Description
Butterscotch pie brings Southern comfort with creamy, caramel-kissed perfection. Silky filling nestled in a flaky crust promises pure dessert bliss that melts hearts and satisfies sweet cravings in one delightful slice.
Ingredients
Scale
Primary Ingredients:
- 2 cups whole milk (480 ml)
- 1⅓ cups packed light brown sugar (293 g)
- 1 9-inch baked pie crust store-bought or homemade
Eggs:
- 4 large egg yolks
- 3 large egg whites
Thickening and Flavoring Ingredients:
- 6 tablespoons cornstarch (42 g)
- ¼ cup heavy whipping cream (60 ml)
- ¼ cup unsalted butter cubed
- ¼ cup granulated sugar (50 g)
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Instructions
- Prepare the custard base by whisking egg yolks and heavy cream in a heat-resistant bowl until silky and uniform, then set aside for later use.
- In a sturdy pot, thoroughly combine brown sugar, cornstarch, and salt using a whisk to eliminate any potential lumps.
- Slowly introduce whole milk into the dry ingredient mixture, stirring continuously to create a smooth liquid. Add cubed butter and integrate fully.
- Position the pot over medium-high heat, stirring vigilantly to prevent scorching. Allow the mixture to reach a boiling point and thicken substantially, approximately 5 minutes.
- Reduce heat to medium-low and continue cooking for an additional 2 minutes, maintaining constant movement with your whisk.
- Carefully introduce small quantities of the hot mixture into the egg yolk blend, gently raising the temperature of the eggs without curdling.
- Transfer the tempered egg mixture back into the original pot, mixing thoroughly to create a cohesive filling.
- Return the pot to medium heat, stirring persistently until the mixture reaches 190° to 200°F (88° to 93°C), ensuring a rich, smooth consistency.
- Gently pour the thickened filling into the pre-baked pie crust, allowing it to settle for 10 minutes at room temperature.
- Preheat the oven to 375°F (190°C) while preparing the meringue topping.
- Using a stand mixer or electric hand mixer, whip egg whites until soft, cloud-like peaks emerge.
- Gradually incorporate granulated sugar, one tablespoon at a time, continuing to beat until the meringue forms stiff, glossy peaks with a luxurious texture.
- Delicately spread the meringue across the cooled filling, creating decorative swirls and peaks.
- Bake for approximately 10 minutes, watching carefully to achieve a golden-brown surface without burning.
- Remove from the oven and allow the pie to cool completely on a wire rack for three hours, enabling the filling to set and flavors to meld.
Notes
- Savor the lingering butterscotch essence that deepens overnight in the refrigerator.
- Crisp meringue peaks signal perfectly whipped egg whites ready for topping.
- Refrigeration helps stabilize filling and allows flavors to meld beautifully.
- Ceramic dishes ensure even heat distribution for consistent baking results.
- Gradual sugar addition creates silky, glossy meringue without graininess.
- Cornstarch works magic, transforming liquid ingredients into luxurious, thick filling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 480 kcal
- Sugar: 51 g
- Sodium: 130 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 185 mg