Classic Homemade Butterscotch Pie: A Creamy Dream with Meringue or Whipped Cream
Prepare to fall in love with our cherished butterscotch cream pie recipe, a timeless dessert known as “Sue’s Butterscotch Pie.” This delightful creation has been a family favorite for years, consistently bringing smiles to every table. We first shared a smaller 7-inch version of this incredible pie, but after countless requests and a desire to serve more butterscotch lovers, we’ve scaled up the filling by one-third. This adjustment perfectly accommodates a standard 9-inch pie dish, ensuring there’s enough luscious, golden filling for everyone to enjoy. We truly hope you’ll give this recipe a try, as it’s not just a pie—it’s a perfectly executed rendition of a classic butterscotch pie, offering an unparalleled depth of flavor and creamy texture that will transport you back to simpler, sweeter times. Its rich brown sugar notes and smooth consistency make it an undeniable showstopper, perfect for any occasion, from casual family dinners to special holiday gatherings.
The Sweet History of Sue’s Butterscotch Pie
The story behind Sue’s Butterscotch Pie is as heartwarming as the dessert itself. Sue originally shared this treasured recipe with us years ago, along with a charming anecdote about its origins. It all began when she was in third grade. As a special Mother’s Day project, Sue and her classmates collaborated to create a recipe book for their mothers. This very butterscotch pie was Sue’s heartfelt contribution to that little book. Recently, her mother, cherishing the memory, returned the precious book to Sue. She humorously noted that she particularly enjoyed the collection because, aside from a single chili recipe, it was overwhelmingly filled with delightful sweets. This tale truly highlights the nostalgic appeal of this pie—it’s more than just ingredients; it’s a piece of childhood memory, a connection to family, and a testament to the enduring joy of homemade treats. Baking this pie often evokes similar feelings of comfort and nostalgia for those who try it, making it a truly special dessert.
Choosing Your Crust: Graham Cracker or Classic Pastry?
When it comes to crafting this exquisite butterscotch pie, you have a wonderful choice for the foundation: a crisp graham cracker crust or a traditional pastry crust. Each offers a unique texture and flavor profile that complements the rich, creamy filling beautifully.
Our preferred method for this particular recipe involves a homemade graham cracker crust, and here’s why. We’ve discovered that the subtle cinnamon notes present in Nabisco Cinnamon Grahams create an exceptionally harmonious pairing with the deep, caramelized flavors of brown sugar and butterscotch in the filling. The spice in the graham crackers adds another layer of complexity that truly elevates the pie. Instead of using a food processor, which can sometimes over-process the crackers, we find that crushing them by hand in a zipper bag with a rolling pin yields the perfect crumbly texture. This simple, rustic approach not only saves on cleanup but also allows for a more varied crumb, adding delightful textural interest to each bite. Once crushed, these crumbs are mixed with sugar and melted butter, then pressed into the pie dish and lightly baked to form a sturdy, flavorful base.
However, if you’re a purist or looking to hone your baking skills, a classic baked pastry crust is an excellent alternative. This recipe adapts seamlessly to a pre-baked pastry crust. If you happen to have an extra roll of refrigerated pie dough on hand, or if you’re simply in the mood to practice your pastry-making techniques, a buttery, flaky pastry shell will provide a more traditional backdrop for the butterscotch filling. Ensure your pastry crust is blind-baked until golden and fully cooled before pouring in the warm filling. The contrast between the rich, creamy butterscotch and the delicate, crisp pastry is truly a gourmet experience.
Ultimately, the choice of crust depends on your personal preference and the occasion. Both options promise a delicious outcome for this magnificent butterscotch pie, so feel free to experiment and find your favorite combination!
The Perfect Topping: Meringue or Sweet Whipped Cream?
Once your butterscotch filling is simmering to perfection, the next exciting decision is choosing the crowning glory for your pie: a classic meringue or a dollop of sweetened whipped cream. Both options are fantastic, offering distinct textures and flavor experiences.
If you opt for meringue, you’ll be delighted by how quickly meringue pies come together, especially if you follow our recommendation to prepare everything in advance. A crucial tip for achieving a perfect, stable meringue topping is to apply it to a hot filling. The residual heat from the freshly cooked butterscotch custard helps to slightly cook the base of the meringue, preventing a “weeping” or soggy bottom. Therefore, our method instructs you to have all your meringue components ready to go and whip up the meringue just before the filling is finished. This way, as soon as your golden butterscotch custard is poured into the crust, you can immediately top it with the fluffy, stiff-peaked meringue, ensuring that crucial interaction between hot filling and fresh meringue. This technique helps to create a beautiful, billowy meringue that adheres wonderfully to the pie, ready for a quick bake to achieve those iconic toasted peaks.
While meringue is a traditional choice, Sue’s Butterscotch Pie is equally magnificent when adorned with sweetened whipped cream. In fact, lately, this has become our personal preference. There’s something undeniably luxurious and simple about a cloud of cold, creamy whipped cream cascading over the rich butterscotch. If you decide to go the whipped cream route, the process changes slightly: you’ll want to allow the butterscotch filling to cool completely first. To prevent a skin from forming on the surface during cooling, simply press a piece of waxed paper or parchment paper directly onto the surface of the warm filling. Once the pie filling has chilled thoroughly in the refrigerator, then you can whip up your fresh, sweetened cream and generously spread it over the cooled butterscotch. The contrast of the cool, light cream against the smooth, sweet filling is a delightful sensation that many find irresistible.
Whether you choose the elegant, toasted peaks of meringue or the creamy, cool indulgence of whipped cream, your butterscotch pie will be an unforgettable dessert. Both toppings elevate the pie in their own unique way, so feel free to experiment and find which one suits your taste buds best!
Pie Dish Dimensions: Finding the Perfect Fit for Your Butterscotch Pie
Understanding the right dish size is key to achieving the perfect presentation and portioning for your homemade butterscotch pie. This recipe, as presented, has been thoughtfully developed and increased in volume by approximately one-third from its original version. This adjustment makes it ideally suited for a standard 9-inch pie dish, providing a generous, albeit slightly shallow, layer of the luscious butterscotch filling. This proportional increase ensures a satisfying amount of filling for a widely available pie dish size.
However, if you’re looking for convenience or a slightly thicker slice in a smaller format, there’s a practical alternative: using a store-bought graham cracker crust, such as those made by Keebler. These pre-made crusts tend to be slightly smaller and often deeper than a homemade 9-inch crust, which means the filling will appear more substantial. While some traditionalists (including my own daughter!) might consider using a store-bought crust “heresy,” prioritizing a homemade crust regardless of size, it’s a perfectly acceptable and time-saving option for many home bakers. It simplifies the preparation process without compromising the delicious taste of the filling.
Alternatively, if you prefer a smaller, more traditional pie size, you can easily adapt this recipe for a 6 or 7-inch pie dish. If you use the exact measurements provided in this recipe for a smaller dish, you will likely have a little extra filling. Don’t let this go to waste! It can be poured into small ramekins and chilled for individual butterscotch puddings, or simply enjoyed straight from a spoon. For those who want to be more precise with a smaller pie, we’ve linked to the original 7-inch version of the recipe in the very first paragraph of this article. This allows you to choose the perfect volume of filling to match your chosen pie dish, ensuring an impeccable butterscotch pie every time.
Help! My Butterscotch Pie Filling is Runny! Troubleshooting Tips
One of the most common concerns when making a custard-based pie like butterscotch is a runny filling. Rest assured, this pie is designed to set beautifully, but it does require a little patience and understanding of a few key culinary principles. Our butterscotch pie filling achieves its creamy, firm texture primarily through the thickening power of egg yolks and a small amount of flour, specifically less than 3 tablespoons. The setting process is not instantaneous; the pie absolutely needs at least 4 hours in the refrigerator, and often even longer, to firm up completely.
We’ve all been there! My daughter once called me frantically from college, panicking because her butterscotch pie filling had initially thickened on the stove but became runny during the cooling process. My advice to her, and now to you, is this: if you followed the cooking directions precisely, ensuring the filling reached the proper bubbling stage, and critically, performed the 2-minute whisk to “kill the amylase” in the egg yolks, it will set. It just takes time. Allow me to elaborate on the importance of that 2-minute stir:
Egg yolks contain an enzyme called amylase. If this enzyme isn’t sufficiently denatured (cooked out) by heat, it can break down starches, leading to a thinner, sometimes runny custard. The vigorous whisking and simmering for a full two minutes *after* the filling begins to bubble vigorously is crucial. This sustained cooking time ensures the amylase is deactivated, allowing the starches and egg proteins to properly thicken and set your pie. Consider it an essential step, a small investment of time that guarantees a perfectly firm butterscotch filling.
Furthermore, another unsung hero in the setting of this pie is butter. While the butter melts into the hot filling, contributing to its rich flavor and smooth texture, it also plays a vital structural role. As the pie cools and chills in the refrigerator, the butter solidifies, further helping the entire custard to set firmly. This is why using real butter is non-negotiable for this recipe. If you omit it or substitute it with certain types of tub margarine, which have a different fat composition and melting point, your pie filling may not achieve the desired firmness. So, embrace the butter – it’s essential for both taste and structure!
In summary, if your filling seems a bit wobbly, don’t fret! Trust the process: ensure proper cooking and that crucial 2-minute whisk, use real butter, and most importantly, allow ample chilling time in the refrigerator. Patience is truly a virtue when making perfect butterscotch pie.
Recipe
Sue’s Butterscotch Pie
Cookie Madness
Pin Recipe
Ingredients
Crust:
- 1 ½ cup crushed graham crackers 18 squares (1 sleeve), preferably cinnamon flavor
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
Filling:
- 4 large egg yolks
- 1 cup packed brown sugar, dark or light (200 grams)
- 2 tablespoons plus 2 teaspoons all-purpose flour
- ¼ teaspoon salt
- 1 ⅓ cup whole milk
- 2 tablespoons plus 2 teaspoons unsalted butter cut into small pieces, room temperature
- 1 teaspoon pure vanilla extract
Meringue (Optional, or use Whipped Cream):
- 4 large egg whites room temperature
- ⅛ teaspoon salt
- 8 tablespoons granulated sugar
Instructions
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Preheat your oven to 350 degrees F (175 C). Lightly grease a 9-inch glass pie dish.
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For the crust: In a mixing bowl, combine the crushed graham crackers and sugar. Pour in the melted butter and stir until thoroughly combined. Press this mixture firmly into the prepared pie dish, ensuring an even layer up the sides. Bake at 350 degrees F for 8 minutes. Remove from oven and let it cool completely while you prepare the filling.
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In a separate medium-sized bowl, whisk the egg yolks until smooth. Set this aside.
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In a medium saucepan (not yet placed over heat), thoroughly stir together the brown sugar, flour, and salt. Set this aside and begin preparing your meringue if you choose to use it.
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For the meringue: In a clean metal bowl, combine the room temperature egg whites and salt. Using an electric mixer, beat on medium-high speed until soft peaks begin to form. Gradually add the granulated sugar, 2 tablespoons at a time, continuing to beat until the sugar is fully dissolved and stiff, glossy peaks form. Set the meringue aside.
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For the filling: Warm the whole milk in the microwave for approximately 1 ½ minutes, until it’s comfortably warm but not boiling. Place the saucepan with the brown sugar mixture over medium heat. Gradually whisk in the warm milk until smooth. Continue whisking constantly over medium heat until the mixture begins to simmer, becoming slightly thickened.
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To temper the egg yolks, gradually whisk about one cup of the hot milk mixture into the reserved egg yolks. This slowly raises the temperature of the yolks. Then, pour the warmed egg yolk mixture back into the saucepan with the rest of the milk mixture. Continue whisking and stirring vigorously over medium heat until the mixture thickens considerably and large bubbles begin to break the surface. Once these bubbles appear, continue to whisk and stir for another 2 full minutes. This crucial 2-minute cooking period ensures the filling sets properly and prevents it from becoming runny.
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Remove the saucepan from the heat. Immediately whisk in the room temperature butter pieces until fully melted and incorporated, followed by the vanilla extract. Pour the hot butterscotch filling into the cooled, prepared pie crust. If using meringue, quickly spoon or pipe the meringue over the hot filling, ensuring it touches the crust all around the edges to seal it.
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If topped with meringue, bake the pie for 10-12 minutes at 350 degrees F (175 C), or until the meringue is nicely browned and toasted. Remove from oven and let the pie cool at room temperature for at least one hour. After this initial cooling, transfer the pie to the refrigerator and chill for a minimum of 4 hours, or preferably overnight, to allow the filling to set completely. If using whipped cream, allow the pie to cool completely and chill for 4+ hours before adding the whipped cream topping just before serving.
Notes
Regarding the meringue, the common practice is to prepare it just before topping the pie. However, we advocate for preparing it slightly earlier (it holds perfectly well for 5-10 minutes). This allows you to immediately spread the fresh meringue over the hot pie filling, which is crucial for helping the meringue base cook slightly and prevent weeping. This small adjustment in timing can make a big difference in the final quality of your meringue-topped pie.