Nanny's Old Fashioned Butterscotch Pie with Meringue Topping

A slice of homemade butterscotch meringue pie on a white plate with the whole pie in the background.

5 from 1 vote

Nanny's Old Fashioned Butterscotch Pie with Meringue Topping

Nanny's vintage buttercotch pie recipe. This scrach-made pie features a silky, dark brown sugar butterscotch custard nestled in a crisp pre-baked shell, finished with a classic fluffy meringue topping.

Course Desserts

Cuisine American

Keyword Butterscotch Meringue Pie, Butterscotch Pie

Prep Time 5

Cook Time 15

Chill Time 4

Total Time 4 20

Servings

Calories 332kcal

Author Shelby Law Ruttan

Equipment

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.

Nutrition