Go Back
Print

Butterscotch Meringue Pie

This delicious butterscotch meringue pie features a flaky pie crust, rich and creamy cook-and-serve butterscotch filling, and fluffy golden meringue. A 10/10 homemade dessert!

Course Dessert
Cuisine American
Keyword Butterscotch Dessert, Butterscotch Meringue Pie, Butterscotch Pie
Author Sunup to Sundown

Ingredients

Crust & Butterscotch Filling

  • 1 pie crust store bought or homemade
  • 2 boxes cook and serve butterscotch pudding mix 3.5 oz boxes
  • 4 cups milk
  • 3 egg yolks

Meringue

  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 6 tbsp sugar
  • 1/2 tsp vanilla

Instructions

  1. Place pie crust in 9" pie plate, prick the bottom and sides of the crust with a fork. Bake at 475 for 8 to 10 minutes. Remove from oven and fill with butterscotch pie filling.

  2. Follow directions on box of butterscotch pie filling but make sure to add 3 egg yolks along with the 4 cups of milk to your pudding mix. Bring the mixture to a boil over medium heat while stirring constantly so it does not burn or stick. Pour the pudding into the pie shell after removing from heat.

  3. For the meringue, beat egg white and cream of tartar until foamy. Beat in sugar; 1 tablespoon at a time. Continue beating until stiff and glossy. Beat in vanilla.

  4. Heap meringue onto the hot pie filling, spread over filling and seal to edge of crust/pie plate to prevent shrinking of meringue.

  5. Bake at 400 degrees for 10 minutes or until slightly brown.

  6. Remove from oven and allow to cool. Store in the refrigerator once completely cooled.