Fluffy Meringue Butterscotch Pie Recipe

Butterscotch Cream Pie with Meringue: A Sweet Homemade Treat

Today, I made a Butterscotch Cream Pie with Meringue for lunch, and I’m excited to share it because it’s my first successful meringue! This pie is rich, creamy, and topped with perfectly browned meringue. Here’s how I made it:

Ingredients:

• Pre-baked pie crust
• 2 boxes of Jello Butterscotch Cook & Serve pudding mixes
• 4 egg whites (for meringue)
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar
• Plastic wrap

Instructions:

For the Butterscotch Cream Pie Filling:

1. Pre-bake a pie crust and let it cool.
2. Follow the directions on 2 boxes of Jello Butterscotch Cook & Serve pudding mixes.
3. Once the pudding is thick, pour it into the baked pie shell.
4. Cover the pudding with plastic wrap, making sure the plastic touches the pudding to prevent a skin from forming on top.
5. Place the pie in the refrigerator to cool down.

For the Meringue Topping:

1. Separate 4 egg whites while the eggs are still cold, then put the egg whites in your mixer bowl.
2. Let the egg whites sit for 10 minutes to come to room temperature.
3. Add 1/4 teaspoon of cream of tartar to the egg whites and start your mixer on medium speed to blend it in.
4. Gradually add 1/4 cup of granulated sugar, 1 teaspoon at a time, making sure each teaspoon of sugar is fully incorporated before adding the next.
5. Once all the sugar is mixed in, turn the mixer to high and whip until stiff peaks form in the egg whites.
6. Preheat the oven to 350°F while making the meringue.
7. Spoon the meringue onto the cooled pie, spreading it out so it touches the pie crust on the edges without any gaps.
8. Form peaks in the meringue with your spoon for a decorative finish.
9. Bake the pie at 350°F for 10 minutes or until the meringue is beautifully browned.

This butterscotch pie is creamy and smooth, and the meringue adds a fluffy, sweet topping. It’s a perfect dessert for any meal or occasion!