Mary Harter'S Butterscotch Pie Filling
A rich, creamy butterscotch pie filling with deep caramel flavor, perfect for dessert lovers seeking a nostalgic treat with a smooth texture and golden meringue topping.
Ingredients
Instructions
- In a saucepan, combine brown sugar, salt, and cornstarch.
- Gradually add milk while stirring.
- Cook over medium heat until bubbly, then cook 2 minutes more, stirring constantly.
- Remove from heat.
- Stir a small amount of the hot mixture into the beaten egg yolks, then return the mixture to the hot syrup.
- Cook for 2 more minutes while stirring.
- Remove from heat and add butter and vanilla.
- Pour into a baked pie shell.
- Spread with meringue.
- Bake in a 350°F oven for 12 to 15 minutes until the meringue is golden brown.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you're out of cornstarch, you can substitute with an equal amount of arrowroot powder. Ensure to stir continuously while cooking to prevent the mixture from sticking to the bottom of the pan. This butterscotch pie filling can also be used in other desserts, like layered parfaits with whipped cream and graham crackers.
Serving Suggestions
Serve this butterscotch pie filling in a baked pie shell topped with a light meringue for a classic dessert. It pairs beautifully with whipped cream or vanilla ice cream. For a delightful twist, consider serving it alongside Renee'S Strawberry Cake for a contrast of flavors. Fresh berries or a drizzle of caramel sauce can also enhance the presentation.
Storage & Reheating
Store any leftover butterscotch filling in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, stirring constantly until smooth. If the filling has thickened too much, whisk in a little milk to restore its creamy texture before using it again.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Harter'S Butterscotch Pie Filling contains roughly 735 calories, with 7g protein, 52g carbohydrates, and 50g fat. It is an excellent source of iron (25% of the Daily Value) and calcium (22% of the Daily Value), and a good source of vitamin A and protein.
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 use evaporated milk instead of regular milk?
Yes, you can substitute evaporated milk for regular milk in this recipe. It will give a creamier texture and slightly richer flavor, but you may need to adjust the sweetness based on your taste preference.
How do I prevent the meringue from weeping?
To prevent meringue from weeping, make sure to bake it until it is golden brown and fully set. Additionally, ensure that there are no egg yolks in the egg whites and that the bowl is clean and dry before whipping the whites.
Can I make this recipe ahead of time?
Yes, you can prepare the butterscotch filling a day in advance and store it in the refrigerator. Just remember to cover it with plastic wrap to prevent a skin from forming. Assemble the pie with meringue just before serving for the best texture.
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).