Butterscotch Meringue Pie
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
My butterscotch meringue pie is the perfect dessert when you're short on time but want something that tastes absolutely indulgent. This recipe comes together in just 45 minutes total, making it ideal for weeknight entertaining or unexpected guests. The light brown sugar adds wonderful depth and molasses notes that elevate the classic butterscotch flavor, while also providing minerals like potassium and magnesium compared to regular white sugar. What I love most is how simple the ingredient list is, using pantry staples you probably already have at home. The result is a stunning, restaurant worthy pie that won't break the bank or keep you in the kitchen all afternoon.
Ella x
Ingredients
- 200 gall-purpose flour
- 150 gbutter
- 400 gcaster sugar(diced)
- 200 glight brown soft sugar
- 4large eggs
- 50 gmilk powder
- 5 gsalt
- 10 gtartaric acid
- 100 mlwater
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Tip: Use a fan-assisted oven for even baking.
- 2
Combine the flour, butter, and salt in a bowl, and mix until the mixture resembles coarse breadcrumbs.
Tip: Use a pastry blender or your fingertips to work the butter into the flour.
- 3
Gradually add the caster sugar, light brown soft sugar, and milk powder, and mix until a dough forms.
- 4
Divide the dough into two equal parts, and shape into two discs. Wrap each disc in plastic wrap and refrigerate for 10 minutes.
Tip: This will make the dough easier to roll out.
- 5
Roll out each disc into a thin circle, and transfer to a 23cm pie dish. Trim the edges and press the dough into the corners.
- 6
Bake the pastry for 12 minutes, then allow to cool completely.
Tip: Don't worry if the pastry isn't perfect – it will set once you add the butterscotch filling.
- 7
Combine the water, caster sugar, light brown soft sugar, and tartaric acid in a saucepan, and bring to the boil.
Tip: Use a candy thermometer to check the temperature.
- 8
Reduce the heat to medium and simmer the butterscotch mixture until it reaches 140°C (284°F).
- 9
In a separate bowl, whisk together the eggs until they form stiff peaks.
Tip: Don't overbeat – you want to maintain the structure of the meringue.
- 10
Gradually add the butterscotch mixture to the egg mixture, and whisk until smooth.
- 11
Pour the butterscotch filling into the cooled pastry shell, and smooth the top.
Tip: Make sure the filling is evenly distributed – you can use a spatula to help.
- 12
Top the pie with the meringue, and smooth the top.
Tip: Use a spatula to create a decorative edge.
- 13
Bake the pie for 12-15 minutes, or until the meringue is golden brown.
Tip: Don't open the oven door during this time – it's crucial for a smooth meringue.
- 14
Allow the pie to cool in the oven with the door ajar, then serve.
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