Savor the delight of “Creamy Homemade Butterscotch Pie,” featuring a flaky crust, lush butterscotch custard, and a zesty orange meringue. Key ingredients include all-purpose flour, brown sugar, eggs, whole milk, and a splash of orange extract. A perfect dessert for those who love a balance of rich and citrus flavors!
Ah, the “Creamy Homemade Butterscotch Pie,” a recipe that takes me back to my grandmother’s cozy kitchen. It was there, amidst laughter and the aroma of butterscotch, where I first fell in love with baking. Grandma’s secret? A dash of orange extract in the meringue, which she said was like adding sunshine to a cloudy day. Every bite of this pie is a sweet reminder of those cherished moments.
Why You’ll Love Creamy Homemade Butterscotch Pie
This “Creamy Homemade Butterscotch Pie” stands out for its harmonious blend of flavors and textures. The flaky, buttery crust provides the perfect foundation for the rich, velvety butterscotch filling. But the real star? The orange meringue, offering a citrusy twist that elevates this classic dessert. It’s not just a pie, it’s an experience of contrasting yet complementary flavors, making it a crowd-pleaser at any gathering.
Ingredients Notes
- All-Purpose Flour: The backbone of the crust, providing structure and tenderness.
- Brown Sugar: Imparts a deep, caramel-like sweetness to the butterscotch filling.
- Eggs: Essential for the structure and richness of both the filling and the meringue.
- Whole Milk: Lends creaminess to the filling, balancing the flavors perfectly.
- Orange Extract: The secret ingredient, infusing a bright, citrusy note into the meringue, making it uniquely delightful.
Recipe Breakdown
Crafting this “Creamy Homemade Butterscotch Pie” is a journey of blending simple ingredients into a masterpiece. Let’s break it down into manageable steps.
- Crust Preparation: Start by mixing flour, sugar, and salt. Cut in cold butter for that perfect crumbly texture. Add cold water gradually to form the dough, then chill.
- Filling Creation: Blend brown sugar with flour, eggs, and milk. Caramelize additional brown sugar, add to the mixture, and cook until thickened.
- Assembly: Roll out the dough, line your pie plate, and bake with weights. Then, add the filling and bake again.
- Meringue Magic: Cook meringue ingredients over a water bath, then whip to medium peaks. Top the pie and optionally torch for a golden finish.
Storage Options
The “Creamy Homemade Butterscotch Pie” can be stored in the refrigerator for up to 3 days, ensuring the flavors meld beautifully. For a longer shelf life, freeze the pie for up to a month. Simply thaw it overnight in the fridge before serving. Remember, the fresher, the better – but it’s always great to have a slice of heaven waiting in the wings!
Variations and Substitutions
- Dairy-Free Milk: Swap whole milk with almond or soy milk for a dairy-free version.
- Gluten-Free Flour: Use a gluten-free flour blend for the crust to cater to those with dietary restrictions.
- Lemon Meringue Twist: Replace orange extract with lemon for a tangy twist.
- Sugar Alternatives: Experiment with coconut sugar or a sugar substitute if preferred.
This pie is not just a dessert, it’s a canvas for your culinary creativity!
Creamy Homemade Butterscotch Pie
Ingredients
For the Pie Crust:
- 1 1/4 cups of All-purpose flour
- 1 teaspoon Granulated sugar
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter cold and cubed
- 1/4 to 1/3 cup Cold water
For the Filling:
- 1 cup Brown sugar divided
- 1 tablespoon All-purpose flour
- 1 large Egg
- 2 large Egg yolks
- 1 1/4 cups Whole milk
- 2 teaspoons Vanilla extract
- 1 tablespoon Salted butter
For the Orange Meringue:
- 4 large Egg whites
- 1/2 teaspoon Cream of tartar
- 1 cup Granulated sugar
- A pinch of fine sea salt
- 1 teaspoon Pure vanilla extract
- 2 teaspoons Orange extract
Instructions
For the Crust:
- Combine 1 1/4 cups of all-purpose flour, 1 teaspoon of granulated sugar, and 1/2 teaspoon of salt in a medium-sized mixing bowl.
- Add 1/2 cup of cold, cubed unsalted butter to the flour mixture. Utilize a pastry cutter to incorporate the butter until the mixture achieves a crumbly texture.
- Gradually incorporate 1/4 cup of cold water, adding more if necessary, until the mixture forms a dough.
- Shape the dough into a ball, wrap it in plastic, and refrigerate for approximately 50 minutes.
For the Filling:
- In a separate bowl, mix 1/2 cup of brown sugar with 1 tablespoon of all-purpose flour. Thoroughly blend in 1 large egg, 2 large egg yolks, and 1 1/4 cups of whole milk to achieve a smooth consistency.
- In a heavy pan over medium heat, melt the remaining brown sugar until it turns golden brown.
- Carefully incorporate 1 tablespoon of hot water into the melted sugar, constantly stirring. Gradually add the egg and milk mixture, continuing to cook until the filling thickens.
- Remove from heat and stir in 2 teaspoons of vanilla extract and 1 tablespoon of salted butter.
Assembly:
- Preheat the oven to 425°F (220°C).
- Roll out the chilled dough on a floured surface to a thickness of approximately 1/4 to 1/3 inch and place it in a pie plate.
- Line the crust with parchment paper, add pie weights, and bake for 15-20 minutes.
- After baking, reduce the oven temperature to 350°F (175°C).
- Pour the prepared filling into the pre-baked crust and bake for an additional 15-20 minutes. Allow the pie to cool once removed.
For the Meringue:
- Heat a medium pot filled with 2 inches of water and place a medium bowl on top. Add 4 large egg whites, 1/2 teaspoon of cream of tartar, 1 cup of granulated sugar, a pinch of fine sea salt, 1 teaspoon of pure vanilla extract, and 2 teaspoons of orange extract to the bowl.
- Whisk the mixture consistently until it reaches a temperature of 160°F (71°C).
- Transfer the mixture to a mixer and whisk at medium-high speed until medium peaks form.
- Gently spread the prepared meringue over the cooled pie. Optionally, use a kitchen torch to lightly brown the meringue.
