This rich and creamy homemade butterscotch pie is a dessert classic that blends the buttery sweetness of a butterscotch filling with a light and airy meringue topping. Each bite delivers a melt-in-your-mouth sensation, balancing the indulgent butterscotch flavor with the fluffy meringue for a dessert that’s sure to impress.
Ingredients:
For the Crust:
- 1¼ cups all-purpose flour
- ½ cup cold, cubed unsalted butter
- 1 teaspoon white sugar
- ¼ to ⅓ cup water
- ½ teaspoon salt
For the Filling:
- 2 large egg yolks and 1 large egg
- 1 cup brown sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- 1 tablespoon salted butter
- 1¼ cups whole milk
For the Meringue Topping:
- 1 cup white sugar
- 4 large egg whites
- ½ teaspoon cream of tartar
- 2 teaspoons orange extract
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
1. Prepare the Crust:
Start by making the pie crust, which will serve as the buttery, flaky base for the butterscotch filling.
- Step 1: In a medium bowl, combine the all-purpose flour, cold cubed butter, white sugar, and salt. Use a pastry blender or your hands to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The key to a flaky crust is to keep the butter as cold as possible, which creates steam during baking and forms layers of delicious flakiness.
- Step 2: Gradually add the water, starting with ¼ cup, and mix until the dough comes together. If necessary, add a little more water (up to ⅓ cup) until the dough forms a ball but isn’t too sticky.
- Step 3: Once the dough is formed, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Step 4: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a circle that fits a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it into the corners and trimming any excess dough from the edges.
- Step 5: Line the crust with parchment paper and fill it with pie weights or dried beans to prevent it from puffing up during baking. Bake for about 12-15 minutes or until the edges start to turn golden. Remove the pie weights and bake for an additional 5-7 minutes, or until the crust is fully cooked and golden brown. Set aside to cool.
2. Make the Butterscotch Filling:
While the pie crust is cooling, prepare the luscious butterscotch filling.
- Step 1: In a medium saucepan, combine the brown sugar and 1 tablespoon of flour. Whisk in the whole milk gradually to avoid lumps.
- Step 2: Place the saucepan over medium heat and stir continuously until the mixture thickens. This should take about 5-7 minutes. Once the mixture reaches a thick, pudding-like consistency, remove it from the heat.
- Step 3: In a separate bowl, whisk together the egg yolks and the whole egg. Gradually add a small amount of the hot butterscotch mixture to the eggs to temper them, then pour the egg mixture back into the saucepan with the remaining butterscotch.
- Step 4: Return the saucepan to low heat and cook for another 2-3 minutes, stirring constantly, until the filling is thickened. Remove from heat and stir in the vanilla extract and salted butter. Let the filling cool slightly before pouring it into the baked pie crust.
3. Prepare the Meringue:
The meringue topping adds a light and fluffy contrast to the rich butterscotch filling.
- Step 1: In a large bowl, beat the egg whites and cream of tartar using an electric mixer on medium speed until soft peaks form.
- Step 2: Gradually add the white sugar, a tablespoon at a time, while continuing to beat the egg whites on high speed. The mixture should become glossy, and stiff peaks will form when the mixer is lifted.
- Step 3: Add the orange extract, vanilla extract, and a pinch of salt to the meringue, then beat for another minute to incorporate.
4. Assemble the Pie:
- Step 1: Spoon the butterscotch filling into the pre-baked pie crust, smoothing the top with a spatula.
- Step 2: Gently spread the meringue over the top of the butterscotch filling, ensuring that it touches the edges of the crust. This helps to seal the meringue and prevent it from shrinking during baking.
- Step 3: Create peaks in the meringue by swirling the spatula or spoon for an elegant presentation.
5. Bake and Finish:
- Step 1: Preheat the oven to 350°F (175°C). Bake the assembled pie for 10-12 minutes or until the meringue is lightly browned.
- Step 2: Once baked, remove the pie from the oven and let it cool to room temperature. Refrigerate for at least 2 hours to allow the butterscotch filling to fully set.
Serving and Enjoying:
Slice the creamy homemade butterscotch pie and serve it chilled for the best flavor and texture. The combination of the sweet, buttery butterscotch and the airy meringue makes this dessert irresistible. For added flair, garnish with a dusting of cocoa powder or a drizzle of caramel sauce.
This homemade butterscotch pie is a showstopper for any occasion, whether it’s a holiday gathering, family dinner, or special celebration. The balance of sweet and salty notes, combined with the creamy filling and light meringue, makes this pie a dessert that everyone will enjoy
