Butterscotch Pie (Sarah'S)
Indulge in the rich, velvety flavors of Butterscotch Pie, a classic dessert that combines the sweetness of dark brown sugar with a creamy filling and a light meringue topping. Perfect for family gatherings or special occasions, this pie is a delightful treat for anyone who loves sweet, nostalgic desserts.
Ingredients
Instructions
- Thoroughly combine 1/2 cup milk, egg yolks, and flour. Set aside.
- Scald remaining 2 cups milk over hot water.
- Combine brown sugar, water, and salt in a skillet.
- Place over low heat and bring to a gentle boil.
- Cook until the mixture thickens and a few bubbles break, sending up not whiffs, but puffs, of smoke.
- Add the caramelized sugar very slowly, stirring constantly, to the scalded milk.
- When smooth, gradually stir in the egg yolk mixture and cook, stirring constantly, over hot water until thick.
- Remove from heat and add butter and vanilla extract. Cool.
- Pour the mixture into the pie shell.
- Make meringue with egg whites, cream of tartar, and the 1/4 cup sugar.
- Spread the meringue evenly over the pie filling, ensuring it is sealed to the edges.
- Brown in the oven.
- Cool.
Tips & Substitutions
For a richer flavor, consider using half-and-half instead of milk. If dark brown sugar isn't available, light brown sugar can be used, though it will slightly alter the taste. Ensure that the egg yolk mixture is well combined to prevent lumps. When making the meringue, ensure that no egg yolk gets into the whites for the best volume. Also, try adding a pinch of cinnamon for added warmth.
Serving Suggestions
Serve butterscotch pie chilled or at room temperature, garnished with a dollop of whipped cream for added decadence. It pairs beautifully with a cup of coffee or tea, making it a delightful dessert after a meal. For a complete spread, consider complementing it with a light salad like Pineapple Horseradish Salad for balance.
Storage & Reheating
Store leftover butterscotch pie in the refrigerator, covered loosely with plastic wrap to prevent the meringue from becoming soggy. It should be consumed within 3 days for optimal freshness. To reheat, place in a preheated oven at 350°F for about 10-15 minutes, avoiding direct heat to prevent the meringue from melting.
Nutrition & Diet Analysis (per serving)
Each serving of Butterscotch Pie (Sarah'S) contains roughly 368 calories, with 5g protein, 72g carbohydrates, and 5g fat. It is an excellent source of vitamin C (33% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1038mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the pie filling ahead of time?
Yes, you can prepare the butterscotch filling a day in advance and store it in the refrigerator. Be sure to let it cool completely before pouring it into the pie shell. When ready to serve, add the meringue topping and brown it just before serving for the best texture.
What can I use if I don't have cream of tartar?
If you don't have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar in the meringue. This will help stabilize the egg whites and achieve the desired texture. Just remember that these substitutes may slightly alter the flavor.
How can I prevent the meringue from weeping?
To prevent the meringue from weeping, make sure the filling is hot when you spread the meringue on top. Seal the edges well to minimize moisture escaping. Additionally, avoid overbeating the egg whites as this can cause the meringue to become dry and crumbly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).