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Butterscotch Pie

 Butterscotch Pie
I've been cooking since I was a young boy. Now I enjoy preparing foods like this for my wife.—Cary Letsche, Brandenton, Florida
6-8 ServingsPrep: 30 min. Bake: 15 min. + chilling

Ingredients

  • 6 tablespoons butter
  • 6 tablespoons King Arthur Unbleached 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

2 of 2

Butterscotch Pie (continued)

Directions (continued)

  • 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.