Why did my butterscotch filling turn out lumpy?

Lumps usually form when the cornstarch isn't fully dissolved or when the eggs cook too quickly. Make sure to whisk constantly while cooking, and reduce the heat before adding the egg yolks. If you do get lumps, pass the filling through a fine-mesh sieve before pouring it into the crust.

Can I use a graham cracker crust instead of a regular pie crust?

Absolutely! A graham cracker crust pairs wonderfully with butterscotch filling. You'll need about 1½ cups of graham cracker crumbs mixed with 6 tablespoons of melted butter, pressed into the pie plate and baked at 350°F for 10 minutes.

Why is there water between my meringue and filling?

This "weeping" happens when moisture gets trapped between the filling and meringue. To prevent this, always add the meringue to a hot filling, make sure your meringue is properly beaten to stiff peaks, and seal it to the edges of the crust.

Can I make this pie without meringue?

Certainly! You can top it with whipped cream instead, or simply enjoy the butterscotch filling on its own. If skipping the meringue, chill the filled pie until completely set, about 4 hours or overnight.

Butterscotch Pie Recipe - LazyDayRecipes

Description

This Butterscotch Pie is a luscious and creamy dessert with a perfectly balanced richness that marries the bold flavor of brown sugar with the buttery, vanilla-infused filling. Topped with a beautifully golden meringue and an irresistible flaky pie crust, this treat is sure to impress for any occasion!

Ingredients

Units Scale

For the Pie Filling

1 9-inch refrigerated pie crust (prebaked; store-bought or homemade)
2 1/2 cups whole milk
1 cup brown sugar
1/3 cup cornstarch
1/2 teaspoon kosher salt
3 egg yolks (beaten)
3 tablespoons unsalted butter (3/8 stick)
1 1/2 teaspoons pure vanilla extract

For the Meringue

3 egg whites
1 teaspoon cream of tartar
1/4 cup granulated sugar

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Instructions

Cook the Base Mixture
In a medium saucepan set over medium-high heat, combine the milk, brown sugar, cornstarch, and salt. Cook while stirring constantly until the mixture darkens and starts to thicken, about 5-8 minutes.
Incorporate Egg Yolks
Reduce the heat to medium-low. Whisk in the beaten egg yolks and continue to cook and stir until the filling thickens further, achieving a smooth pudding consistency.
Add Butter and Vanilla
Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract until fully incorporated and silky smooth.
Pour into Pie Crust
Pour the prepared filling into the prebaked pie crust. Gently press a piece of plastic wrap directly onto the surface of the filling to prevent it from forming a skin. Allow the pie to cool slightly while you prepare the meringue topping.
Prepare the Meringue
Preheat the oven to 350°F. In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar. Whip on high speed until stiff peaks form. Gradually stream in the granulated sugar while whipping, creating a shiny, thick meringue.
Top and Bake
Remove the plastic from the pie. Gently spread the meringue over the hot filling, ensuring it touches the crust edges to prevent shrinking during baking. Bake in the preheated oven for 10 minutes or until the meringue is golden brown.
Cool and Set
Allow the pie to cool and set for at least one hour before serving. This will ensure the filling firms up and the pie slices easily.

Notes

Always reduce the stovetop heat to low before incorporating the egg yolks to avoid scrambling them.
If your filling is lumpy after adding the eggs, press the mixture through a fine-mesh sieve to achieve a smoother consistency.
To prevent water pooling between the meringue and the filling (known as “weeping meringue”), ensure the butterscotch filling is hot when you layer on the meringue. The heat cooks the meringue from below, sealing the layers together effectively.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 30g
Sodium: 170mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 90mg