Mum-Mum's Butterscotch Pie

Name: Mum-Mum's Butterscotch Pie
Prep time: 15 min
Cook time: 35 min
Total time: 365 min
Ingredients: 2 cups whole milk; 0.75 cup light brown sugar; 3 tablespoons cornstarch; 3 egg yolks, lightly beaten; 0.25 cup salted butter; 1 teaspoon vanilla extract; 1 (9 inch) baked pie crust; 3 egg whites; 0.25 teaspoon cream of tartar; 0.5 cup white sugar

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4 Reviews

2 Photos

This recipe is based on my grandma's butterscotch pie. I loved this pie so much I requested it instead of cake on my birthday! I've come up with this recipe using her handwritten ingredient list, various recipes and tips from the Internet, and trial and error.

Recipe by kuppykake

Updated on July 12, 2021

2

Prep Time:

15 mins

Cook Time:

35 mins

Additional Time:

5 hrs 15 mins

Total Time:

6 hrs 5 mins

Servings:

8

Yield:

1 9-inch pie

Jump to Nutrition Facts

Ingredients

Filling:

2 cups whole milk
¾ cup light brown sugar
3 tablespoons cornstarch
3 egg yolks, lightly beaten
¼ cup salted butter
1 teaspoon vanilla extract
1 (9 inch) baked pie crust

Meringue:

3 egg whites
¼ teaspoon cream of tartar
½ cup white sugar

Directions

Combine milk, brown sugar, and cornstarch in a medium saucepan over medium heat. Cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 10 minutes.
Remove about 1/2 cup of the filling mixture and slowly whisk into beaten egg yolks to temper them. Pour mixture back into the pan and bring to a boil. Reduce heat and continue cooking, whisking constantly, until thickened to a pudding-like consistency, about 10 minutes. Remove from heat; stir in butter and vanilla extract until well mixed.
Cover filling and allow to cool completely, stirring occasionally. Place in an ice bath to speed up the cooling, if desired. Pour mixture into pie crust and set aside.
Preheat the oven to 350 degrees F (175 degrees C).
Beat egg whites and cream of tartar together in the bowl of a stand mixer, or using an electric mixer, until soft peaks start to form. Add sugar gradually, continuing to beat until peaks turn stiff and meringue is glossy.
Cover the pie filling with peaks of meringue, making sure to cover all the filling to the edges of the crust.
Bake in the preheated oven until meringue peaks are browned, 10 to 15 minutes. Let cool to room temperature on a wire rack, about 1 hour. Transfer to the fridge to cool completely, about 4 hours.

Nutrition Facts (per serving)

372	Calories
17g	Fat
49g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 372
% Daily Value *
Total Fat 17g	22%
Saturated Fat 7g	37%
Cholesterol 98mg	33%
Sodium 217mg	9%
Total Carbohydrate 49g	18%
Dietary Fiber 0g	1%
Total Sugars 36g
Protein 6g
Calcium 99mg	8%
Iron 1mg	6%
Potassium 175mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.