Creamy Homemade Butterscotch Pie

If you’re looking to create a dessert that leaves a lasting impression, look no further than Creamy Homemade Butterscotch Pie. With its buttery, flaky crust, rich butterscotch filling, and cloud-like meringue topping, this pie is a showstopper. Whether for family gatherings, holidays, or simply because you deserve a treat, this butterscotch pie is sure to delight. In this recipe, we’ll guide you through each step, providing tips and tricks to ensure your pie turns out perfectly every time.

Ingredients You’ll Need

If you’re looking to create a dessert that leaves a lasting impression, look no further than Creamy Homemade Butterscotch Pie. With its buttery, flaky crust, rich butterscotch filling, and cloud-like meringue topping, this pie is a showstopper. Whether for family gatherings, holidays, or simply because you deserve a treat, this butterscotch pie is sure to delight. In this recipe, we’ll guide you through each step, providing tips and tricks to ensure your pie turns out perfectly every time.

Ingredients You’ll Need

1. Preparing the Flaky Buttery Crust

To make the perfect butterscotch pie, the crust needs to be just right—flaky, buttery, and golden brown. Here’s how you can achieve that:

Mix the dry ingredients:
In a medium bowl, combine all-purpose flour, white sugar, and a pinch of salt. The sugar adds a slight sweetness to the crust, which complements the rich butterscotch filling.

Cut in the cold butter:
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until it resembles coarse crumbs. Keeping the butter cold is crucial to ensure the crust remains flaky when baked.

Add ice water gradually:
Slowly drizzle in the ice water, one tablespoon at a time, until the dough begins to come together. You want the dough to be moist but not wet.

Chill the dough:
Shape the dough into a disk, wrap it in plastic wrap, and let it rest in the refrigerator for at least 1 hour. This allows the gluten to relax and ensures a more tender crust.

Roll out and bake the crust:
Preheat your oven to 375°F (190°C). Roll the dough out on a lightly floured surface to about 12 inches in diameter. Gently place it in a 9-inch pie dish, trim the excess dough, and crimp the edges for a decorative touch. Prick the bottom of the crust with a fork and blind bake it by lining it with parchment paper and filling it with pie weights. Bake for 15 minutes before removing the weights and baking for another 10-12 minutes until golden brown. Let the crust cool completely.

2. Making the Velvety Butterscotch Filling

The heart of this pie is its rich, creamy butterscotch filling. This luxurious filling is both sweet and buttery, with a hint of vanilla that brings everything together.

Whisk together the base:
In a medium saucepan, combine the egg yolks, whole egg, packed brown sugar, all-purpose flour, and vanilla extract. Whisk until the mixture is smooth and well-blended.

Add butter and milk:
To the saucepan, add the salted butter and whole milk. Place the pan over medium heat and cook, stirring constantly. You don’t want the eggs to curdle, so make sure to keep the heat steady and keep stirring!

Thicken the filling:
As the mixture heats, it will start to thicken. Once it comes to a boil, let it cook for 1 minute, then remove it from the heat. The filling should be thick and creamy, with a rich butterscotch flavor from the caramelized brown sugar.

Pour into the crust:
Once the filling is ready, pour it into the cooled pie crust. Smooth the top with a spatula to ensure an even layer. To prevent a skin from forming, place a piece of plastic wrap directly onto the surface of the filling and refrigerate the pie for at least 4 hours to allow it to fully set.

3. Whipping Up the Fluffy Meringue

A creamy butterscotch pie wouldn’t be complete without a billowy meringue topping. Here’s how to make it light, fluffy, and with a hint of flavor.

Beat the egg whites:
In a clean, grease-free bowl, start beating the egg whites and cream of tartar on medium speed. You want to reach the stage where soft peaks form—this means the whites are holding their shape but are still slightly soft and pliable.

Gradually add sugar:
Once the soft peaks form, start adding the white sugar, one tablespoon at a time. Beat the mixture on high speed until stiff peaks form. This ensures the sugar dissolves completely, creating a glossy, stiff meringue.

Add flavoring:
Beat in the orange extract (if using) and vanilla extract, along with a pinch of salt. The orange extract adds a subtle citrus note that pairs beautifully with the rich butterscotch filling.

4. Assembling and Baking the Pie

Now that your filling is set and the meringue is ready, it’s time to put everything together and finish your pie.

Spread the meringue:
Preheat your oven to 350°F (175°C). Remove the plastic wrap from the pie filling and gently spread the meringue over the top, making sure to seal the edges of the pie. Sealing the edges prevents the meringue from shrinking and pulling away from the crust.

Bake the pie:
Place the pie in the oven and bake for 12-15 minutes, or until the meringue is a beautiful golden brown. Keep a close eye on it to ensure it doesn’t burn.

Cool and set the pie:
Once the meringue is baked to perfection, allow the pie to cool for 1 hour at room temperature. Afterward, refrigerate the pie for an additional 3 hours to let everything firm up.