Description
Classic Butterscotch Pie delights with rich, caramel-like flavors from brown sugar and butter. Silky custard nestles in a flaky crust, promising sweet comfort reminiscent of nostalgic family gatherings.
Ingredients
Scale
- 1 pre-baked 9-inch (23 cm) pie crust
- 2 cups (480 ml) whole milk
- 1 cup (200 g) dark brown sugar, packed
- 4 large egg whites
- 2 large egg yolks, lightly beaten
- 1 cup (200 g) granulated sugar
- ¼ cup (30 g) cornstarch
- 1 tbsp (15 g) unsalted butter
- ½ tsp (2.5 ml) salt
- 1 tsp (5 ml) pure vanilla extract
- ¼ tsp (1.25 ml) cream of tartar
Instructions
- Prepare Base: Whisk milk, brown sugar, cornstarch, and salt in a saucepan, stirring continuously until the mixture thickens and bubbles vigorously for two minutes.
- Temper Eggs: Remove from heat and gradually blend hot liquid into beaten egg yolks, creating a smooth, integrated mixture that prevents curdling.
- Cook Filling: Return tempered mixture to saucepan, simmering on low heat while stirring constantly to develop a rich, velvety texture and prevent burning.
- Enhance Flavor: Incorporate melted butter and vanilla extract, stirring until the butterscotch filling achieves a glossy, luxurious consistency with deep caramel undertones.
- Assemble Pie: Pour the warm butterscotch filling into the pre-baked pie shell, spreading evenly to create a smooth foundation for the meringue topping.
- Create Meringue: Whip egg whites with cream of tartar, gradually adding granulated sugar until the mixture forms stiff, glossy peaks that hold their shape beautifully.
- Finish and Bake: Spread meringue over the filling, ensuring it touches the crust edges, then bake in a preheated oven until the topping turns a delicate golden-brown with elegant peaks.
- Serve: Cool completely, allowing the pie to set and flavors to harmonize, then slice and present this decadent butterscotch masterpiece.
Notes
- Prevent Curdling: Temper egg yolks slowly by gradually adding hot liquid to avoid scrambling, ensuring a smooth, silky butterscotch base.
- Master Meringue Technique: Whip egg whites at room temperature for maximum volume, adding cream of tartar for stability and preventing weeping.
- Avoid Filling Separation: Continuously stir the butterscotch mixture on low heat to prevent scorching and ensure a consistent, glossy texture.
- Seal Meringue Perfectly: Spread meringue to touch the pie crust edges, creating a complete seal that prevents shrinkage and ensures beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 350
- Sugar: 34 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 50 mg