Rich and creamy butterscotch pie made with a silky brown sugar custard, butter, and vanilla, topped with fluffy golden meringue in a flaky crust—this classic homemade dessert is indulgent, nostalgic, and perfect for holidays or special occasions.
In medium sauce pan add brown sugar, flour, and salt, combine so that there are no lumps. Turn stove top on medium-high heat gradually add in milk whisking continuously.
Bring pie filling to a low bowl, the entire time stirring. Cook at a low bowl for 2 minutes.
Temper eggs yolks with filling, add a little bit to the yolks while whisking yolks, then add tempered egg yolks back in to pie filling, never stopping whisking.
Bring back up to low boil for 2 more minutes, then add room temperature butter, and vanilla, whisk until incorporated, continue to let cook at low boil for another 2-5 minutes or until pudding is thick.
Remove from heat to prepare meringue.
For the Meringue:
Separate one more egg, discard yolk, add white to the other 5.
Add in vanilla and cream of tartar, beat on high speed. When whites start to froth gradually add in sugar, slowly one tablespoon at a time.
When whites form stiff, glossy peaks the meringue is finished. This could take 5-10 minutes.
Pour hot/warm pie filling in pre-baked crust, pile the meringue on top of filling, carefully smooth meringue to the edge of the crust to form a seal, no pie filling should be showing.
Place pie in oven and bake at 350 degrees for 15-20 minutes or until meringue is golden.
Let pie cool completely before cutting, store any leftover in a refrigerator.