Butterscotch Pie
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic, rich butterscotch pie featuring a smooth, thickened filling and a light meringue topping. This traditional recipe relies on simple pantry staples for a comforting, nostalgic dessert.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | 1 hour | 8 servings |
🔪 Key Equipment
- Saucepan
- Whisk
- Mixing bowl
Ingredients
Filling Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Brown Sugar | Soft |
| 1 cup | Water | Cold |
| 2 | Eggs | Separated, yolks for filling, whites for meringue |
| 2 tbsp | Flour | All-purpose |
| 1 tsp | Vanilla Extract | Added at end |
| 2 tbsp | Butter | Softened |
| 1 | Pie Crust | Baked |
Instructions
Step 1: Filling Preparation
- In a saucepan, mix 1 cup brown sugar, 2 tbsp flour, and the 2 egg yolks into a smooth paste.
- Gradually add 1 cup cold water and 2 tbsp butter to the mixture.
- Cook over medium heat, stirring constantly until the mixture becomes thick and coats the back of a spoon.
- Remove from heat and stir in 1 tsp vanilla extract.
Step 2: Assembly
- Pour the thickened filling into the 1 baked pie crust.
- Whip the reserved 2 egg whites to create a meringue and spread over the top of the pie.
💡 Make-Ahead & Storage: The filling can be made a day in advance, but the meringue should be added and browned just before serving to prevent weeping.
Original Recipe Scan
