Creamy Butterscotch Meringue Pie, easy and delicious just like Grandmother made!

Looking for a delicious dessert that calls for pantry ingredients that the whole family will love? I have four words for you. Creamy Butterscotch Meringue Pie! No hard to find ingredients and ready in just a few minutes...

This is probably the most fun I have had making a pie in a long time! The reason? This pie was made with our own eggs, yep, from our backyard chickens. While having backyard chickens is fairly common just about everywhere you go, it is new for us and we are having a good time with it! 

Our own baby chicks have not reached maturity for laying eggs as of yet. But often chickens are given to others due to changes in the flock or for personal reasons. Leading to our being offered three hens who joined our younger flock about two weeks ago. And those ladies started giving eggs right away. Today's pie is courtesy of the ladies!...

This recipe for Creamy Butterscotch Meringue Pie came up on my Facebook inspiration feed and I knew right away that I needed to make it! It reminded me of a pie that might have been waiting at Grandmother's house when we arrived for Sunday dinner! 

Made from standard pantry ingredients, this pie is one to keep in mind for dessert at a moment's notice. What you will get is a creamy butterscotch pudding, tucked into a crunchy baked crust, and crowned with a meringue top that looks like a roasted marshmallow! 

We all had a slice for dessert and it was unanimous, this Creamy Butterscotch Meringue Pie will be made again and again. With a baked crust ready to go, the pudding cooks up in about five minutes. Once poured into the crust, you can begin beating the whites into a meringue. 

From there a few minutes under the broiler is all it takes to finish this dessert. Then it can sit on the counter and cool down enough to be cut for dessert...for those really busy days, make and bake the crust the day before. 

Ingredients needed for this recipe:

• 1 9-inch baked pie crust, we used our favorite whole wheat crust
• 12 oz evaporated milk
• brown sugar, we used our own homemade brand!
• cornstarch
• 3 eggs, separate the yolks from the whites, set aside
• vanilla 
• salt
• butter
• sugar

You will also need the following:

• egg separator
• medium-size saucepan
• whisk
• measuring cups
• measuring spoons
• small mixing bowl
• handheld mixer or stand mixer if desired
• silicone spatula

Now we are ready to begin!

Creamy Butterscotch Meringue Pie

adapted from: The Blind Lady Cafe

350-degree oven or you may use the broiler 

1 9-inch pie crust

12 oz evaporated milk

3/4 c brown sugar

1/4 c cornstarch

3 egg yolks

1 t vanilla extract

1/2 t salt

2 T butter

1/4 c sugar

dash salt

1 t vanilla extract

3 egg whites

Bake your favorite 9-inch pie crust, set it aside to cool. 

Separate the eggs, placing the whites in a small mixing bowl, and set aside. Place the yolks into the medium-sized saucepan, add the evaporated milk, cornstarch, brown sugar, 1 t vanilla, salt, and butter in one piece. 

Cook over medium heat, for 5 to 7 minutes (avoid turning up the heat, the pudding will need to cook over medium heat) stirring constantly with a whisk until the butter melts and the mixture thickens.

Pour the cooked pudding into the pie crust. 

Add the 1/4 c sugar, dash of salt, and the remaining 1 t vanilla to the egg whites. Using a mixer, beat on high speed until thick and the meringue will hold a standing peak when the mixer is turned off and the beaters are lifted. 

Spoon the meringue over the top of the pudding, spreading to the edges. Make a design if desired. 

You may bake the meringue topped pie in a 350-degree oven until the meringue begins to brown or you may broil while watching carefully to avoid burning the top. For this pie, I used the broiler element. 

Remove the pie from the oven, set it aside to cool.  

Storage options for Creamy Butterscotch Meringue Pie. You may store it at room temperature for up to 24 hours. To store longer, you will want to wrap it well and store it in the refrigerator. 

UPDATE:  For your convenience, a "copy and paste" version of Creamy Butterscotch Meringue Pie has been included below. 

Featured recipe at: 

Scratch Made Food! & DIY Homemade Household is featured at Happiness is Homemade!

#wholefoodingredients

#scratchmadefoodforyourfamily

Thanks for stopping by!

Hey you, don’t miss a post! Please consider following Scratch Made Food! & DIY Homemade Household. To follow by email, and/or by RSS feed, complete the application located on the right-hand side of the blog. Please Note, some posts may contain affiliate links, thank you for supporting Scratch Made Food! & DIY Homemade Household.

PS, friends, and family who love good food and household ideas might love us too! Tell them about us, and thanks for the referral! 

You may also enjoy, Creative writing from the heart... stories of life, living, and family.

Printable "copy and paste" version:

Creamy Butterscotch Meringue Pie

adapted from: The Blind Lady Cafe

350-degree oven or you may use the broiler 

1 9-inch pie crust

12 oz evaporated milk

3/4 c brown sugar

1/4 c cornstarch

3 egg yolks

1 t vanilla extract

1/2 t salt

2 T butter

1/4 c sugar

dash salt

1 t vanilla extract

3 egg whites

Bake your favorite 9-inch pie crust, set it aside to cool. 

Separate the eggs, placing the whites in a small mixing bowl, and set aside. Place the yolks into the medium-sized saucepan, add the evaporated milk, cornstarch, brown sugar, 1 t vanilla, salt, and butter in one piece. 

Cook over medium heat, for 5 to 7 minutes (avoid turning up the heat, the pudding will need to cook over medium heat) stirring constantly with a whisk until the butter melts and the mixture thickens.

Pour the cooked pudding into the pie crust. 

Add the 1/4 c sugar, dash of salt, and the remaining 1 t vanilla to the egg whites. Using a mixer, beat on high speed until thick and the meringue will hold a standing peak when the mixer is turned off and the beaters are lifted. 

Spoon the meringue over the top of the pudding, spreading to the edges. Make a design if desired. 

You may bake the meringue topped pie in a 350-degree oven until the meringue begins to brown or you may broil while watching carefully to avoid burning the top. For this pie, I used the broiler element. 

Remove the pie from the oven, set it aside to cool.  

Storage options for Creamy Butterscotch Meringue Pie. You may store it at room temperature for up to 24 hours. To store longer, you will want to wrap it well and store it in the refrigerator. 

 ~~~~