Butterscotch Meringue Pie

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Assistant Cook
Sep 8, 2004
Butterscotch Meringue Pie

3 cups milk
1/2 cup all-purpose flour
1 cup (packed) dark brown sugar
1 tablespoon vanilla extract
3 large eggs, separated
1 (9-inch) pie shell, (homemade or storebought) baked
1 tablespoon granulated sugar

Combine the milk, flour, brown sugar, and vanilla in a mixing bowl and beat with a whisk or electric mixer until the mixture is well blended and no lumps remain.
Transfer the mixture to a medium saucepan and place over medium-high heat.
Stir constantly with a wooden spoon, paying special attention to the sides and bottom of the pan, until mixture comes to a boil. Reduce the heat and simmer, stirring, for 2 minutes. Pour back into the bowl and whisk in the egg yolks, one at a time. Strain the filling into the pie shell and let it cool completely to room temperature.

Heat the oven to 350° F.
Beat the egg whites in a medium bowl with a whisk or electric mixer until foamy. Add the granulated sugar and continue beating until stiff and shiny. Spread the meringue completely over the pie filling, mounding it in the middle.
Bake just until the top of the meringue is golden brown, about 5 minutes. Let stand 5 to 10 minutes or up to several hours before serving.

Makes 8 servings

Source: Blue Collar Foods - Chris Styler and Bill Hodges
My mom used to make this, but I didn't get the recipe because butterscotch was not my favorite. This seems a lot like her recipe.

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