Butterscotch Meringue Pie Recipe

Name: Butterscotch Meringue Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x 9-inch pie shell; 3/4 c. Light brown sugar, firmly packed; 1/4 c. Granulated sugar; 1/4 c. Cornstarch; 1/2 tsp Salt; 2 1/2 c. Lowfat milk; 3 x Egg yolks, slightly beaten; 2 Tbsp. Butter; 1 tsp Vanilla extract; 3 x Egg whites; 1/4 tsp Cream of tartar; 6 Tbsp. Sugar; 1/2 tsp Vanilla extract

Servings: persons

1 x 9-inch pie shell
3/4 c. Light brown sugar, firmly packed
1/4 c. Granulated sugar
1/4 c. Cornstarch
1/2 tsp Salt
2 1/2 c. Lowfat milk
3 x Egg yolks, slightly beaten
2 Tbsp. Butter
1 tsp Vanilla extract
3 x Egg whites
1/4 tsp Cream of tartar
6 Tbsp. Sugar
1/2 tsp Vanilla extract

1
Prepare and bake the pie shell; allow to cold.
2
In a medium saucepan, combine the sugars, cornstarch and salt; mix well.
3
Gradually stir in the lowfat milk, mixing till completely smooth.
4
Over medium heat, bring to a rolling boil, stirring; boil for 1 minute, stirring constantly.
5
Remove from the heat.
6
Stir half of the warm mix into the egg yolks, mixing well; pour back into the saucepan.
7
Bring back to boiling, stirring; boil 1 minute longer.
8
Remove from heat.
9
Stir in the butter and vanilla; pour immediately into the pie shell.
10
Preheat oven to 400.
11
Meanwhile make the meringue.
12
For meringue, beat the egg whites till frothy with the cream of tartar.
13
Gradually beat in the sugar.
14
Beat the whites till stiff and glossy.
15
Spread the meringue over the hot filling, sealing at edge of the crust.
16
Bake 7 to 10 min or possibly till meringue is golden brown.
17
Cold on wire rack for 1 hour before serving.

736

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 x 9-inch pie shell, 3/4 c. Light brown sugar, firmly packed, 1/4 c. Granulated sugar, 1/4 c. Cornstarch, and more.

Yes, Butterscotch Meringue Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!