Butterscotch Meringue Pie

Butterscotch Meringue Pie
Easy - for beginners Serves: 8


Yummy creamy Butterscotch Meringue pie, a great alternative to the traditional Lemon Meringue pie.


  • 3 cups milk
  • 3 egg yolks
  • 3/4 cup packed brown sugar
  • 4 tbsps cornstarch
  • 2 tsps vanilla
  • 2 tbsps butter
  • 1 baked 9 inch pie crust
  • Meringue topping


Whisk together the milk and egg yolks.

Combine the sugar and cornstarch in a saucepan. Whisk in milk mixture and then cook over a medium heat for 5 to 8 mins stirring occasionally. Then stir the mixture constantly while it comes to a boil.

Boil stirring constantly for 1 min. Remove the pan from the stove and stir in vanilla and butter. Pour mixture into the baked pie shell.

Beat 4 egg whites with a pinch of salt on medium speed until the egg whites hold soft peaks. Slowly add 6 tbsps sugar while continuing beating until whites hold stiff peaks. Spoon meringue onto warm pie filling and spread it gently to touch the edges of the pie crust.

Bake at 350 until golden brown about 12 to 14 mins. Cool on wire rack to room temp. Refrigerate any left over pieces.

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