This Butterscotch Pie recipe comes from Taste of Home magazine. I had never even tried butterscotch pie before, much less made it, but when I came across this recipe I knew I had to try it. I ADORE BUTTERSCOTCH!
You can’t find it anymore. I used to love to get Butterscotch Milkshakes from Baskin Robins but then they did away with the butterscotch syrup. Butterscotch used to be available all over the place but then the confectionary powers that be ruined it by ditching butterscotch for “salted caramel”, which, let’s face it, is just a poor excuse for butterscotch.
Anyway, here is the original recipe from Taste of Home magazine:
By the way, here is how I make my own homemade vanilla. WAY more cost effective than buying it in those little bottles: https://devbysw.com/oldtimeknowledge/make-your-own-vanilla-extract/
Butterscotch Pie
Ingredients
Pie
- 1 Dough for single-crust pie
- 6 tbsp butter
- 6 tbsp all-purpose flour
- 1½ cup brown sugar packed
- 2 cups whole milk
- 3 large egg yolks room temperature, beaten
- 1 tsp vanilla extract
Meringue
- 3 large egg whites room temperature
- ¼ tsp cream of tartar
- ½ cup sugar
Instructions
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
- Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
- Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
- For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust.
- Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
