Best 2 Butterscotch Meringue Pie Recipes

Butterscotch meringue pie is a classic dessert that is perfect for any occasion. With its creamy butterscotch filling and fluffy meringue topping, it is sure to be a hit with everyone who tries it. There are many different recipes for butterscotch meringue pie, but they all share some common ingredients and techniques. The filling is typically made with brown sugar, granulated sugar, butter, and milk. Cornstarch or flour is often added to thicken the filling. The meringue topping is made with egg whites and sugar. It is important to beat the egg whites until they are stiff peaks in order to achieve the desired fluffy texture.

Here are our top 2 tried and tested recipes!

AUNT JIMMY'S BUTTERSCOTCH MERINGUE PIE

Aunt Jimmy's Butterscotch Meringue Pie image

This is one of my brother Gary's favorite pies made by my Aunt Jimmy. She was called Jimmy because when she was little she got a very short haircut which made her look like a boy so instead of her brother calling her by her right name, Sylvia, he called her "Jimmy". It's good after spicy food like barbecue.

Provided by Food Network

Categories dessert

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

2 1/4 cups milk
1 cup heavy cream
6 tablespoons unsalted butter
1 1/4 cups light brown sugar, packed
3 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons Scotch
1 1/2 teaspoons pure vanilla extract
1 (9-inch) prebaked pie shell, your favorite recipe
3/4 cup egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar

Steps:

Preheat the oven to 325 degrees F.
Make the Filling: In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately remove from the heat and set aside.
Melt the butter in a large, heavy skillet over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook, stirring constantly, until caramelized, 5 to 7 minutes. (You'll smell a characteristic nutty caramel odor when the butter browns, signaling that the mixture is ready.)
Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.
Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisk in the Scotch.
While whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.
Turn off the heat and whisk in the vanilla extract. Pour into the prebaked pie shell and set aside while you make the meringue.
Make the Meringue: In a standing mixer fitted with a whip attachment, whip the whites in a clean dry bowl on low speed until foamy. Add the cream of tartar and continue whipping on medium speed until soft peaks are formed. Gradually pour in the sugar and continue whipping on high speed until stiff and glossy. Pile the meringue onto the pie and swirl to cover, spreading it to the edge. (Making sure it touches the edge.) Bake the pie until the meringue is lightly browned, about 15 to 20 minutes.
Chill the pie, uncovered, at least 2 hours or overnight before serving.

BUTTERSCOTCH MERINGUE PIE

Butterscotch Meringue Pie image

This recipe has been in my family as far as I know since 1900. The year my Grandmother was married. All the ingredients back then had no chemicals mixed in. BUT, it is still my #1 favorite. Just don't burn the custard in the process. YUK.

Provided by Firehousecook AKA C

Categories Dessert

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup dark brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 cups half-and-half cream
5 egg yolks, seperated slightly beaten save whites for Meringue
1/4 cup butter, sliced up
2 teaspoons vanilla extract

Steps:

Make and bake a 9" single pie shell. Or use store bought.
In saucepan combine brown sugar, cornstarch, and salt. Whisk in half & half. Whisk constantly over medium heat till mix is thick and bubbly. Cook an additional 2 minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce heat and cook and whisk for an additional 2 minutes. Remove from heat and whisk in butter and vanilla till well mixed. Let cool a bit, whisk and pour into pie shell and set aside.
Pre-heat oven to 350 degree's.
Take egg whites and sugar to please you and beat to make meringue. Top pie (sealing edges) and bake till the top is the way you like it.
Enjoy and save me a piece :O).

Tips:

Make sure the egg whites are at room temperature before whipping them. This will help them reach their full volume and create a stiff meringue.
Beat the egg whites gradually, starting on low speed and increasing to high speed as they begin to foam. This will help prevent the meringue from becoming grainy.
Once the meringue is stiff and glossy, add the sugar one tablespoon at a time, beating well after each addition. This will help prevent the meringue from deflating.
Bake the meringue at a low temperature for a long time. This will help it to dry out and become crisp.
If you are using a store-bought pie crust, be sure to pre-bake it according to the package directions.
When making the butterscotch filling, be sure to stir it constantly so that it does not burn.
Once the butterscotch filling has thickened, remove it from the heat and let it cool slightly before pouring it into the pie crust.
Top the pie with the meringue and bake until the meringue is golden brown.
Let the pie cool completely before slicing and serving.

Conclusion:

Butterscotch meringue pie is a classic dessert that is sure to impress your friends and family. With its creamy butterscotch filling and crisp meringue topping, this pie is a perfect way to end a special meal.