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4 from 1 vote

Creamy Homemade Butterscotch Pie

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!
Prep Time1 hour 30 minutes
Cook Time30 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Servings: 8

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.