Butterscotch Meringue Pie

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Reader Gloria N. wrote in search of a 1950s butterscotch pie “so rich it tickled the back of your throat. Ah-h-h….” This one does just that. The meringue is optional, but worth the effort as it makes the pie look so much prettier.

Makes 1 nine inch pie


  • 2 Tbsp butter
  • 1 cup dark brown sugar
  • 1/2 tsp salt
  • 1/2 cup cream
  • 3 Tbsp flour
  • 4 eggs, separated (yolks in one bowl; whites in another)
  • 1 1/2 cups milk
  • 1 tsp vanilla
  • 1/2 cup sugar for the meringue
  • 1 baked 9-inch pie shell



  1. Melt butter in heavy skillet. Add sugar, salt and cream. Cook over low heat for five minutes, stirring constantly.
  2. Blend in flour. Add egg yolks and milk and cook on low heat about 10 minutes stirring frequently.
  3. Cool. Add vanilla, and turn into pie shell.
  4. Whip egg whites until peaked, but not dry. Whip sugar in gradually. Pile meringue over filling. Bake at 400 degrees for 4 to 5 minutes until meringue is delicately browned.

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