Old-Fashioned Butterscotch Pie is the kind of nostalgic Southern dessert that feels like stepping into Grandma’s kitchen — rich, silky-smooth butterscotch filling poured into a flaky crust and topped with clouds of homemade meringue or whipped cream. It’s warm, caramelized, and filled with that deep, buttery sweetness only old recipes capture. One bite feels like pure comfort and heritage.IngredientsFor the pie:1 pre-baked pie crust (homemade or store-bought)For the butterscotch filling:1 cup brown sugar1/2 cup unsalted butter1/4 cup all-purpose flour1/4 teaspoon salt2 cups whole milk3 large egg yolks (save whites for meringue if using)1 teaspoon vanilla extractFor optional meringue topping:3 egg whites1/4 cup sugar1/4 teaspoon cream of tartarInstructionsMake the filling:In a saucepan over medium heat, melt butter.Add brown sugar and stir until bubbly and caramel-like.Whisk in flour and salt until smooth.Slowly pour in the milk, whisking constantly to avoid lumps.Cook until the mixture begins to thicken.Temper the eggs:Whisk egg yolks in a small bowl.Slowly add a ladle of the hot mixture into the yolks while whisking.Pour yolk mixture back into the saucepan.Cook until thick, silky, and pudding-like.Remove from heat and stir in vanilla.Pour filling into the pre-baked crust.If making meringue:Beat egg whites, cream of tartar, and sugar until glossy stiff peaks form.Spread meringue over the hot filling, sealing the edges.Bake at 350°F (175°C) for 10–12 minutes or until golden.If using whipped cream:Let pie cool completely, then top with whipped cream before serving.Chill at least 2 hours for clean slices.Every slice is buttery, caramel-rich, and purely old-fashioned Southern sweetness.
Old-Fashioned Butterscotch Pie
