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Butterscotch Pie
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1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup cold Land O Lakes® Butter

2 to 3 tablespoons cold water


1/4 cup Land O Lakes® Butter

3/4 cup firmly packed dark brown sugar

3 cups milk

1/3 cup cornstarch

4 large Land O Lakes® Eggs (yolks only)


4 large Land O Lakes® Eggs (whites only)

1/2 teaspoon cream of tartar

1/2 cup sugar

How to make

  1. STEP 1

    Combine flour and salt in bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in enough water with fork until flour is just moistened. Wrap in plastic food wrap; flatten slightly. Refrigerate 1 hour.

  2. STEP 2

    Heat oven to 475°F.

  3. STEP 3

    Roll out chilled pastry on lightly floured surface into 12-inch circle. Place into 9-inch pie pan. Trim pastry to 1 inch from edge; crimp or flute edge. Prick bottom and sides. Bake 8-10 minutes or until lightly browned. Cool completely.

  4. STEP 4

    Reduce oven temperature to 350°F.

  5. STEP 5

    Melt 1/4 cup butter in 2-quart saucepan over medium heat. Stir in dark brown sugar. Add 2 1/2 cups milk; stir 1-2 minutes or until sugar is dissolved. Continue cooking 5-7 minutes or until mixture bubbles around edge.

  6. STEP 6

    Whisk together remaining 1/2 cup milk, cornstarch and egg yolks in bowl. Add small amount hot milk mixture to egg yolk mixture; mix well with whisk. Gradually add egg yolk mixture to hot milk mixture. Cook over medium heat, stirring constantly, 3-4 minutes or until mixture comes to a boil. Continue cooking 1 minute or until mixture is thickened. Immediately pour into baked crust.

  7. STEP 7

    Beat egg whites and cream of tartar in bowl at high speed until foamy. Continue beating, gradually adding 1/2 cup sugar, 4-5 minutes or until glossy, stiff peaks form and meringue is smooth. Spread meringue over hot filling, sealing to edge of crust. Bake 10-15 minutes or until meringue is lightly browned.

  8. STEP 8

    Cool 1 hour. Refrigerate at least 2 hours before serving.

Tip #1

To prevent crust from puffing up as it bakes, line pastry shell with aluminum foil. Place pie weights or dried beans on foil to cover bottom surface. Bake as directed above.

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