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Butterscotch Marshmallow Pie
 My butterscotch marshmallow pie has a rich, velvety texture oozing with butterscotch flavor complimented with melted marshmallows in its creamy depths.
Course: Dessert, Snack
Cuisine: American
Keyword: butterscotch marshmallow pie, butterscotch pie recipe
Ingredients
  • Filling Ingredients:
  • 1 cup of firmly packed brown sugar light or dark
  • 1 fairly heaping tablespoon of flour
  • 1-1/2 fairly heaping tablespoons of cornstarch
  • 2 tablespoons of butter
  • 2 large eggs separated
  • 2-1/2 cups milk
  • 2 teaspoons of vanilla extract
  • 1 cup of chopped or mini-marshmallows
  • 1 nine-inch pie crust do use my oil-pie crust recipe
  • Meringue Ingredients:
  • 2 egg whites
  • 2 tablespoons of sugar
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt
Instructions
  1. Prepare your crust first and place in a greased nine-inch pie pan.
  2. You are going to partially bake the crust.  But before you stick it in a 375-degree oven for about 10 minutes or so until it gets lightly brown, get a fork and stab the crust along the sides and bottom of that crust first. This will keep your crust from shrinking.
  3. To Prepare the Filling:
  4. First mix your milk with the cornstarch before adding to your saucepan along with the
  5. egg yolks, sugar and flour.
  6. Cook the mixture until it boils and thickens.
  7. Take off of the heat and stir in the butter, vanilla, and your marshmallows.
  8. To Prepare the Meringue:
  9. In a separate mixing bowl, add the egg whites and the salt.  Beat with your electric mixture until it gets fluffy.
  10. You always want to slowly add the sugar to the meringue. Beat it in with a mixer, a bit at a time until you finish.  If you pour all the sugar in at once, it will deflate that whipped fluff into a watery mess.
  11. Add the vanilla last and beat through.
  12. Pour the filling into your pre-baked pie crust and top with meringue.
  13. Turn your oven to 400-degrees and turn keep the pie in about five-minutes or so just until the meringue starts to get lightly browned.
  14. Cool and then refrigerate thoroughly before serving.
  15. ENJOY!