Butterscotch Sour Cream Pie – An Old Fashioned Butterscotch Pie Recipe

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Butterscotch Sour Cream Pie is an old fashioned meringue pie with the sweet, creamy filling baked directly in the pie crust.

There is nothing quite like a classic meringue pie complete with a creamy homemade filling. We love this Lemon Meringue Pie recipe straight from my husband’s grandma.

When I want to find an old-fashioned recipe, I head right to my vintage cookbooks. One of my favorites is The Betty Furness Westinghouse Cook Book from 1954.  It breaks down every type of recipe will all kinds of helpful tips such as how to prevent a meringue from weeping.  Don’t worry, I’ve shared all these tips in this post.

Butterscotch Sour Cream Pie Recipe

Butterscotch is one of my favorite dessert flavors, and I’ve been meaning to conquer a butterscotch meringue pie for some time. This particular recipe caught my attention because the butterscotch filling cooks in the crust in the oven and because it’s a butterscotch pie with sour cream which is rather unique.

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The ingredients for this old fashioned butterscotch pie are simple starting with a pre-made pie crust.  With that being said, go ahead and make a homemade crust if your heart desires.  Truth be told, I wish I had more time in my life to conquer my Grandma’s recipe for homemade pie crust. Our friend Liz over at Farmwife Cooks has a great homemade pie crust recipe.

Is butterscotch a favorite flavor of yours too? Check out our other recipes featuring butterscotch:

Butterscotch Pie with Meringue Ingredients:

Butterscotch Pie:

Pie Crust

Egg yolks

Brown Sugar

Sour Cream

Salt

All Purpose Flour

Butter, melted

Vanilla

Meringue Ingredients:

Egg Whites

White Sugar

What is the key to making meringue?

Follow these helpful tips to making a good meringue for your old fashioned pies.  These tips will help prevent a weeping meringue as well as a tough sticky meringue.

  1. Most 9-inch pies call for a 3-egg white meringue.  For an extra large meringue topping, use 4-5 egg whites.
  2. Use 2 level Tablespoons of white sugar for each egg white.
  3. Beat the egg whites first before adding sugar.
  4. You’ll know the egg whites are at the perfect consistency if they are glossy on top and stiff.  To test the consistency, invert the bowl of beaten egg whites. They should remain in the bowl.
  5. Fold in the sugar by hand gradually, using a folding motion. Do not beat the sugar into the egg whites.
  6. Be sure to seal the meringue around the crust edge of the pie.  Start by piling the meringue in the center and spreading it all the way to the edge.  A flat-edged spatula works great for this purpose.
  7. Bake the meringue at 350 degrees F for 18 minutes to brown.

How to properly store a meringue pie?

A properly prepared meringue should not weep during storage. Meringue pies should be stored in the refrigerator.  Stick a few toothpicks into the pie, and drape plastic wrap over top.  The toothpicks prevent the plastic wrap from sticking to the top of the meringue.

Another good rule of thumb is to let the meringue pie cool completely before refrigerating.  Let the pie cool approximately 2 hours before transferring to the refrigerator.

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Notes About Butterscotch Pie with Sour Cream Recipe:

  • This pie is better served cold or room temperature than warm.  The butterscotch filling sets up to creamy perfection.
  • I tend to use either a frozen pie crust or refrigerated pie crust dough. Follow the instructions on the package before filling.  Or, use your favorite homemade pie crust recipe.
  • The baking process for this old fashioned Amish butterscotch pie is a 2-step process: the first 10 minutes of baking, the oven is set at 425 degrees F, then reduce the heat to 350 degrees F and cook for an additional 30 minutes.
  • Let the pie cool before topping the with meringue.
  • See our whole list of tips above in the post for how to make properly make a meringue topping.
  • Check out our Amazon Store for our pantry essentials and favorite kitchen supplies.

Old Fashioned Pie Recipes:

Lemon Meringue Pie (using fresh lemons)

Grandma's Lemon Meringue Pie is a simple, old fashioned recipe that features fresh lemon juice.  This recipe is a lemon pie without cornstarch instead using regular flour as a thickener.  It's the perfect balance between sweet and tart, and the rustic appearance makes it a favorite among amateur bakers.

Peanut Butter Pie

Old Fashioned Peanut Butter Pie is a from scratch pudding pie that has a decadent peanut butter flavor and smooth, creamy texture.  You may never buy a boxed pudding mix again after making this easy pudding filling. 

Southern Sweet Chocolate Pie

Southern Sweet Chocolate Pie is a homemade baked chocolate pie topped with chopped pecans and coconut.  It's all the flavors of your favorite German Chocolate Cake in a decadent pie.  This old fashioned chocolate pie is Grandma approved!

Grandma’s Rhubarb Pie

Grandma's Rhubarb Pie is rustic but so delicious.

Sugar Cream Pie (with a secret ingredient)

Amaretto Sugar Cream Pie takes two of my favorite things and makes the most incredible dessert----Amaretto and Sugar Cream Pie.  The filling is creamy and smooth and fantastically delicious. 

Grandma’s Pumpkin Chiffon Pie

Grandma's Pumpkin Chiffon Pie is a simple, creamy no-bake alternative to the traditional pumpkin pie. This silky, smooth pumpkin chiffon pie was a staple on our family's Thanksgiving dinner table throughout our childhood.

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Butterscotch Sour Cream Pie is an old fashioned butterscotch pie recipe topped with a meringue. The sweet, creamy filling is baked directly in the pie crust in the oven.  
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5 from 1 vote

Butterscotch Sour Cream Pie

Butterscotch Sour Cream Pie is an old fashioned butterscotch pie recipe topped with a meringue. The sweet, creamy filling is baked directly in the pie crust in the oven.  
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: butterscotch meringue pie, butterscotch pie, how to make a meringue, old fashioned butterscotch pie
Servings: 8 servings
Calories: 337kcal
Author: Barbara

Ingredients

Butterscotch Filling

  • 1 pie crust
  • 3 egg yolks (save whites for meringue)
  • 1 cup sour cream
  • 1 cup brown sugar
  • 1/8 teaspoon salt
  • 1 Tablespoon all purpose flour
  • 1 Tablespoon melted butter
  • 1 teaspoon vanilla

Meringue Topping

  • 3 egg whites
  • 6 Tablespoons white granulated sugar

Instructions

  • Preheat oven to 425 degrees F.
  • Beat egg yolks. Add sour cream and combine.
    Butterscotch Sour Cream Pie is an old fashioned butterscotch pie recipe topped with a meringue. The sweet, creamy filling is baked directly in the pie crust in the oven.  
  • In a separate bowl, combine brown sugar, salt and flour.
    Butterscotch Sour Cream Pie is an old fashioned butterscotch pie recipe topped with a meringue. The sweet, creamy filling is baked directly in the pie crust in the oven.  
  • Add brown sugar mixture to the sour cream mixture and beat until combined.
    Butterscotch Sour Cream Pie is an old fashioned butterscotch pie recipe topped with a meringue. The sweet, creamy filling is baked directly in the pie crust in the oven.  
  • Add melted butter and vanilla. Stir.
  • Pour into unbaked pie pastry crust.
  • Bake for 10 minutes at 425 degrees F; reduce temperature to 350 degrees F, and cook for an additional 30 minutes. If the pie crust begins to brown too much, tent with foil.
  • Let cool completely before topping with meringue.
    Butterscotch Sour Cream Pie is an old fashioned butterscotch pie recipe topped with a meringue. The sweet, creamy filling is baked directly in the pie crust in the oven.  

Meringue Instructions: (see tips in the post)

  • Beat egg whites until stiff.
    Butterscotch Sour Cream Pie is an old fashioned butterscotch pie recipe topped with a meringue. The sweet, creamy filling is baked directly in the pie crust in the oven.  
  • Fold in sugar gradually by hand.
    Butterscotch Sour Cream Pie is an old fashioned butterscotch pie recipe topped with a meringue. The sweet, creamy filling is baked directly in the pie crust in the oven.  
  • Spread over cooled pie crust sealing the meringue by spreading all the way to the crust.
    Butterscotch Sour Cream Pie is an old fashioned butterscotch pie recipe topped with a meringue. The sweet, creamy filling is baked directly in the pie crust in the oven.  
  • Brown at 350 degrees F for 18 minutes.
    Butterscotch Sour Cream Pie is an old fashioned butterscotch pie recipe topped with a meringue. The sweet, creamy filling is baked directly in the pie crust in the oven.  

Notes

  • This pie is better served cold or room temperature than warm.  The butterscotch filling sets up to creamy perfection.
  • I tend to use either a frozen pie crust or refrigerated pie crust dough. Follow the instructions on the package before filling.  Or, use your favorite homemade pie crust recipe. 
  • The baking process for this old fashioned Amish butterscotch pie is a 2-step process: the first 10 minutes of baking, the oven is set at 425 degrees F, then reduce the heat to 350 degrees F and cook for an additional 30 minutes. 
  • Let the pie cool before topping the with meringue. 
  • See our whole list of tips in the post for how to make properly make a meringue topping. 
  • Love meringue pies? Try Grandma's Lemon Meringue Pie recipe. 

Nutrition

Calories: 337kcal | Carbohydrates: 48g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 189mg | Potassium: 126mg | Fiber: 1g | Sugar: 37g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

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2 Comments

  1. SQUEEEEEEE! My grandmother made a divine butterscotch pie for which nobody ever managed to get the recipe, and I’ve been trying fruitlessly to find another good scratch butterscotch pie ever since. Can’t WAIT to try this out!!

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