With a light and airy meringue layer on top of a silky smooth cooked butterscotch custard layer, Butterscotch Pie is fun to make and looks beautiful when it's served.
INGREDIENTS
– 4 large egg yolk– ¼ cup heavy whipping cream (60ml)– 1⅓ cups packed light brown sugar (293g)– 6 tablespoons cornstarch (42g)– ½ teaspoon kosher salt– 2 cups whole milk (480ml)– ¼ cup unsalted butter cubed– 1 teaspoon vanilla extract– 1 9-inch baked pie crust store-bought or homemadeFor the Topping:– 3 large egg white– ¼ cup granulated sugar (50 grams)
INSTRUCTIONS
For the Filling:- Whisk egg yolks and cream in a medium heat-safe basin. Mix brown sugar, cornflour, and salt in a medium heavy-bottomed saucepan. Whisk milk slowly until fully blended. Add butter.
Step 1
Heat the pan on medium-high. Stir frequently until the mixture boils and thickens, about 5 minutes. Cook for 2 minutes on medium-low heat, stirring regularly. Stop cooking.
Step 2
Gently whisk a few ladles of hot sugar mixture into egg yolks. Mix the egg yolks with the sugar in the pot. Reheat on medium. Whisk frequently until the mixture bubbles.
Step 3
Stir constantly until the mixture thickens and an instant-read thermometer reads 190°-200°F. Put heated filling in baked pie shell. Wait 10 minutes to cool the pie.
Step 4
For the Topping:- Preheat oven to 375°F. Place egg whites in a large dish or stand mixer bowl with a whisk attachment. Beat medium-speed for 3 minutes to generate gentle peaks.
Step 5
Slowly add sugar 1 tablespoon at a time while the mixer is running, letting it combine. Beat for 3–4 minutes to make stiff, glossy peaks.
Step 6
Spoon the topping over the warm filling and bake for 10 minutes until the meringue peaks are lightly browned. Let the pie cool for 3 hours before serving.