Rosie Hurt'S Butterscotch Pie
Creamy butterscotch pie with a rich filling and fluffy meringue topping, perfect for those who love sweet, nostalgic desserts with a smooth, caramel flavor.
Ingredients
Instructions
- In a large saucepan, combine flour, salt, brown sugar, beaten egg yolks, and milk; stir until well mixed using a wire whisk.
- Bring the mixture to a boil over low heat, stirring constantly, until thickened.
- Remove from heat, add softened butter and vanilla extract; mix well.
- Pour the hot filling into a baked pie crust and let it cool.
- Make meringue with egg whites and bake until golden.
- Cool the pie before serving.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you prefer a thicker filling, increase the flour to 2/3 cup. To avoid curdling the egg yolks when adding to the hot mixture, temper them first by gradually mixing in a small amount of the hot mixture before combining everything. Serve slices with a dollop of whipped cream for added richness.
Serving Suggestions
This butterscotch pie is delightful on its own, but you can elevate it by pairing it with a scoop of vanilla ice cream or a drizzle of caramel sauce. It also makes a charming dessert for gatherings and is a perfect complement to coffee or tea. For a festive touch, serve alongside slices of Frances' Amazing Coconut Pie.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, gently warm slices in the oven at 300°F until just heated through, or enjoy cold for a refreshing treat. Avoid reheating meringue, as it can lose its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Rosie Hurt'S Butterscotch Pie contains roughly 836 calories, with 7g protein, 43g carbohydrates, and 66g fat. It is a good source of iron (19% of the Daily Value), protein (13% of the Daily Value), and calcium (10% 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 use a store-bought pie crust?
Absolutely! A store-bought pie crust saves time and still delivers great flavor. Just ensure it is pre-baked before pouring in the butterscotch filling. This helps maintain a crisp crust that's not soggy after adding the filling.
How do I make sure my meringue doesn't weep?
To prevent weeping, ensure that your mixing bowl and beaters are completely clean and free from grease. Also, add a bit of cornstarch to the meringue, which helps stabilize it and reduces moisture. Bake the meringue until it’s crisp and lightly golden.
Can I make this pie ahead of time?
Yes, this pie can be made a day in advance. Prepare the filling and meringue, and assemble it in the pie crust. Refrigerate overnight. Just add the meringue topping shortly before serving for the best texture and presentation.
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).