This recipe has been a favorite of mine and my family for over 50 years. The meringue topping with the butterscotch filling makes for a very rich dessert; eat it warm. YUM!

Recipe Summary

prep:
30 mins
cook:
40 mins
total:
1 hr 10 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).

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  • In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.

  • Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.

  • In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.

  • Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.

Nutrition Facts

346 calories; protein 7.7g 16% DV; carbohydrates 46.6g 15% DV; fat 14.7g 23% DV; cholesterol 93.1mg 31% DV; sodium 297.7mg 12% DV. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/13/2003
I used pillsbury crusts and added a little more brown sugar. I also added vanilla to the meringue. It turned out very good. If you like butterscotch this is worth a try Read More
(21)

Most helpful critical review

Rating: 3 stars
01/19/2016
I did not make any changes and though I let the pudding cook with bubbles for over 5 minutes before adding egg yolks the texture and taste detected the flour. I would not make this recipe again. Read More
(2)
22 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/13/2003
I used pillsbury crusts and added a little more brown sugar. I also added vanilla to the meringue. It turned out very good. If you like butterscotch this is worth a try Read More
(21)
Rating: 5 stars
08/02/2005
This is a great recipe ! Slice 2 bananas into cooked crust, pour in butterscotch filling.... top with whipped cream........ it is the best 'Banana Cream Pie' you'll ever have ! Read More
(19)
Rating: 5 stars
02/10/2009
easy beautiful and.. Delicious! Read More
(14)
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Rating: 5 stars
03/24/2011
This is an amazing recipe. Cook on med-low and no double boilder is needed. Tastes just like the old fashioned Butterscotch Pies from long ago. Read More
(9)
Rating: 4 stars
10/26/2010
I was hoping that this would be like my grandma's recipe - and it was similar but not the same. Overall the recipe is good - the texture is nice. It is not overly sweet - in fact if I were to make it again I would probably add 1/4-1/2 cup of brown sugar as I like my Butterscotch Pie really sweet. I followed the ingredients exactly and only changed the process (I did not use a double boiler - just used a pot and stirred the whole time - tempering the eggs and adding them at the appropriate time.) I took the pie to a party and everyone liked it. My custard did weep a bit and the meringue shrunk and wept (although it was touching all around) so it was not pretty - but tasted good! Read More
(8)
Rating: 5 stars
12/04/2011
This is a great butterscotch cream pie! I've started making it for family thanksgiving for the past few years! It turns out beautifully and tastes delicious. Didn't change a thing! Don't be shy to make it...it isn't as complicate or difficult as it may look. Just take your time and watch the meringue in the oven so it doesn't over bake. Read More
(7)
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Rating: 5 stars
01/05/2013
YUM. This came out super perfect. The only addition I had to the instructions was to cool the filling slightly before you add to the pie crust this way your crust will not get mushy. Thanks so much for this super recipe! I made if for Christmas for my father in law who loved it! Read More
(4)
Rating: 5 stars
01/31/2011
This pie is the tried and true Butterscotch Cream Pie!! Read More
(3)
Rating: 4 stars
11/23/2017
What ever you do, do not let any of the yolk or any other fatty substance into the meringue. Wash all utensils and the bowl before whisking. Even a little yolk ruins the meringue.#2 make sure the pie filling is good and thick. Also, the pie filling should still be hot when you cover with the meringue. All lessons learned on the first try. Read More
(3)
Rating: 3 stars
01/19/2016
I did not make any changes and though I let the pudding cook with bubbles for over 5 minutes before adding egg yolks the texture and taste detected the flour. I would not make this recipe again. Read More
(2)
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