Butterscotch Pie

5 from 5 votes

In this butterscotch pie, rich butterscotch custard is poured into a homemade flaky pie crust and topped with a sweet orange meringue.

Prep Time1 30

Cook Time30

Total Time2

Course: Dessert

Cuisine: American

Servings: servings

Calories: 450kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Pie Crust

1 1/4 cup all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/2 cup salted Butter very cold, cubed
1/4 cup water very cold, up to 1/3 cup

For the Filling

1 cup light brown sugar divided
1 tablespoon all-purpose flour
1 large egg
2 large egg yolks
1 1/4 cup whole milk
2 teaspoon vanilla extract
1 tablespoon salted butter

For the Orange Meringue

4 large Egg whites
1/2 teaspoon Cream of tartar
1 cup Granulated sugar
large pinch of fine sea salt
1 teaspoon vanilla extract
2 teaspoons orange extract

Instructions

For the Crust

In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
Next add your butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
Slowly add the cold water into the flour until a ball of dough forms. Start with 1/4 cup and add more water if you need it. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
Remove the dough from the bowl and round into a ball. Cover the ball tightly with plastic wrap and place in the refrigerator for 45-55 minutes to rest.

For the Filling

Mix ½ cup of brown sugar with flour. Mix egg and egg yolks and add to the sugar mixture. Add milk and beat well with a whisk then set aside.
Brown remaining brown sugar in a heavy pan over medium heat. Allow the sugar to melt slowly. When completely dissolved, continue to cook until the syrup is a golden color.
When sugar is browned, add 1 tbsp of very hot water, whisking constantly. Add a little of the sugar mixture into the egg mixture whisking quickly and consistently. Once eggs are up to temperature, continue whisking then slowly add the egg-milk mixture into the browned sugar. Cook until it thickens.
Remove from heat and add vanilla and butter.

To Assemble

Preheat the oven to 425 degrees.
Remove dough from the fridge and add a bit of flour to a working surface or clean counter and place dough on it. Using a rolling pin, quickly roll dough out to about 1/4-1/3 inch thickness and place in your pie plate.
Line the dough with parchment paper and add pie weights to your crust then bake for 15-20 minutes.
Next remove pie crust from the oven and lower the temperature to 350.
Pour filling into baked pie crust.
Bake at 350 degrees for 15-20 minutes then allow to cool. In the meantime, prepare the meringue.

For the Meringue

Bring a medium pot filled with about 2 inches of water to a simmer over medium-low heat. Set a medium bowl over the pot, add all the ingredients, and whisk to combine. Then heat, whisking constantly, or beating with a hand mixer, until the mixture reaches 160 F on a thermometer.
Remove the bowl from the heat and continue to whisk or transfer the heated mixture to the bowl of a stand mixer fitted with the whip attachment. Whip the mixture on medium-high speed until it reaches medium peaks, 2 to 3 minutes for the regular meringue, or 4 to 5 minutes for the mile high version.
Pile the meringue on top of the cooled pie. Spread the meringue out to the edges, but keep it mounded a bit higher in the middle. If desired, toast the meringue with a kitchen torch.

Notes

How to store

Butterscotch Pie is so deliciously creamy when served cold from the fridge y'all. Once it's cooled completely, you should pop in the fridge. To store in the fridge you'll want to take care not to let plastic wrap stick to the delicate meringue on top. Use a few toothpicks and poke them into the meringue about halfway. This will allow the plastic wrap to sit above the pie, but still, keep it covered for freshness.

How long will butterscotch pie last in the refrigerator?

The pie will last in the fridge for about 3 days due to the meringue topping which will start to weep some.

Can I freeze leftovers?

Honestly boos, I don't recommend freezing this pie. The meringue is made with egg whites and will not freeze well.

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