Thursday, July 19, 2012

Homemade Butterscotch Pie

This recipe tutorial was done my by lovely July sponsor, Alli Brooks from Brooks' Blog! It is a homemade Butterscotch Pie with Meringue... and it looks heavenly! Be sure to stop by and say hello to Alli after you read over this awesome recipe!!

As y'all are blog hopping, I am on the road to ALABAMA! So excited about visiting the beautiful city of Birmingham. If anyone has suggestions on fun places to go and yummy restaurants we should swing by, comment & let me know!!

Homemade Butterscotch Pie with Meringue 

*Before making his pie, you must understand a few things! This recipe must be completed very quickly. Your arm will be sore,so  having a partner is ideal. It is not time consuming, but delicate. You will be asked for this recipe, and your pie will be eaten with no piece left behind. 

There are three parts to the process. The crust, butterscotch filling, and meringue. You may choose to make your own crust to be a genuine homemade creation, but I opt to skip this step and purchase a refrigerated crust. Without homemade crust, this recipe will require approximately 30 minutes

- Refrigerated store bought pie crust dough, sized to match your pie pan (8 or 9 inches)
- 3/4 cup brown sugar
- 1/3 cup all purpose flour
- 1/4 teaspoon salt
- 2 cups milk (we use 2%)
- 3 slightly beaten, room temperature egg yolks (keep the whites)
- 3 tablespoons butter, room temperature
- 1 teaspoon vanilla extract
Meringue Ingredients 
- 3 egg whites, room temperature 
- 6 tablespoons sugar
- 1/2 teaspoon vanilla extract 

Preheat your oven according to your pie dough box. Do not use a store bought, baked crust. Begin by taking your 3 eggs and separating the yolks and whites into individual bowls. Set them aside, and allow them to warm

Remove crust dough and unravel. Lay on counter or cutting board, and fix and imperfections so that the crust dough is a flat, round circle. Lay on top of pie plate, and press into pan. Make sure there are no air bubbles between dough and crust. Pinch edges with your index fingers to design edges. Next, take a fork and poke pie crust along bottom and all sides, avoiding the lip of the crust that you just pinched. Place in oven, baking according to your boxed instructions (5-10minutes, until slightly browned edges). Remove and let cool

Begin tricky part! In a medium saucepan, combine brown sugar, flour, salt. Slowly mix in milk, stirring. Once combined, place saucepan on medium burner. Stir continuously & vigorously until bubbling, approximately 5 minutes. 

If your arm is not sore, you are not stirring hard enough! Do not allow butterscotch to stick to bottom of pan, or become lumpy. it will thicken, but should not stick. Once bubbling, stir for additional two minutes. Remove from heat. Quickly take approximately one cup of hot mixture, and add it into the bowl of egg yolks. Mix for 20 seconds, then add back into the saucepan, and immediately return the pan to the burner. Pan should be off the burner for less than one minute. Continue cooking the butterscotch for two minutes, stirring continuously and vigorously. Then, remove from heat. Add butter and vanilla into the pan, and stir until butter is completely melted. Poor butterscotch into the cooled pie crust, and spread evenly. Immediately apply cling wrap over the pie, pressing it to the butterscotch so that it is air tight. Set aside

Begin meringue. In a medium bowl, mix plain egg whites with electric mixer. Mix until frothy appearance, approximately 2 minutes. 

Add sugar one tablespoon at a time, mixing with electric mixer continuously, about two minutes between each tablespoon. Be sure to not lose count of how much sugar you have added! You cannot mix too much, but under mixing will ruin the meringue, so take your time. Once finished with sugar, mix in vanilla extract. Remove cling wrap from pie, and spoon meringue onto butterscotch. 

Press meringue onto the sides of the crust firmly. Using the bottom of a spoon, create peaks in the meringue

Place in oven at 325 degrees for 8-11 minutes, only until the peaks are lightly brown. Remove, and cool for one hour before serving. Refrigerate left overs. 



  1. It is and I've no one to share it with! Thanks Rach for the feature! xoxo

  2. Butterscotch AND Meringue!!! That sounds insanely good.

  3. This sounds to die for! Thanks for sharing the recipe, I can't wait to give it a try!


  4. This just looks amazing! :)



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