This is the Old Fashioned Butterscotch Meringue Pie recipe.
- Prep: 15 min
- Cooking: 55 min - 1 h
- 1 9-inch (23 cm) unbaked pastry shell*
- 1/2 cup (125 mL) Five Roses All-Purpose flour
- 1 cup (250 mL) packed dark brown sugar
- 2 1/2 cups (625 mL) hot Milk
- 4 eggs separated
- 3 tbsp (45 mL) butter
- 1 tsp (5 mL) vanilla extract
- 1/3 cup (80 mL) sugar
Prick raw pastry shell all over with a fork; line with foil and pie weights or dried beans. Bake in 400 ºF (200 ºC) oven for 20 minutes; remove foil and weights; bake for 10 minutes longer or until golden. Cool on rack.
Stir together brown sugar and flour in heavy saucepan. Slowly whisk in milk until smooth. Cook, stirring almost constantly over medium heat for about 5 minutes or until thick and smooth; reduce heat to low and cook for 5 minutes longer, stirring often.
Beat egg yolks and stir in a little of the hot milk mixture. Pour egg mixture into pan, stirring constantly, and cook for 3 minutes longer.
Stir in butter and vanilla. Pour into baked pastry shell.
Beat egg whites until foamy; gradually beat in granulated sugar until soft peaks form. Mound on top of custard, spreading meringue out to edge of crust.
Bake in 350 ºF (180 ºC) oven for 7 to 10 minutes or until golden. Cool.
Butterscotch Cream Pie:
Omit meringue and top cooled pie with 2 cups (500 mL) whipped cream.
*See Harvest Sweet Potato Pie for pastry recipe in our recipe database. This recipe can be found in the Find a recipe section.
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|Calcium:||12 % / 129 mg|