- 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
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- 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.
Reviews for Butterscotch Pie(14)
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I have made this several times and EVERYBODY LOVES IT! Tip: we all prefer light brown sugar over the dark brown, much better flavor, in me and my friends/family's opinion. Thanks for the GREAT RECIPE!!
This pie was horrible. It had no butterscotch taste, was thick and tasted like the flour. I made it for my mother's 89th birthday party because butterscotch is her favorite pie. What a disaster. I actually threw it out. What a waste of ingredients!!
Delicious. I make for Thanksgiving & Christmas every year. Easy to make and everyone loves it.
This is a keeper. Best butterscotch pie I've ever made.
I made this with an oatmeal pecan crust, and it was outstanding!