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Pennsylvania Dutch Butterscotch Pie

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This is an age-old Amish pie recipe that is an absolute favorite. Pennsylvania Dutch Butterscotch Pie is a creamy custard pie you won't be able to get enough of. If you love the taste of butterscotch, you have got to give this easy dessert recipe a try. The pie is topped with a meringue topping, so every bite is rich and creamy. Serve up a slice of this pie after a family dinner, or bring it to a party to share.

Cooking Time15 min

Ingredients

  • 1 (9-inch) already prepared single pie shell
  • 4 egg yolks (reserve whites for topping)
  • 1 cup packed brown sugar
  • 1/4 teaspoon salt
  • 6 tablespoon cornstarch
  • 2 cup milk
  • 1/3 cup water
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 teaspoon vanilla extract
  • Meringue topping

Instructions

  1. Preheat oven to 400 degrees F.
     
  2. In a heavy saucepan, combine the egg yolks, sugar, salt, and cornstarch and mix thoroughly.
     
  3. Slowly whisk or stir in the milk and cook over medium heat, stirring constantly, until thickened, about 8 to 10 minutes.
     
  4. Reduce the heat to very low and cook until quite thick, 3 or 4 minutes longer.
     
  5. Remove the custard mixture from the heat. Add the butter and stir until the butter melts. Stir in the vanilla.
     
  6. Transfer to a bowl, cover with plastic wrap laid directly on the surface of the custard, and let stand until cool, about 15 minutes.
     
  7. The prepared pie shell must cool at least 15 minutes before filling.
     
  8. Spoon the custard into the cooled shell. Top with meringue and bake until lightly browned, 10 to 15 minutes.
     
  9. Remove to a wire rack and cool. Serve warm or at room temperature.

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