My grandma used to make this retro dish, and it’s still a tradition for us to eat it now!
Butterscotch Pie, with its rich, indulgent filling and fluffy meringue topping, is a classic dessert that has been savored in American homes for generations.
The origins of butterscotch are based in Scotland, but it became a popular flavor in the 19th century in the United States, particularly in pies.
This dessert is known for its smooth, buttery filling that gets its distinctive brown sugar and butter flavor profile from the classic butterscotch sauce.
Topped with a light and airy meringue, this pie is a true balance of texture and taste that becomes a sumptuous treat perfect for holidays, family gatherings, or just a sweet way to end a meal.
This Butterscotch Pie is best served chilled, allowing the flavors to meld and the filling to set perfectly.
For an even more delightful experience, complement the pie with a side of vanilla bean ice cream or a dollop of whipped cream to accentuate the butterscotch flavor.
For those that enjoy contrast, a warm cup of coffee or a glass of cold milk make excellent accompaniments that stand up well to the sweetness of the pie.
When presenting this confection, sprinkle a dash of cinnamon or some toasted pecans on top to add a touch of elegance and a hint of spice.
Ingredients:
1 9-inch deep-dish pie crust, pre-baked and cooled
1 cup dark brown sugar, packed
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
4 large egg yolks
1/4 cup unsalted butter
1 teaspoon vanilla extract
For the meringue:
4 egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
Instructions:
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