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Why I Love Butterscotch Pie
As soon as I finished making this pie for this post, I took a few pieces across the road to my mom. I was feeling good about this recipe, since it’s my favorite pudding. As I handed the pie to Mom, lofted high with meringue, she exclaimed, “Oh this looks perfect! Is it Grandma’s recipe?!”
I hadn’t even realized Grandma used to make a butterscotch pie. I went home to look through Grandma’s recipes and there it was: butterscotch pie! Really, this is how it should be: even when I don’t mean them to be, my recipes are always connected to my family and the amazing cooks, bakers, and gardeners before me.
In comparing the recipes, Grandma’s and mine are almost identical. To start, you have to do the most important part: caramelize the sugar. This is the base for all the flavor and really completes this pudding. The amount of sugar is small, but taking it to a deep amber color creates a complex caramel flavor.
This leaves the question: what is butterscotch? The main difference between butterscotch and caramel is the use of brown sugar and molasses. Caramel is simply melted sugar while butterscotch includes more complex flavors with the molasses that’s in brown sugar. It sounds like a simple step, but the outcome will be incomparable.
Once the sugar is caramelized, the process is just like any other old-fashioned pudding. Brown sugar, eggs, milk, cream, and flour are mixed together. The flour stabilizes the egg yolks and there’s no need to temper the yolks with hot milk. Flour is often used in old pudding recipes, while modern recipes would use cornstarch. I like the consistency of the flour and the ratio of flour to egg yolk creates a silky smooth result.
A butterscotch pie sounds intimidating. But when broken down, it’s really just a homemade pudding in a pie shell. When the warm pudding is poured into the pre-baked pie shell, it sets up, allowing it to hold together when cut but still be velvety soft.
Since Grandma also used meringue as a topping, I can say it’s traditional. I use Swiss meringue, which involves heating the egg whites with sugar until the sugar is dissolved. The result is nothing short of spreadable marshmallows and I’m convinced you will now only make this meringue.
Pudding is my comfort food and pie is my love language, so I think you can see why I love this.
More Pudding-Like Recipes
- Chocolate pudding
- Homemade vanilla pudding
- Butterscotch pudding
- The best banana pudding
- French silk pie
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Butterscotch Pie
Ingredients
For the pie
- 1 9-inch pre-baked pie crust
- 3 tbsp granulated sugar
- ¾ cup dark brown sugar
- ½ cup all-purpose flour
- 1 ½ cups whole milk
- 1 ⅓ cups heavy cream
- 4 egg yolks
- 1 tsp kosher salt
- 1 ⅓ tsp vanilla extract
- 3 tbsp unsalted butter
For the meringue
- 4 egg whites
- 1 cup granulated sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
Instructions
- In a medium bowl, mix together the dark brown sugar and flour, breaking up any sugar lumps. Add 1 cup of whole milk and the egg yolks. Whisk until smooth and set aside.¾ cup dark brown sugar, ½ cup all-purpose flour, 1 ½ cups whole milk, 4 egg yolks
- In a 4-quart saucepan, melt the granulated sugar over medium-low heat. Shake the pan periodically to evenly heat the sugar. Once the edges start to melt, stay with the saucepan and swirl until all the sugar is melted. Continue to cook until the sugar reaches a deep amber color, 3-5 minutes. Remove from heat and slowly add the heavy cream and the remaining ½ cup of whole milk. The mixture will sputter, and the caramelized sugar will harden.3 tbsp granulated sugar, 1 ⅓ cups heavy cream, 1 ½ cups whole milk
- Return the mixture to medium-low heat and stir until the caramel is melted into the milk mixture, 3-5 minutes. Slowly whisk in the prepared egg yolk mixture. Continually whisk and cook over medium heat until the mixture thickens. Keep whisking until it's just beginning to bubble throughout and thick, 5 minutes.
- Remove from the heat and add the salt, vanilla extract, and butter. Whisk until the butter is melted and the pudding is smooth. Pour into the prepared pie shell. Press plastic wrap directly on the pudding surface to prevent a skin from forming. Place in the refrigerator and chill until firm, at least 6 hours.1 ⅓ tsp vanilla extract, 3 tbsp unsalted butter, 1 9-inch pre-baked pie crust
For the meringue
- Bring a saucepan with a few inches of water to a slow simmer on the stove over medium-low heat.
- In a large bowl (I use the bowl of my electric mixer), combine the egg whites and granulated sugar. Whisk to combine. Set over the slightly simmering water and whisk until the sugar is dissolved or the mixture reaches 160°F, 5 minutes.4 egg whites, 1 cup granulated sugar
- Remove from the heat and add the salt and cream of tartar. Using an electric mixer, whisk until stiff peaks form, 5-7 minutes. Whisk in the vanilla extract.1 tsp kosher salt, ¼ tsp cream of tartar, 1 tsp vanilla extract
- Spread meringue on pie creating peaks. Place the pie under a low broil. Watch closely and brown the meringue until golden, 1-2 minutes. Remove and serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Wow! This is as good as it looks! I love it and I’ve only had one piece.
Perfection. I wanted an old fashioned butterscotch pie that reminded me of my own grandmother’s in eastern Kentucky and of the wonderful pies we would get visiting my husband’s family in eastern Iowa (Amanas). The texture and flavor are perfect, and it set up beautifully. It is Not hard to do, you just have to be watchful as the sugar melts. This will be a staple with me from now. Thank you Kaleb!
How do you make the amazing looking crust got butterscotch pudding pie?
❤️ love everything you share and your recipes are fabulous 👌 I’m enjoying your gardening blogs too! God bless and keep sharing.
I just finished making this tonite. Pie is in a shortbread cooky crust and cooling overnight in fridge. However, there was enough filling left over for my hubby and I to have a bit. Oh. My. Goodness. This is a true butterscotch flavor with that caramelized dark amber sugar!! I found this very easy to prepare, too. You and your crew will LOVE this, guaranteed!! I appreciate having access to this terrific recipe. Thanks!