Go Back
Creamy homemade butterscotch pie topped with whipped cream

Creamy Homemade Butterscotch Pie

A comforting and rich butterscotch pie with a flaky homemade crust and a bright orange meringue topping.
Print Recipe Pin Recipe
Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.25 cups all-purpose flour For flaky texture, use cold butter.
  • 0.5 cups cold, cubed unsalted butter Use cold for better crust.
  • 1 teaspoon white sugar
  • 0.25-0.33 cups water Add gradually until dough holds.
  • 0.5 teaspoon salt
For the Filling
  • 2 large egg yolks Room temperature eggs mix more smoothly.
  • 1 large egg
  • 1 cups brown sugar Fresh brown sugar gives better caramel flavor.
  • 1 tablespoon all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 tablespoon salted butter Adds richness to filling.
  • 1.25 cups whole milk Provides creamier texture.
  • 1 cups white sugar Caramelizes for the filling.
For the Meringue
  • 4 large egg whites
  • 0.5 teaspoon cream of tartar Stabilizes the meringue.
  • 2 teaspoons orange extract Brightens the flavor.
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Method
 

Prepare the Crust
  1. Combine 1¼ cups flour, ½ teaspoon salt, and 1 teaspoon sugar in a bowl.
  2. Cut in ½ cup cold cubed butter with a pastry cutter until crumbly.
  3. Add ¼–⅓ cup cold water a tablespoon at a time until dough holds.
  4. Form a ball, wrap in plastic, and chill for about 50 minutes.
Make the Filling
  1. Whisk ½ cup brown sugar with 1 tablespoon flour in a bowl.
  2. Stir in 2 egg yolks + 1 egg and 1¼ cups milk until smooth.
  3. Heat 1 cup white sugar in a pot over moderate heat until it melts and turns amber.
  4. Add 1 tablespoon hot water and whisk hard until smooth.
  5. Gradually whisk the egg mixture into the hot sugar and cook until thick (3–5 minutes).
  6. Remove from heat and stir in 1 tablespoon salted butter and 2 teaspoons vanilla.
Bake the Pie
  1. Preheat oven to 425°F.
  2. Roll chilled dough on a floured surface to ¼–⅓ inch thick and fit into a pie plate.
  3. Line with parchment and pie weights (or dried beans) and blind-bake for 15–20 minutes.
  4. Lower oven to 350°F, then pour filling into the crust and bake for another 15–20 minutes until set.
Prepare the Meringue
  1. Whisk egg whites with cream of tartar, orange extract, vanilla, and salt in a bowl over simmering water until warm and reaches 160°F.
  2. Transfer to a mixer and beat to medium-stiff peaks.
  3. Spread orange meringue over the cooled pie and toast with a kitchen torch or broil briefly.

Notes

Time-saver: Blind-bake crust the day before. Fold a spoon of peanut butter into the filling for a twist. Store covered in the fridge for up to 3 days or freeze un-topped slices for 1 month.