Blue Ribbon Butterscotch Pie
Submitted by weekie
Real butterscotch pie made the old-fashioned way with brown sugar and butter melted in a cast iron skillet, topped with golden meringue. No pudding mix, no shortcuts, just pure caramelized flavor in every slice.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
40 minForget the instant pudding box. This butterscotch pie is the real deal.
Brown sugar and butter melt together in a cast iron skillet until they bubble into a deep, caramelized sauce. Egg yolks and milk thicken it into a silky custard filling that tastes like liquid gold.
Pour it into a baked pie shell, crown it with billowy meringue, and let the oven do the rest.
With a 4.7-star rating from over 20 reviews, this is one of those heirloom recipes people guard like a family secret.
Kitchen Tips
- Stir constantly while the brown sugar and butter melt together. Walk away for even a minute and it can scorch.
- Temper the egg yolks by adding a small splash of the hot mixture first, then slowly combining. This prevents scrambled eggs in your pie.
- Use real butter instead of margarine for deeper, richer butterscotch flavor.
- For the meringue, make sure your egg whites are at room temperature and your bowl is spotlessly clean for the best volume.
Ingredients
Directions
In iron skillet, melt butter and brown sugar over medium heat, stirring constantly.
Stir in flour.
Beat egg yolks and milk together and add to the skillet mixture.
Stir constantly; add salt and vanilla.
Stir until mixture is thick.
Cool.
Pour in a baked pie shell.
Make meringue with egg whites.
Bake at 400℉ (200℃) until meringue is golden.
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