Indulge in the rich, creamy goodness of Butterscotch Pie, a classic dessert that promises to tantalize your taste buds and leave you craving for more. This delectable pie features a buttery crust filled with a velvety smooth butterscotch filling, topped with a cloud-like meringue that adds the perfect touch of sweetness. Whether it’s for a special occasion or simply to satisfy your sweet tooth, this Butterscotch Pie is sure to impress!
In our household, Butterscotch Pie isn’t just a dessert—it’s a tradition. Ever since I stumbled upon this recipe, it has become a much-anticipated treat for my husband and our little family. I still remember the first time I made it; the aroma of brown sugar and butter filled the kitchen, drawing everyone in like bees to honey. As we sat around the table, savoring each heavenly bite, I knew this pie would hold a special place in our hearts. Now, it’s a staple for birthdays, holidays, and any day we need a little extra sweetness in our lives. The joy it brings to my loved ones is truly priceless.
Why This Butterscotch Pie Deserves a Place on Your Table:
- Rich, velvety butterscotch filling that melts in your mouth with every bite.
- Flaky, buttery crust that provides the perfect contrast in texture.
- Light and airy meringue topping, delicately sweetened to perfection.
- Made with simple, pantry-friendly ingredients that you likely already have on hand.
- A timeless dessert that’s sure to impress guests and family alike.
Ingredients:
- Dough for single-crust pie
- 85 grams (6 tablespoons) butter
- 48 grams (6 tablespoons) all-purpose flour
- 330 grams (1-1/2 cups) packed brown sugar
- 475 ml (2 cups) whole milk
- 1/4 teaspoon salt
- 3 large egg yolks, room temperature, beaten
- 1 teaspoon vanilla extract
- MERINGUE:
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 100 grams (1/2 cup) sugar
Directions:
- Roll out the dough on a lightly floured surface to a 1/8-inch thickness. Transfer it to a 9-inch pie plate and trim the edges, leaving a 1/2-inch overhang. Flute the edge of the crust. Refrigerate for 30 minutes. Preheat the oven to 425°F (220°C).
- Line the chilled crust with a double layer of foil. Fill it with pie weights, dried beans, or uncooked rice. Bake on the lower oven rack until the edges are light golden brown, about 15-20 minutes. Remove the foil and weights and bake for an additional 3-6 minutes until the bottom is golden brown. Cool the crust on a wire rack and reduce the oven temperature to 350°F (175°C).
- In a saucepan, melt the butter. Remove from heat and stir in the flour until smooth. Add the brown sugar and stir until combined. Return the pan to heat and gradually stir in the milk and salt until well blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce the heat and cook for an additional 2 minutes, stirring constantly. Remove from heat. Gradually stir about 1 cup of the hot filling into the beaten egg yolks, then return the mixture to the saucepan, stirring constantly. Bring to a gentle boil and cook for 2 minutes longer. Remove from heat and stir in the vanilla extract. Pour the filling into the prepared crust.
- For the meringue, beat the egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and the sugar is dissolved. Spread the meringue evenly over the hot filling, sealing the edges to the crust.
- Bake the pie until the meringue is golden brown, about 12-15 minutes. Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving. Refrigerate any leftovers.
Notes:
- For a shortcut, you can use a pre-made pie crust instead of making it from scratch.
- Ensure the egg whites are at room temperature for the meringue to achieve the best volume.
- Store leftover pie in the refrigerator for up to 3 days.
