscotch Filling:
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Mix Dry Ingredients: In the top part of a double boiler, combine 1 cup of brown sugar, 6 tablespoons of flour, and 1/4 teaspoon of salt. Stir them together to ensure they are evenly mixed.
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Add Milk and Cook: Gradually stir in 2 cups of milk, ensuring there are no lumps. Add 2 tablespoons of butter to the mixture. Place the top of the double boiler over simmering water. Cook the mixture, stirring constantly, until it thickens, which should take about 20 minutes.
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Cook and Stir: Continue to cook, stirring occasionally, for a total of 20 minutes or until the mixture reaches a pudding-like consistency.
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Prepare Egg Yolks: While the mixture is cooking, beat 2 egg yolks in a separate bowl. Once the butterscotch mixture is thickened, temper the egg yolks by gradually adding a small amount of the hot mixture to them, stirring constantly to prevent curdling.
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Incorporate Egg Yolks: Stir the tempered egg yolks back into the butterscotch mixture. Cook for an additional 5 minutes, stirring continuously, until well combined and slightly thickened.
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Finish the Filling: Remove the butterscotch mixture from heat. Stir in 1 teaspoon of vanilla extract for flavor. Pour the warm filling into the prepared, pre-baked pie shell.
Make the Meringue Topping:
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Whip Egg Whites: In a clean, dry bowl, beat 2 egg whites with 1/4 teaspoon of cream of tartar until soft peaks form.
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Add Sugar: Gradually add 1/4 cup of white sugar to the egg whites, continuing to beat until stiff peaks form and the meringue is glossy.
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Top the Pie: Spread the meringue over the butterscotch filling in the pie shell, smoothing it out to cover the filling completely.
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Brown the Meringue: Bake the pie in a preheated oven at 350°F (175°C) for about 10 minutes, or until the meringue is golden brown.
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Cool and Serve: Allow the pie to cool before serving to let the filling set properly. Enjoy the pie chilled or at room temperature.
Nutritional Information (Per Serving)
- Calories: 469.9
- Fat: 18.9g
- Saturated Fat: 7.4g
- Cholesterol: 92.1mg
- Sodium: 655.2mg
- Carbohydrates: 68.3g
- Fiber: 0.7g
- Sugar: 43.9g
- Protein: 7.5g
This Butterscotch Pie is sure to become a favorite in your recipe collection, with its creamy butterscotch filling and fluffy meringue topping that perfectly balance sweetness and richness. Perfect for any occasion, this pie will impress both family and friends alike. Enjoy every delectable bite! 🥧✨
