A velvety smooth Butterscotch Custard filling baked topped with sweet fluffy meringue! If you have a sweet spot for butterscotch then is pie will be a dream come true.
A Classic Flavor Loved by Many
What is butterscotch exactly? Is it caramel? These are some questions that I’ve got over the years from my son who happens to love the hard butterscotch candies.
Here in the South (or maybe even all over, you guys can let me know) it is very common for people to have hard candies in their pockets or purses during church services and my son has learned to look forward to being snuck a piece over or two over the pew by some nice elderly friend of ours.
Both he and my husband love butterscotch while I’m quite partial to those friends with pockets of peppermint myself! Are you a fan of butterscotch? Let me know in the comments below.
Many people, like my son, may mix up caramel and butterscotch. Both are similar for sure, but there’s just something about butterscotch that sets itself apart.
Like I mentioned it is most commonly seen as a hard candy flavor but these days you can find tons for recipes like blondies with butterscotch chips or yummy sauces, that may make some of you want to eat it by the spoonful.
The main difference in butterscotch and caramel is all in the sugars. While both use butter as their base the traditional caramel uses a granulated white sugar while the darker and richer brown sugar is used to create butterscotch.
When it comes to enjoying butterscotch on a low carb diet you may think it is not possible since the main ingredient is sugar, but thankfully you can still enjoy it with a few adaptations!
There are many great low carb butterscotch recipes that you can enjoy out on the web so I grabbed a few to share with you.
- Keto Butterscotch Candies, by Better Than Bread Keto
- Keto Blondies with Butterscotch Sauce, by Fat Kitchen
- The Best Butterscotch Cookies, by Molly Miller Wellness
If you’re a butterscotch fan, Lily’s Chocolates has introduced us to some wonderful sugar-free Butterscotch Chips recently that had my boys have fallen all over themselves in the grocery store aisle!
If you love butterscotch then I highly recommend you pick up some of these chips soon and please keep reading so you can add this yummy Butterscotch Pie to your next dessert menu.
I knew I wanted something new and extra special for our weekend dessert and I had been craving pie so I decided to go for it and create an easy recipe that would be a treat for the boys and serve a nice holiday pie later in the fall.
You can never go wrong with pie, and trust me this pie recipe even converted me over to team butterscotch!
Let’s Talk About What Makes Up This Butterscotch Pie!
My Butterscotch Pie is a great way to practice your baking skills. While there are three different components to this pie, the crust, the butterscotch custard, and the fluffy meringue it is still simple enough that even a novice baker can have success.
Making the Crust: I always go for easy when it comes to recipes and when it comes to pie I stick to the basic low carb pie crust recipe that can be simply pressed into the pie plate. If you have the time or a recipe that you enjoy that requires a rolling pin and extra steps then you can certainly sub that crust in here for this recipe.
Cooking the Custard: I chose a custard filling for this pie because it is smooth and creamy, plus it so easy to make. I’ve made and shared a few custard pies here on the blog because custard is a great filling that is easy to convert to low carb.
This is mainly due to them not needing the typical thickeners like four or corn starch that is sometimes needed in other pie fillings. Simple custards are made by blending eggs with milk or cream (I always use heavy cream for lower carbs and richness). The custard thickens on its own by the coagulation of the egg proteins, which is achieved by gently heating the custard in some way. In this recipe, the custard sets up and thickens perfectly as it bakes.
You’ll love the silky smooth filling in this pie and I’m sure you’ll be in agreement that this butterscotch custard was for sure the perfect filling for this pie.
Fluffy Meringue: There are often people that like meringues on pies and those that don’t. Growing up I never enjoyed the meringue on all my mom’s pies and was known to push off the top of my slice and leave it.
As I’ve grown up, I’ve learned to enjoy the fluffy sweetened pillows that make pies looks so beautiful. However, if you are not a fan of an egg-white meringue you can use a homemade whipped topping instead or just leave it off altogether if you want to skip a step.
There are a few tricks to get the perfect meringue and following them can make sure your topping is tender, moist, and ends up with perfectly browned peaks. So let’s look at some of those tips below.
- Avoid super fresh eggs, in meringues, the slightly older eggs tend to whip up better.
- Always make sure your egg whites are room temperature.
- Use super clean bowls and beaters: For the greatest volume, place whites in a metal or glass mixing bowl. But be careful when you separate the egg yolks. Because even a drop of fat from the egg yolk or the grease film sometimes found on plastic bowls—will prevent egg whites from whipping up into their perfect peaks. So be sure to use clean beaters, too.
- For the strongest and most stable meringue, I like to add 1/8 tsp. of cream of tartar for every egg white I use. Cream of Tartar is an acid that helps stabilizes the egg whites as they whip up.
- Don’t rush the process or over beat the whites. As you beat, take your time adding the sweetener. The slower you add it, the better it’ll dissolve into the whipped whites. Along with taking your time whipping the egg whites also remember to not overbeat the egg whites. You want to beat them on high speed just until they come to stiff peaks then stop. They tend to cook up a little chewy in my opinion if over beaten.
After making each component you are ready to assemble and bake your pie. This pie will bake up fairly quickly but if you notice your crust getting darker than you would like before the filling is done just cover it with a little foil and finish baking.
Be sure to let your pie cool completely before placing it in the fridge for storage or before serving it. This Butterscotch Pie is so silky smooth that the filling is soft and delicate so it is best to cook it completely then chill for a couple of hours before serving it.
As always I hope you enjoy this recipe and I look forward to sharing more with your soon!
A creamy and decadent Butterscotch Pie that will be the highlight of any dessert menu. Rich filling fills a buttery crust before being topped with a fluffy meringue for the perfect low carb treat!
- 5 large egg yolks
- 2 cups heavy cream
- 2 tablespoons of Pyure Sweetener
- 3/4 cups of Lily's Butterscotch Chips
- pinch of salt
Easy Press-In Pie Crust
- 1 1/4 cup THM Baking Blend
- 1/4 cup of Pyure Sweetener
- 8 tablespoons of melted butter
- 5 egg whites
- 2 tablespoons of Pyure Sweetener
- 1/4 teaspoon of Cream of Tartar
- Preheat the oven to 325 degrees.
- Prepare the crust. To begin the crust first by adding the 1 1/4 cups of Baking Bend and the 1/4 cup of THM Super Sweet together and mix well before adding in the melted butter. For the butter start with 8 Tbsp first and if your crust mixture is still to dry add in the extra 2 Tbsp. It is the perfect texture when you can press it between your fingers and it sticks together.
- Press the crust evenly into a 9-inch pie pan. Making sure to try and get the same thickness all over the bottom and sides.
- Chill the pie crust in the freezer while you mix up the butterscotch filling.
- Into a saucepan over medium heat, you'll need to add in the egg yolks, heavy cream, sweetener, and salt.
- Bring the cream mixture a hot temperature but do not boil. It is important to stir constantly and bring the temperature up slowly so the egg yolks do not scramble.
- Once the cream is hot remove it from the heat and add in the butterscotch chis stirring the whole time. At this point, it is safe to taste the filling and add more sweetener if needed for your taste preference.
- Pour the butterscotch mixture into your chilled pie crust and bake for 35 to 40 minutes until the pie is set with only a very small wiggle in the very middle.
- Remove the pie from the oven and prepare the meringue.
- Add the egg whites, sweetener, and cream of tarter to a whip to stiff peaks.
- Spread the whipped meringue over the top of the pie and place it back into the oven for 10 minutes to cook the meringue.
- Let the pie cool completely before refrigerating to chill for 2 hours.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!