Butterscotch Pie Filling Recipe

Name: Butterscotch Pie Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (60 ml) butter; 4 tbsp (60 ml) cream; 1 cup (225 ml) brown sugar; 1/4 tsp (1 ml) salt; 1-1/2 cups (350 ml) millk; 3 egg yolks (reserve white for meringue); 6 tbsp (90 ml) flour; 1 tsp (5 ml) vanilla; 2 tbsp (30 ml) white sugar; 1 tbsp (15 ml) constarch; 1/2 cup (125 ml) water; 3 egg whites; 1/4 tsp (1 ml) salt; 1/2 tsp (2 ml) vanilla; 6 tbsp (90 ml) white sugar

Servings: persons

1/4 cup (60 ml) butter
4 tbsp (60 ml) cream
1 cup (225 ml) brown sugar
1/4 tsp (1 ml) salt
1-1/2 cups (350 ml) millk
3 egg yolks (reserve white for meringue)
6 tbsp (90 ml) flour
1 tsp (5 ml) vanilla
2 tbsp (30 ml) white sugar
1 tbsp (15 ml) constarch
1/2 cup (125 ml) water
3 egg whites
1/4 tsp (1 ml) salt
1/2 tsp (2 ml) vanilla
6 tbsp (90 ml) white sugar

1
Melt butter in heavy skillet.
2
Add cream, brown sugar and salt.
3
Stir until well mixed (about 5 minutes)
4
Combine milk, egg yolks, and flour and add to first mix.
5
Cook over medium heat stirring constantly until thick.
6
Remove from heat aand add vanilla.
7
Pour into baked pie shell.
8
Top with meringue and bake at 450 degrees (225 C.) for 12 minutes.
9
Combine 2 tbsp (30 ml) sugar and cornstarch in small saucepan.
10
Add water and cook over medium heat, stirring constantly until thick and clear.
11
Cool.
12
Beat egg whites, salt and vanilla until soft mounds form.
13
Add 6 tbsp (90 ml) sugar gradually, beating well after each addition.
14
Combine with constarch mixture and continue beating until meringue stands in stiff peaks.
15
Top pie and bake 450 degrees (225 C.) for 12 minutes.

780

kcal

Calories

Fat

103

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/4 cup (60 ml) butter, 4 tbsp (60 ml) cream, 1 cup (225 ml) brown sugar, 1/4 tsp (1 ml) salt, and more.

Yes, Butterscotch Pie Filling 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!

Butterscotch Pie Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions