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


  • 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)
  • 3
    egg yolk
  • 1 c
  • 3 Tbsp
  • 1 tsp

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

How to Make Brown-Bottom Butterscotch Pie


  1. Preheat oven to 350 degrees.
  2. In 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.
  3. In 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.
  4. In 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.
  5. Prepare 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.
  6. Pour 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

20 Apple Recipes You Need To Make This Fall

20 Apple Recipes You Need To Make This Fall

Crisp, bright, and full of fall flavor, these apple recipes are begging to be made this autumn. Enjoy that lovely apple flavor from morning to night with these breakfast, dinner, and dessert apple recipes.

18 Recipes to Use Up that Bag of Pretzels

18 Recipes to Use Up that Bag of Pretzels

Wondering what to do with that bag of pretzels you impulsively purchased? We have the answer! From yummy homemade snack mixes to no-bake desserts to pretzel crusted chicken, you’re going to love these tasty recipes. Pretzels are a crunchy, slightly salty, and delicious addition to a variety of recipes, so let’s get cooking.

13 Meatloaf Recipes That Are Better Than Mom’s

13 Meatloaf Recipes That Are Better Than Mom’s

Meatloaf is one of our favorite comfort food recipes! Hearty, easy to make, and even better as leftovers, homemade meatloaf is a classic recipe we always return to. Your family will love these delicious meatloaf recipes and you’re sure to find your next go-to dinner recipe.