Closeup Butterscotch Meringue Pie on white plate
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4.84 from 6 votes

Butterscotch Meringue Pie

Tasty pie with a homemade butterscotch filling and topped with a sturdy, non-weeping meringue.
Course Desserts
Cuisine American
Keyword Vintage butterscotch pie
Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 8 hours
Total Time 9 hours
Servings 8 Pie Slices
Calories 426kcal
Author Beth Mueller



  • 2 cups brown sugar firmly packed
  • 4 tablespoons butter
  • 4 egg yolks
  • 3 cups milk
  • 6 tablespoons flour or cornstarch
  • 1 teaspoon vanilla
  • 1 deep dish pie crust blind baked



  • Filling
  • Place brown sugar and butter in a large, heavy bottom saucepan and set heat to medium low.
  • In a small bowl, mix eggs and milk together.
  • Add egg mixture and flour to sauce pan with sugar and butter and whisk until no lumps pf flour or sugar remain.
  • Turn heat to medium and cook, stirring frequently until mixture is thick, like pudding.
  • Remove from heat, and add vanilla.
  • Pour filling into blind baked deep dish pie shell. There will be extra filling, place it in a bowl and refrigerate for an afternoon snack or for those who do not like pie crust or meringue.
  • Meringue
  • Using an electric mixer, beat egg whites and cream of tartar until foamy.
  • Gradually add 6 tablespoons of white sugar and continue beating until soft peaks form.
  • Turn of mixer.
  • Heat water, cornstarch, and 3 tablespoons granulated sugar in a small saucepan over medium heat.
  • Cook, stirring constantly, until mixture becomes thick and bubbly. Remove from heat.
  • Add hot mixture to soft peak egg whites in the mixing bowl.
  • Turn mixer to high and beat until meringue forms stiff peaks.
  • Preheat oven to 350 Degrees F.
  • Finish Pie
  • Place meringue on top of the pie and spread out to the edges of the pie crust, this will help prevent shrinkage.
  • Place pie on a cookie sheet and place into preheated 350 Degree F oven. Cook for 15 to 25 minutes, or until the meringue is the color you want. I prefer light brown.
  • When pie is done, remove from oven and let cool for 30 minutes or so.
  • Place in refrigerator and allow to cool at least 8 hours, overnight would be better.
  • Cut and serve.


Recipe needs at least 4 hours in the refrigerator to cool and set up. Please plan accordingly.
Recipes uses 12 total tablespoons of granulated sugar.


Serving: 1slice | Calories: 426kcal | Carbohydrates: 78.3g | Protein: 7g | Fat: 10.6g | Saturated Fat: 5.9g | Cholesterol: 128mg | Sodium: 131mg | Fiber: 0.2g | Sugar: 70.4g