Butterscotch Meringue Pie

Name: Butterscotch Meringue Pie with Marshmallow Topping
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 (9-inch) pre-baked pie crust; 1 1/2 cups brown sugar, packed; 1/4 cup all-purpose flour; 1 (12 oz) can evaporated milk; 3 large egg yolks; 1 cup milk; 4 tbsp unsalted butter; 3 large egg whites; 1/3 cup granulated sugar; 1/2 cup marshmallow creme

A classic butterscotch meringue pie features a rich, creamy brown sugar filling set in a pre-baked crust and crowned with fluffy, toasted marshmallow meringue. This family favorite delivers buttery, caramel-like flavor with an airy, pillowy topping.

🌍American 🏷️Butterscotch pie 🏷️Meringue pie 🏷️Pie 🏷️Dessert Butterscotch

🏷️

🏷️Meringue

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dinnerin321onTikTok

Total

40 min

Servings

8

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

1 (9-inch) pre-baked pie crust
1 1/2 cups brown sugar, packed
1/4 cup all-purpose flour
1 (12 oz) can evaporated milk
3 large egg yolks
1 cup milk
4 tbsp unsalted butter
3 large egg whites
1/3 cup granulated sugar
1/2 cup marshmallow creme

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Instructions

1
Use a pre-baked 9-inch pie crust, either store-bought or homemade.
2
In a medium saucepan off the heat, combine the brown sugar and flour.
3
Whisk in the evaporated milk, followed by the egg yolks, and finally the regular milk until smooth.
4
Place the saucepan over medium heat. Once the mixture begins to heat up, add the butter.
5
Cook, stirring constantly, until the filling thickens considerably and begins to bubble.
6
While the filling cooks, prepare the meringue. In a large bowl, use a hand mixer to beat the egg whites until frothy.
7
Gradually add the granulated sugar while beating, and continue to beat until glossy, stiff peaks form.
8
Add the marshmallow creme to the meringue and beat until just combined.
9
Pour the hot butterscotch filling into the pre-baked pie crust and spread evenly.
10
Top the pie with the meringue, spreading it to cover the filling completely and sealing it to the edges of the crust.
11
Use the back of a spoon to create decorative swirls and peaks in the meringue.
12
Bake at 350°F (175°C) for 15-17 minutes, or until the meringue is lightly golden brown.
13
Let the pie cool completely before slicing and serving.

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Tips & Notes

Pro tips

Spread the meringue on the hot butterscotch filling immediately after baking to prevent it from shrinking and to create a proper seal with the crust.
Toast the marshmallow meringue only until light golden brown (8–10 minutes)—excess time can cause browning, cracking, or weeping.
Use room-temperature egg whites for meringue; they whip to greater volume and stability than cold eggs.
Check that the pie crust is fully pre-baked and cooled slightly before adding the hot butterscotch filling to prevent sogginess.

Substitutions

Evaporated milk → heavy cream (use 1 cup, slight texture will be richer and thicker)
Marshmallow creme → fresh whipped cream (add after pie cools; texture will be lighter, less toasted flavor)
Brown sugar → granulated sugar plus 1 tbsp molasses per 1/4 cup (closer to toffee note, less deep caramel)

Storage & make-ahead

Cover and refrigerate up to 2 days. Reheat gently in a 300°F oven for 10–15 minutes before serving to soften the meringue.

Equipment

9-inch pie dish · stand mixer or hand mixer (for whipping egg whites)

Common Questions

How do I prevent the meringue from shrinking?

Spread meringue on the hot pie filling immediately, ensuring it touches all edges of the crust. This creates a seal and helps prevent shrinkage during baking.

Can I make this pie ahead of time?

Yes, you can prepare the filling and bake it the morning of serving. Add the marshmallow meringue topping 1–2 hours before serving and bake to golden brown.

What's the difference between this and butterscotch cream pie?

This recipe tops the filling with a marshmallow meringue, while traditional cream pie uses whipped cream. The meringue adds a toasted, fluffy texture.

Why did my meringue weep or brown unevenly?

Weeping occurs if meringue isn't spread on hot filling or if overbaked. Uneven browning happens with oven hot spots—rotate the pie halfway through baking.