Brown-Bottom Butterscotch Pie

Bonnie Meche


In the South, the pie's the thing, especially if it's a recipe handed down from grandmother to granddaughter, and especially if it's a favorite son's favorite.

★★★★★ 1 vote
50 Min
25 Min


Add to Grocery List

1 1/4 c
finely crushed graham crackers
1 c
roasted, salted cashews
1/3 c
granulated sugar
1 c
butter, melted
2/3 c
whipping cream
1 c
semi-sweet chocolate chips
3/4 c
packed brown sugar
1/4 c
1/4 tsp
1 can(s)
evaporated milk (12 oz)
egg yolk
1 c
3 Tbsp
1 tsp


egg whites
1/4 c
packed brown sugar
1/4 c
granulated sugar

How to Make Brown-Bottom Butterscotch Pie


  • 1Preheat oven to 350 degrees.
  • 2In a food processor, combine crushed crackers, cashews, and granulated sugar. Cover and pulse several times to form fine crumbs. Add melted butter, and cover and pulse several times to combine. Press mixture onto bottom and up sides of a 9-inch pie plate. Bake for 8 to 10 minutes or until fragrant and firm. Cool on wire rack. Note: If desired, gingersnap crumbs may be substituted for graham crackers, and pecans may be used instead of cashews, as per original, very old recipe.
  • 3In small saucepan, bring whipping cream just to boiling over med. high heat. Remove from heat; add chocolate chips (do not stir). Allow to stand 5 minutes. Stir until smooth, and pour evenly over bottom of cooled crust.
  • 4In med. saucepan, combine brown sugar, cornstarch, and salt. Whisk in about 1/2 C. of evaporated milk. Then whisk in egg yolks until combined. Whisk in remaining evap. milk and milk. Cook and stir over medium heat until thickened and bubbly. Remove from heat, and stir in 3 TB. butter and vanilla. Cover and keep warm.
  • 5Prepare brown sugar meringue. In large mixing bowl, beat egg whites with electric mixer on medium high speed until soft peaks form. Gradually add brown sugar and granulated sugar, 1 Tbsp. at a time. Beat on high until stiff peaks form.
  • 6Pour warm filling over chocolate layer in pie pan. Spread meringue over warm filling, sealing to edge of crust and swirling meringue into peaks. Bake for 15 minutes, or until meringue is firm and golden. Cool on wire rack for 1 hour, then chill for 4-6 hours before serving.

Printable Recipe Card

About Brown-Bottom Butterscotch Pie

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: Southern

Show 2 Comments & Reviews

19 Raspberry Recipes Bursting With Flavor

19 Raspberry Recipes Bursting With Flavor

Kitchen Crew @JustaPinch

We're planting a little seed about what you need to make this week... Try one of these 19 yummy raspberry recipes bursting with flavor!

17 Summer-perfect Peach Pie Recipes

17 Summer-Perfect Peach Pie Recipes

Kitchen Crew @JustaPinch

Nothing is better than biting into a nice, juicy, sweet peach during a hot summer’s day...well...perhaps indulging in a slice (or 4) of homemade peach pie might top it. Check...

Sweet Treats That'll Keep Your Kitchen Cool Recipe

Sweet Treats That'll Keep Your Kitchen Cool

Kitchen Crew

It's hot, really hot. In my neck of the woods it gets pretty warm in the summer, but this year Mother Nature is playing a cruel joke. Even though it's...