Mom'S Butterscotch Pie
Creamy and rich butterscotch pie with a smooth filling and fluffy meringue topping, perfect for satisfying dessert cravings and ideal for family gatherings or special occasions.
Ingredients
Instructions
- Mix brown sugar and flour together in a double boiler or copper bottom pan.
- Add the beaten egg yolks and milk to the mixture.
- Cook until the mixture is very thick, stirring constantly to prevent scorching.
- Remove from heat and add vanilla and butter.
- Let the filling cool, then pour into baked pie shells.
- Cover with meringue and bake or toast until golden if desired.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you prefer a gluten-free option, substitute the flour with cornstarch or a gluten-free flour blend. To prevent the filling from scorching, use a heavy-bottomed pan and keep the heat low while stirring continuously. Meringue can be made ahead and stored in the refrigerator until ready to use.
Serving Suggestions
Serve the butterscotch pie chilled for a refreshing dessert option. It pairs beautifully with whipped cream or a scoop of vanilla ice cream. For a delightful contrast, consider serving it alongside Ethel'S Pumpkin Bread during holiday gatherings. This pie also makes a great addition to a dessert table featuring other American recipes.
Storage & Reheating
Store leftover butterscotch pie in the refrigerator, covered with plastic wrap or foil, to keep it fresh for up to 3 days. If you have meringue on top, it may weep over time, so it's best to serve it fresh. To reheat, place slices in a microwave for 10-15 seconds or enjoy cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Butterscotch Pie contains roughly 1798 calories, with 10g protein, 311g carbohydrates, and 60g fat. It is an excellent source of calcium (49% of the Daily Value), iron (48% of the Daily Value), and vitamin A (25% of the Daily Value), and a good source of vitamin C and potassium.
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 whole eggs instead of just egg yolks?
Using whole eggs instead of just yolks will change the texture of the filling, making it less creamy and more custard-like. The yolks provide richness, so it's best to stick to the original recipe for the best results.
How can I make the meringue stable?
To ensure a stable meringue, make sure your mixing bowl is clean and dry. Adding a pinch of cream of tartar can help stabilize the egg whites. Beat the mixture until stiff peaks form, and bake the meringue until it's golden for added texture.
What can I use instead of meringue on top?
If you're not a fan of meringue, you can top the pie with freshly whipped cream or a layer of dulce de leche for extra sweetness. A crumb topping made from crushed graham crackers can also add a nice crunch and flavor.
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).