Description
A classic Southern-style butterscotch pie inspired by Dolly Parton, featuring a rich, creamy butterscotch custard in a flaky pie crust topped with fluffy meringue.
Ingredients
- 1 pre-baked 9-inch pie crust
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 tsp salt
- 3 cups whole milk
- 4 large egg yolks
- 4 tbsp unsalted butter
- 2 tsp vanilla extract
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar (for meringue)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium saucepan, whisk together brown sugar, granulated sugar, cornstarch, and salt.
- Slowly add the milk while whisking to avoid lumps.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
- In a separate bowl, whisk the egg yolks. Temper by adding a small amount of the hot mixture to the yolks, then pour the yolk mixture back into the saucepan.
- Cook for 2–3 more minutes until thick and smooth.
- Remove from heat and stir in butter and vanilla until fully melted and incorporated.
- Pour the butterscotch filling into the pre-baked pie shell.
- To make the meringue, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat to stiff peaks.
- Spread the meringue over the warm filling, sealing edges to the crust.
- Bake for 12–15 minutes or until the meringue is golden brown.
- Cool completely before slicing.
Notes
- Ensure the meringue touches the crust edge to prevent shrinking.
- Chill for several hours for cleaner slices.
- Use dark brown sugar for a deeper butterscotch flavor.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American