Butterscotch Pudding Pie with Toasted Meringue

Name: Butterscotch Pudding Pie with Toasted Meringue
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 8
Cuisine: American
Ingredients: 1 1/4 cups All-Purpose Flour; 1 teaspoon Granulated Sugar; 1/2 teaspoon Kosher Salt; 8 tablespoons Unsalted Butter, Cold and Cubed; 3 tablespoons Ice Water; 3/4 cup Dark Brown Sugar, Packed; 1/4 cup Cornstarch; 1/2 teaspoon Kosher Salt; 2 cups Whole Milk; 1/2 cup Heavy Cream; 4 Large Egg Yolks; 4 tablespoons Unsalted Butter; 2 teaspoons Vanilla Extract; 4 Large Egg Whites; 3/4 cup Granulated Sugar; 1/4 teaspoon Cream of Tartar; 1 teaspoon Vanilla Extract; 1/8 teaspoon Kosher Salt

Tyler Coleman

Published: July 27, 2026

Categories: Pies, Custards & Puddings

Tags: Family Dinner, Butterscotch, National Senior Citizens Day, Nostalgic Dessert, Pudding Pie, Meringue Pie

Butterscotch Pudding Pie

A flaky blind-baked crust holds silky brown sugar butterscotch pudding beneath billowy Swiss meringue toasted until golden.

Prep Time:45 minCook Time:55 minTotal Time:100 minServings:8Difficulty:Hard

This pie builds butterscotch flavor from dark brown sugar, browned butter, vanilla, and a measured pinch of salt rather than a boxed mix. The result is a custard with a deep caramel character that remains smooth and sliceable when chilled.

Fully blind-baking the pastry protects its crisp layers beneath the pudding. Docking only after the pie weights come out prevents large bubbles while avoiding the leaks that can happen when raw pastry is pierced too early.

A cooked Swiss meringue gives the pie a soft, glossy crown that is more stable than an uncooked topping. Heating the whites and sugar together dissolves the crystals and makes the finished foam dependable enough for clean wedges.

The pie needs a complete chill before slicing, so it is well suited to a family dinner planned a day ahead. Serve it cool but not ice-cold, when the butterscotch aroma is most noticeable and the crust still has a delicate snap.

Nutrition (per serving)

Calories:510 kcal

Protein:7 g

Carbs:68 g

Fat:24 g

Directions

1

Whisk 1 1/4 cups flour, 1 teaspoon sugar, and 1/2 teaspoon salt. Cut in the cold cubed butter until flat pea-size pieces remain. Stir in 2 tablespoons ice water, adding the final tablespoon only if needed, until the dough holds together when squeezed.
2

Shape the dough into a disk, wrap, and chill for 30 minutes. Roll it into a 12-inch round, fit it into a 9-inch pie plate, trim to a 1-inch overhang, fold the edge under, and crimp. Freeze for 15 minutes while the oven heats to 400°F.
3

Line the crust with parchment and fill with pie weights. Bake for 18 minutes, remove the weights, prick any puffed areas, and bake 10 to 12 minutes more, until deep golden and dry. Cool completely on a rack.
4

Whisk the brown sugar, cornstarch, and 1/2 teaspoon salt in a saucepan. Gradually whisk in the milk, cream, and egg yolks. Cook over medium heat, whisking constantly, until large bubbles break the surface, then boil for 1 minute.
5

Meanwhile, brown 4 tablespoons butter in a small skillet until the milk solids are amber and nutty. Remove the pudding from the heat, whisk in the browned butter and 2 teaspoons vanilla, then pass it through a fine sieve into the cooled crust. Press parchment directly on the surface.
6

Combine the egg whites, 3/4 cup granulated sugar, cream of tartar, and 1/8 teaspoon salt in a heatproof mixer bowl over gently simmering water. Whisk constantly until the sugar dissolves and the mixture reaches 160°F, 5 to 7 minutes.
7

Whip the warm white mixture at high speed until glossy, stiff peaks form and the bowl is nearly cool, 6 to 8 minutes. Beat in 1 teaspoon vanilla. Remove the parchment from the warm pudding and spread the meringue to the crust edge, sealing it completely and forming broad swirls.
8

Toast the meringue evenly with a kitchen torch, or broil 6 inches from the heat for 1 to 2 minutes while watching constantly. Cool the pie for 1 hour, then refrigerate uncovered for at least 5 hours. Slice with a hot dry knife, wiping it between cuts.

Ingredients

All-Purpose Flour:1 1/4 cups
Granulated Sugar:1 teaspoon
Kosher Salt:1/2 teaspoon
Unsalted Butter, Cold and Cubed:8 tablespoons
Ice Water:3 tablespoons
Dark Brown Sugar, Packed:3/4 cup
Cornstarch:1/4 cup
Kosher Salt:1/2 teaspoon
Whole Milk:2 cups
Heavy Cream:1/2 cup
Large Egg Yolks:4
Unsalted Butter:4 tablespoons
Vanilla Extract:2 teaspoons
Large Egg Whites:4
Granulated Sugar:3/4 cup
Cream of Tartar:1/4 teaspoon
Vanilla Extract:1 teaspoon
Kosher Salt:1/8 teaspoon

Tips & Notes

Keep the pastry cold at every stage; if it softens while crimping, refrigerate the shaped crust for 10 minutes before freezing.
Whisk the pudding into the corners of the saucepan and maintain a full, slow bubble for 1 minute so the cornstarch cooks completely.
The assembled pie is best made 6 to 24 hours ahead. Store it uncovered or beneath a high pie dome so condensation does not spot the meringue.