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Butterscotch Pie Recipe

I've been cooking since I was a young boy. Now I enjoy preparing foods like this for my wife.—Cary Letsche, Brandenton, Florida

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Butterscotch Pie Recipe

Prep: 30 min. Bake: 15 min. + chilling

Yield: 6-8 Servings

30 15 45

Ingredients

6 tablespoons butter
6 tablespoons all-purpose flour
1-1/2 cup packed brown sugar
2 cups milk
1/4 teaspoon salt
3 eggs yolks, beaten
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar

Directions

In a saucepan, melt the butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into the egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into pastry shell.
For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 487 calories, 20 g fat (10 g saturated fat), 116 mg cholesterol, 330 mg sodium, 73 g carbohydrate, trace fiber, 6 g protein.

Originally published as Butterscotch Pie in Taste of Home August/September 1994, p47

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Reviewed on Jan. 25, 2011 by yummybear

excelent flavor and texture easiest pie i've ever made....

Reviewed on Apr. 04, 2010 by tristin93

This is definitely a keeper. Easy to follow recipe and turned out perfect! A real winner! Thank you for posting!

Reviewed on Apr. 06, 2009 by mchenryed

A little too rich for me, but definitely a sugary treat. I would refrigerate more than 3 hours, as I dug into it at the 3 hour make and it quite had solidified yet. Good stuff.

Reviewed on Feb. 23, 2009 by grmpat

That's pretty much the same recipe that I've been using for almost 60 years. It is so good and so rich!

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