Indulge in the rich flavors of a classic dessert with this Creamy Homemade Butterscotch Pie recipe. With a buttery crust, velvety butterscotch filling, and fluffy meringue topping, this pie is a delightful treat for any occasion. Follow along for step-by-step instructions to create a pie that will impress your family and friends.
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 tablespoon white sugar
- 1/4 cup ice water
- Pinch of salt
For the Filling:
- 4 egg yolks
- 1 egg
- 1 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 cup salted butter
- 2 cups whole milk
For the Meringue Topping:
- 1/2 cup white sugar
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon orange extract
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
1. Making the Crust:
- In a mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add the ice water, a tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish, trim any excess dough, and crimp the edges decoratively. Prick the bottom of the crust with a fork.
- Line the crust with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper/foil, then bake for an additional 10-12 minutes, or until the crust is golden brown. Allow to cool completely on a wire rack.
2. Preparing the Filling:
- In a medium saucepan, whisk together the egg yolks, egg, brown sugar, flour, and vanilla extract until smooth.
- Add the butter and milk to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
- Pour the hot filling into the cooled pie crust. Smooth the top with a spatula. Place plastic wrap directly on the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until set.
3. Making the Meringue Topping:
- In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, while continuing to beat on high speed until stiff peaks form and the sugar is dissolved.
- Beat in the orange extract, vanilla extract, and salt until well combined.
4. Assembling and Serving:
- Preheat your oven to 350°F (175°C).
- Remove the plastic wrap from the pie filling and spread the meringue evenly over the chilled filling, making sure to seal the edges of the pie crust.
- Bake for 12-15 minutes, or until the meringue is golden brown. Cool on a wire rack for 1 hour before refrigerating for at least 3 hours to allow the pie to set completely.
Cook’s Notes:
- Ensure the pie crust is completely cooled before adding the filling to prevent it from becoming soggy.
- When making the meringue topping, make sure the bowl and beaters are clean and free of any grease to achieve the best volume.
- For a richer butterscotch flavor, you can brown the butter before adding it to the filling mixture.
Variations:
- Chocolate Drizzle: After the pie has cooled and set, drizzle melted chocolate over the meringue for a decadent touch.
- Nutty Crunch: Sprinkle chopped toasted pecans or walnuts over the meringue before baking for added texture and flavor contrast.
FAQs (Frequently Asked Questions):
Q: Can I make the pie crust ahead of time? A: Yes, you can prepare the pie crust dough and refrigerate it for up to 3 days before rolling it out and baking.
Q: How do I store leftover butterscotch pie? A: Store leftover pie covered in the refrigerator for up to 3 days. Cover loosely with plastic wrap to prevent the meringue from weeping.
Q: Can I use a store-bought pie crust for this recipe? A: Yes, you can use a pre-made pie crust if you’re short on time. Follow the package instructions for blind baking before filling.
