Jan's Butterscotch Meringue Pie Recipe

Name: Jan's Butterscotch Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup brown sugar; ¼ cup sugar; ⅓ cup flour; 2 cups milk (scalded); ¼ teaspoon salt; 3 egg yolks (beaten); 1 ½ tablespoons butter; 1 teaspoon vanilla; 1 8-inch baked pie shell; 3 egg whites; 6 tablespoons sugar

Servings: persons

¾ cup brown sugar
¼ cup sugar
⅓ cup flour
2 cups milk (scalded)
¼ teaspoon salt
3 egg yolks (beaten)
1 ½ tablespoons butter
1 teaspoon vanilla
1 8-inch baked pie shell
3 egg whites
6 tablespoons sugar

1
Combine sugar with flour, add hot milk gradually, stirring constantly to make a smooth mixture.
2
Add salt and cook in top of a double boiler for 15 minutes, stirring constantly until thickened.
3
Pour part of the hot mixture slowly onto egg yolks, stirring constantly.
4
Pour back into double boiler, mix well, and cook not more than 3 minutes, stirring almost constantly.
5
Add butter, stir until melted and blended.
6
Cool.
7
Add vanilla and blend well.
8
Pour into baked pastry shell.
9
Combine meringue ingredients and whip till firm and can form peaks.
10
Cover with meringue and bake in a 350 degree oven for 10-12 minutes.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: ¾ cup brown sugar, ¼ cup sugar, ⅓ cup flour, 2 cups milk (scalded), and more.

Yes, Jan's Butterscotch Meringue Pie 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.

Jan's Butterscotch Meringue Pie

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