Nanny's vintage butterscotch pie recipe is over 60 years old, made completely from scratch with real dark brown sugar and butter melted right on the stove. Her handwritten card actually skipped the step for whisking in the egg yolks, but my years in the kitchen made it easy to decipher and bring her classic pie back to life.
I recently made this pie with my grandson and watching him help me mix the butter and sugar on the stove melted my heart. Pairing her rich filling with my mom's quick oil pie crust is the absolute best way to carry on the tradition of Grandma baking with her grandkids.
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What Goes Into Nanny's Pie Filling
Making a true retro butterscotch pie from scratch requires simple pantry staples, but each one plays an essential role in creating that rich custard texture and towering meringue.
- Dark Brown Sugar This gives the pie its rich butterscotch flavor. Unlike caramel, which uses white sugar, real butterscotch needs dark brown sugar for that deep molasses flavor.
- Unsalted Butter: You'll melt this right along with the brown sugar on the stove to start the base.
- Cornstarch & Flour: Using both helps thicken the custard so it sets up nicely in the fridge without getting gummy.
- Egg Yolks: These add richness and give the filling that silky texture. (This was the step missing on Nanny's recipe card!)
- Egg Whites: Beat these with sugar and cream of tartar for the meringue topping.
- Cream of Tartar: Helps stabilize the egg whites so your meringue stays tall and doesn't weep or shrink.
- Pre-Baked Pie Shell: You'll need a fully baked crust ready to go before filling it. My Mom's Oil Pie Crust works perfectly for this.
How to Make Old Fashioned Butterscotch Pie
Step 1: Melt the Butter and Sugar
In a heavy saucepan over medium-low heat, melt the butter and dark brown sugar together, stirring constantly until smooth. Set it aside off the heat.
Step 2: Mix the Custard Base
In the top of a double boiler (off the heat), whisk the flour, cornstarch, and salt with cold water until completely smooth. Whisk in the melted sugar and butter mixture, then stir in the milk until combined.
Step 3: Cook in the Double Boiler
Place the double boiler over boiling water. Cook, stirring constantly, until the mixture thickens and gets smooth.
Step 4: Temper and Add the Yolks
Beat your egg yolks in a small bowl. Whisk about half a cup of the hot filling into the yolks to warm them up, then pour the yolk mixture back into the double boiler. Cook for another minute or two while stirring. Whisk in the melted brown sugar and butter mixture, and cook a few minutes longer, until thick. Stir in the vanilla and pour the warm filling straight into your pre-baked pie shell.
Step 5: Top with Meringue and Bake
Spread your whipped meringue over the filling, sealing it completely to the crust edges. Bake at 350°F until the meringue is golden brown, then let it cool completely on a wire rack.
Baking Notes & Pro Tips
- How to Keep Meringue from Weeping: Spread the whipped meringue over the filling while it is still warm, and make sure to push it all the way to the edges of the pie shell. Sealing the meringue to the crust anchors it, and the heat from the custard helps cook the underside of the meringue so liquid doesn't pool on top of the pie later.
- Avoid Scrambled Eggs: Don't skip tempering your egg yolks. Whisking a little bit of the hot milk base into the beaten yolks warms them up gradually so they mix smoothly into the double boiler without curdling.
Old Fashioned Butterscotch Pie FAQs
No, the difference comes down to the sugar. Caramel is made by cooking white granulated sugar with butter and cream. True butterscotch relies on dark brown sugar and butter, which gives the pie filling a deeper flavor from the molasses.
Yes, you can make this a day ahead. Let the pie cool completely on the counter first, then loosely cover it and keep it in the refrigerator until you're ready to serve.
How to Store
Once the pie cools completely at room temperature, cover it loosely with plastic wrap or foil and store it in the fridge. It keeps well for up to 3 days.
Perfect Pairings
This pie packs plenty of sweet brown sugar flavor on it's own, but here are a few fun ways to round out a slice:
- Hot Coffee or Espresso: A mug of black coffee or a shot of warm espresso cuts right through the sweet molasses notes of the custard.
- A Cold Glass of Milk: Nothing beats the classic retro combination of a cold glass of milk and a generous slice of pie.
- Skip the Meringue: Don't top the pie with the meringue, instead top it with a dollop of lightly sweetened whipped cream.
From Nanny's Recipe Box & Beyond
If you love old-fashioned custards and vintage scratch made treats, check these out next:
- Old-Fashioned Rice Pudding: Mom's recipe for a baked rice pudding that can be made with cooked or raw rice.
- Cream Puffs: Golden homemade pastry shells piled high with smooth vanilla pastry cream (a very favorite of mine!)
- Butterscotch Pudding: Another old fashioned dessert straight from Nanny's kitchen delicious topped with a dollop of homemade whipped cream.
- Coconut Cream Pie: Mom's recipe and my oldest son's favorite pie. Another pudding pie you will want to try!
Did you try Nanny's Butterscotch Pie? Leave a comment and rating below to let me know how it turned out! If you snapped a photo, tag me on Instagram @grumpyshoneybunch so I can see your creation!
📖 Recipe
Nanny's Old Fashioned Butterscotch Pie with Meringue Topping
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Ingredients
- 1 baked pie shell , cooled
For the Pie Filling
- 1 cup milk
- 6 tablespoons water
- 6 tablespoons flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 3 large egg yoks
- 1 cup brown sugar
- 6 tablespoons unsalted butter
For the Merignue
- 3 large egg whites
- ¼ teaspoon cream of tartar
- 1 tablespoon granulated sugar
Instructions
- In a medium saucepan melt butter. Add brown sugar and stir until combined. Cook over low heat, stirring constantly, until sugar is dissolved. Set aside.
- In a double boiler, over medium heat, mix together the flour, cornstarch, salt, and water. Cook until mixture begins to thicken. Add milk, whisking constantly, until well blended.
- Transfer 1 cup of hot milk mixture to the egg yolks, whisking constantly while adding hot mixture.
- Transfer egg mixture back to pot with hot milk mixture, whisking constantly. Cook over medium-high heat, cooking for 2-3 minutes, until pudding mixture has thickened.
- Whisk brown sugar mixture into the thickened pudding, whsking constantly until well combined. Cook for 2-3 minutes, until pudding is hot and thickened. Set aside (off of heat).
- Preheat oven to 350 degrees.
- Place egg whites and cream of tartar in a large, non-reactive bowl. Using an electric hand mixer, beat until egg whites are stiff and fluffy. Gradually mix in 1 tablespoon sugar, mixing until well combined.
- Pour hot butterscotch pudding into cooled pie shell. Spread egg white mixture over top of the pudding in the pie shell, making sure the egg whites touch the sides of the pie crust, leaving no pudding exposed.
- Place pie in oven and bake for 10-15 minutes, until meringue is fluffy and browned. Cool completely. Refrigerate at least 4 hours before serving.
Shelby Law Ruttan says
I remember making this recipe (and enjoying it!) with my grandmother over the years. It's really very simple and basic and has that true old-fashioned flavor that everyone loves. Now that I have my own grandchild, I'm enjoying making it all over again, using my Nanny's handwritten recipe card every time.