A tasty, almost no bake treat this Butterscotch Pie uses simple ingredients and comes out silky smoothe.
This decadent butterscotch pie is a delightful combination of a flaky, buttery crust, a rich and creamy butterscotch filling, and a light, fluffy meringue topping. The orange extract in the meringue adds a unique twist to the classic flavor profile.
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Ingredients:
Crust Ingredients:
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| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1¼ cups |
| Cold, cubed unsalted butter | ½ cup |
| White sugar | 1 teaspoon |
| Water | ¼ to ⅓ cup |
| Salt | ½ teaspoon |
Filling and Meringue Ingredients:
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| Ingredient | Quantity |
|---|---|
| Large egg yolks | 2 |
| Large egg | 1 |
| Brown sugar | 1 cup |
| All-purpose flour | 1 tablespoon |
| Vanilla extract | 2 teaspoons |
| Salted butter | 1 tablespoon |
| Whole milk | 1¼ cups |
| White sugar | 1 cup |
| Large egg whites | 4 |
| Cream of tartar | ½ teaspoon |
| Orange extract | 2 teaspoons |
| Salt | Pinch |
Instructions:
-
Prepare the Crust:
- Combine flour, butter, sugar, and salt in a bowl. Cut in butter until crumbly.
- Gradually add water until dough comes together.
- Chill dough for 30 minutes.
- Preheat oven to 375°F (190°C).
- Roll out dough, place in pie dish, and blind bake for 12-15 minutes.
-
Make the Butterscotch Filling:
- Combine brown sugar, flour, and milk in a saucepan.
- Cook until thickened, then whisk in egg mixture.
- Stir in vanilla and butter.
- Pour into cooled pie crust.
-
Prepare the Meringue:
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff peaks form.
- Stir in orange extract, vanilla, and salt.
-
Assemble and Bake:
- Spread meringue over butterscotch filling.
- Bake at 350°F (175°C) for 10-12 minutes.
- Let cool completely before refrigerating for at least 2 hours.
Enjoy your homemade butterscotch pie!
