Indulge in the rich, buttery goodness of this homemade butterscotch pie. With a flaky crust, creamy filling, and a dreamy meringue topping, it’s the perfect dessert to satisfy your sweet tooth. Let’s get baking!
Ingredients:
Crust:
| 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:
| 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 |
Meringue Topping:
| Ingredient | Quantity |
|---|---|
| White sugar | 1 cup |
| Large egg whites | 4 |
| Cream of tartar | ½ teaspoon |
| Orange extract | 2 teaspoons |
| Vanilla extract | 1 teaspoon |
| Salt | Pinch |
Instructions:
- Prepare the Crust:
- Combine flour, butter, sugar, and salt.
- Gradually add water, mixing until dough forms.
- Refrigerate dough for at least 30 minutes.
- Roll out dough, place in pie dish, and bake for 12-15 minutes with weights.
- Remove weights and bake for an additional 5-7 minutes.
- Make the Butterscotch Filling:
- Combine brown sugar, flour, and milk in a saucepan.
- Cook over medium heat until thickened.
- Whisk together egg yolks and whole egg. Temper with hot butterscotch mixture.
- Pour egg mixture into saucepan, cook for 2-3 minutes, stirring constantly.
- Remove from heat, stir in vanilla and butter.
- Pour filling into cooled crust. Prepare the Meringue:Beat egg whites and cream of tartar until soft peaks form.Gradually add sugar, beating on high speed until stiff peaks form.Add orange and vanilla extracts, and salt, beat for 1 minute.Assemble and Bake:Spread meringue over filling, sealing edges.Create peaks in meringue.Bake at 350°F (175°C) for 10-12 minutes.Cool completely, then refrigerate for at least 2 hours.