Best 2 Butterscotch Meringue Pie Recipes

Indulge in a delightful symphony of flavors with our Butterscotch Meringue Pie, a dessert that captivates the senses with its velvety smooth filling, delicate meringue topping, and buttery crust. This classic pie is an irresistible treat, perfect for special occasions or as a sweet ending to a memorable meal.

1. **Butterscotch Meringue Pie**: A timeless classic, this recipe combines a luscious butterscotch filling, a light and airy meringue topping, and a flaky pie crust. The creamy butterscotch filling is made with butter, brown sugar, and evaporated milk, creating a rich and decadent flavor. The meringue, made from egg whites and sugar, adds a billowy and slightly crisp texture that perfectly complements the filling.

2. **Butterscotch Pie**: Experience the simplicity and charm of this traditional butterscotch pie. Its creamy, custard-like filling, made with butter, brown sugar, eggs, and flour, delivers a delightful balance of sweet and buttery flavors. Topped with a simple whipped cream, this pie is a comforting and nostalgic treat.

3. **Brown Sugar Meringue Pie**: Delight in the irresistible combination of a sweet and tangy filling and a fluffy meringue topping. The filling is made with brown sugar, lemon juice, and eggs, resulting in a luscious and slightly tangy filling. The meringue topping, made from egg whites and sugar, adds a cloud-like texture and a golden-brown finish.

4. **Lemon Meringue Pie**: Experience the classic combination of sweet and tangy flavors in this beloved lemon meringue pie. The filling, made with lemon juice, sugar, eggs, and butter, delivers a refreshing and zesty flavor. The meringue topping, made from egg whites and sugar, adds a light and airy texture that perfectly balances the tangy filling.

Here are our top 2 tried and tested recipes!

AUNT JIMMY'S BUTTERSCOTCH MERINGUE PIE

Aunt Jimmy's Butterscotch Meringue Pie image

This is one of my brother Gary's favorite pies made by my Aunt Jimmy. She was called Jimmy because when she was little she got a very short haircut which made her look like a boy so instead of her brother calling her by her right name, Sylvia, he called her "Jimmy". It's good after spicy food like barbecue.

Provided by Food Network

Categories dessert

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

2 1/4 cups milk
1 cup heavy cream
6 tablespoons unsalted butter
1 1/4 cups light brown sugar, packed
3 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons Scotch
1 1/2 teaspoons pure vanilla extract
1 (9-inch) prebaked pie shell, your favorite recipe
3/4 cup egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar

Steps:

Preheat the oven to 325 degrees F.
Make the Filling: In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately remove from the heat and set aside.
Melt the butter in a large, heavy skillet over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook, stirring constantly, until caramelized, 5 to 7 minutes. (You'll smell a characteristic nutty caramel odor when the butter browns, signaling that the mixture is ready.)
Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.
Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisk in the Scotch.
While whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.
Turn off the heat and whisk in the vanilla extract. Pour into the prebaked pie shell and set aside while you make the meringue.
Make the Meringue: In a standing mixer fitted with a whip attachment, whip the whites in a clean dry bowl on low speed until foamy. Add the cream of tartar and continue whipping on medium speed until soft peaks are formed. Gradually pour in the sugar and continue whipping on high speed until stiff and glossy. Pile the meringue onto the pie and swirl to cover, spreading it to the edge. (Making sure it touches the edge.) Bake the pie until the meringue is lightly browned, about 15 to 20 minutes.
Chill the pie, uncovered, at least 2 hours or overnight before serving.

BUTTERSCOTCH MERINGUE PIE

Butterscotch Meringue Pie image

This recipe has been in my family as far as I know since 1900. The year my Grandmother was married. All the ingredients back then had no chemicals mixed in. BUT, it is still my #1 favorite. Just don't burn the custard in the process. YUK.

Provided by Firehousecook AKA C

Categories Dessert

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup dark brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 cups half-and-half cream
5 egg yolks, seperated slightly beaten save whites for Meringue
1/4 cup butter, sliced up
2 teaspoons vanilla extract

Steps:

Make and bake a 9" single pie shell. Or use store bought.
In saucepan combine brown sugar, cornstarch, and salt. Whisk in half & half. Whisk constantly over medium heat till mix is thick and bubbly. Cook an additional 2 minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce heat and cook and whisk for an additional 2 minutes. Remove from heat and whisk in butter and vanilla till well mixed. Let cool a bit, whisk and pour into pie shell and set aside.
Pre-heat oven to 350 degree's.
Take egg whites and sugar to please you and beat to make meringue. Top pie (sealing edges) and bake till the top is the way you like it.
Enjoy and save me a piece :O).

Tips:

Make sure your pie crust is fully baked before filling it. This will help prevent the crust from becoming soggy.
If you don't have a kitchen torch, you can brown the meringue in the oven. Just preheat the oven to 350°F (175°C) and bake the pie for 5-10 minutes, or until the meringue is golden brown.
If you're using a store-bought pie crust, be sure to pre-bake it according to the package directions.
Don't overbeat the egg whites when making the meringue. Overbeaten egg whites will make the meringue tough.
Use a clean whisk and bowl when making the meringue. Any grease or residue can prevent the egg whites from whipping up properly.
Be careful not to overcook the butterscotch filling. Overcooked butterscotch will be thick and grainy.

Conclusion:

Butterscotch meringue pie is a classic dessert that is perfect for any occasion. With its rich, creamy filling and fluffy meringue topping, this pie is sure to be a hit. Follow these tips to make the best butterscotch meringue pie: