Made from scratch with butterscotch chips and a little “spirit” creates a butterscotch pie that is so much more than brown sugar & butter!
Real Butterscotch Pie
Equipment
- 1 9 or 10 inch pie pan
- 1 1½ quart saucepan
- 1 Whisk
- 1 small bowl
Ingredients
- Single pie crust baked and cooled
- 6 Tbs. butter
- ¼ cup all-purpose flour
- 1 cup packed brown sugar
- 2/3 cup butterscotch chips
- 2 cups whole milk
- 3 large egg yolks set the whites aside to make meringue
- 1 Tbs. whiskey, scotch, or bourbon
- 1 tsp. vanilla extract
Instructions
- Separate the eggs. Place the whites in a medium mixing bowl. Place the yolks in a small mixing bowl and beat well until smooth. Set aside.
- Heat the oven to 350°.
- In the saucepan, melt the butter and add the flour. Whisk until smooth.
- Add the brown sugar, butterscotch chips, whiskey, and milk. Heat over medium-high heat whisking continually until blended and smooth. Cook for about 2 minutes until bubbly.
- Remove from heat.
- Take about a cup of the hot mixture and slowly drizzle it into the egg yolk while whisking continuously. Then, slowly drizzle and whisk the egg yolk mixture into the pie filling in the saucepan.
- Return the pie filling to the heat. Cook over medium-high heat until it's bubbly. Whisk and cook for about 2 minutes until the mixture is thick.
- Remove from the heat and whisk in the vanilla.
- Pour the pie filling into the pie crust.
- Refrigerate for at least 2 hours for the filling to set.
- Make the meringue and spread it over the top of the pie.
- Bake the pie in the oven until the meringue is lightly browned.
- Remove from the oven and let the pie cool. Then place it in the refrigerator for at least 4 hours.
Brown sugar mixed with butter is caramel.
Brown sugar, butter, and scotch, whiskey, or bourbon is butterscotch.
This pie features a made-from-scratch filling that is just about the richest, most decadent butterscotch flavor you’ve ever had. Oh, is it good!
The filling is buttery and gets its deep butterscotch flavor from butterscotch chips, brown sugar, and a little whiskey. The depth of flavor is incredible.
I have laying hens so I know my eggs are fresh for using in the merengue. Merengue powder can be used if you prefer to not use fresh egg whites.
Or, if you prefer, make whipped cream and substitute it for the merengue. It will be a creamy dream! I just prefer the lightness and semi-sweetness of merengue to balance the richness of the filling.
Here’s how to make the crust from scratch if you like, or feel free to use refrigerated pre-made pie crusts or a mix if that’s how you roll.
Store this pie and any leftovers in the refrigerator as this is a cream pie.
Serve this pie after any meal at any time of the year. My family loves it and I hope yours does too.
