This pie has got to be one of my all-time favorites (I think I say that about all pies, but I really mean it this time!) Butterscotch Pie is so different from other pies that it really surprises people. A layer of thick butterscotch cream filling, a slightly salty cracker crumb crust, and a light and airy meringue topping make this pie dangerously good. While the meringue looks impressive, you could top this pie with fresh whipped cream instead if you prefer. If I am making this pie ahead of time and I know the meringue cannot be fresh, I will choose whipped cream and turn it into a “Butterscotch Cream Pie.” Just make sure you cut the slices small, it is very sweet and rich!
Preheat oven to 350 degrees.
1 1/3 Cups Cracker Crumbs (you can use graham crackers, but I prefer Ritz crackers for this – I like a slightly salty crust to offset the very sweet filling)
3 Tablespoons confectioner’s sugar
6 Tablespoons Melted Butter
Mix together ingredients and press firmly into a pie pan. Bake at 350 for 8-10 minutes until just turning golden brown at the edges (it’s a little harder to tell with graham crackers, but it should look dry and set). Set aside while you make the filling. Turn oven down to 325.
*NOTE* If you are making the cream pie version (and will not be baking the pie in the oven) you do not have to bake the crust, just chill it in the fridge until set, about 1 hour.
1 cup Brown sugar
1/2 cup all-purpose flour
1/2 tsp salt
1 2/3 Cups milk
3 egg yolks
2 Tablespoons Butter
1 teaspoon vanilla extract