Rich butterscotch custard in a homemade flaky pie husks and topped with a sweet orange meringue. No pudding here! This truly homemade butterscotch will bring out those sweet, nutty, and velvety flavors you won’t be worldly-wise to forget.
If you’re in tuition of pies for this Thanksgiving dinner, be sure to bring this one along. Your guests will fall in love with it, promise! Have to bring increasingly than one? Try this fun S’mores Pumpkin Pie for the kiddos or a increasingly traditional Southern Pecan Pie Recipe.
Why you’ll love this Homemade Butterscotch Pie Recipe
Move over salted caramel! This butterscotch pie has lovely hints of that caramel savor with deeper notes of butter and molasses. If butterscotch instant pudding or butterscotch putting cups are a favorite of yours, you’ll love the elevated butterscotch savor in this homemade pie.
This pie is homemade lanugo to the homemade crust, and it’s veritably worth it to put in the uneaten bit of effort to prepare this recipe from scratch.
What is butterscotch?
Simply put, butterscotch is a combination of butter and brown sugar. Similar to caramel which is sugar and water, combined and cooked lanugo until it’s browned. Butterscotch does have a caramel taste but with richer, creamier notes of butter and molasses.
Ingredients
For the Pie Crust
All-purpose flour: The weightier practice for using flour when sultry is to measure it on a kitchen scale. Too much flour will result in a dry and crumbly pie crust.
Granulated sugar: White granulated sugar, sifting surpassing use will help unravel lanugo any solid sugar clumps.
Salt: Always for savor and balance.
Land O Lakes® Unsalted Butter in Half Sticks: Very unprepossessed butter, if at any point your butter is warming too quickly put it when into the fridge until cooled again.
Water: Very unprepossessed water, subtracting ice cubes will help alimony it chilled while you’re working with the dough.
For the Filling
Brown sugar: Either light or visionless brown sugar will work. Visionless brown sugar just has increasingly molasses in it, which may create a deeper butterscotch flavor. For a milder butterscotch flavor, use light brown sugar. Or mix them!
All-purpose flour: Were using only a small value of flour to help bring the filling together and requite it a linty texture.
Egg & Egg yolks: These eggs will be the main thickener in your butterscotch pie.
Whole milk: Whole milk provides the uneaten fat other kinds of milk won’t provide for a linty custardy filling.
Vanilla extract: Pure vanilla pericope for flavor
Unsalted butter: Butterscotch filling isn’t butterscotch without butter. Use a good quality butter like Land O Lakes® for that rich velvety savor you love.
For the Orange Meringue
Egg whites: Room-temperature egg whites will be essential in making your meringue successful.
Cream of tartar: Helps to stabilize the egg white, giving you the tall wispy meringue that will set your pie apart.
Granulated sugar: Regular white sugar will work perfectly as it dissolves quickly.
Sea salt: For savor and balance.
Pure vanilla extract: Pure vanilla pericope will requite you the most pure vanilla flavor, homemade vanilla will be just as good too!
Orange extract: Orange pericope can moreover be replaced with orange juice or orange zest if the pericope isn’t misogynist to you.
How to make Butterscotch Pie
For the Crust
In a medium-sized bowl, add flour, sugar, and salt and whisk together to combine.
Next, add your butter cubes to the flour, and using your pastry cutter, cut the butter into the flour mixture until various-sized crumbs appear.
Slowly add the unprepossessed water to the flour until a wittiness of dough forms. Start with 1/4 cup and add increasingly 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 trencher and round it into a ball. Cover the wittiness tightly with plastic wrap and place it in the refrigerator for 45-55 minutes to rest.
For the Filling
Mix ½ cup sugar with flour. Mix egg and egg yolks and add to the sugar mixture. Add milk, and salt and write-up well with a whisk then set aside.
Brown ½ cup of sugar in a heavy pan over medium-high heat. Indulge the sugar to melt slowly. When completely dissolved, protract to melt until the syrup is a golden color.
When sugar is browned, add 1 tbsp of very hot water, stirring constantly. Protract whisking as you slowly add the egg-milk mixture to the browned sugar. Melt 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 wipe counter and place dough on it. Using a rolling pin, quickly roll the dough out to well-nigh 1/4-1/3 inch thickness and place on your pie plate.
Line the dough with parchment paper and add pie weights to your husks then torch for 15-20 minutes.
Next, remove the pie husks from the oven and lower the temperature to 350.
Pour filling into baked pie crust.
Bake at 350 degrees for 15-20 minutes then indulge to cool. In the meantime, prepare the meringue.
How to make Orange Meringue
Bring a medium pot filled with well-nigh 2 inches of water to a simmer over medium-low heat. Set a medium trencher over the pot, add all the ingredients, and whisk to combine. Then heat, whisking constantly, or vibration with a hand mixer until the mixture reaches 160 F on a thermometer.
Remove the trencher from the heat and protract to whisk or transfer the heated mixture to the trencher 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 meringue out to the edges, but alimony it mounded a bit higher in the middle. If desired, toast the meringue with a kitchen torch.
What is meringue?
Meringue is a topping made by combining granulated sugar and egg whites, warming them together over a water bath, then whipping them until stiff. The result is an incredibly zappy yet decadent topping used for cakes, pies, macarons and so much more!
For plane increasingly information on Meringues, trammels out my Lemon Meringue Pie for some useful tips and tricks.
How to store
Butterscotch Pie is so deliciously linty when served unprepossessed from the fridge. To store in the fridge you’ll want to take superintendency not to let plastic wrap stick to the soft-hued meringue on top. Use a few toothpicks and poke them into the meringue well-nigh halfway. This will indulge the plastic wrap to sit whilom the pie, but still, alimony it covered for freshness.
Can I freeze Butterscotch Pie with Meringue? It is not recommended to freeze this pie. The meringue is made with egg whites and will not freeze well.
Expert Tips
Tips for Meringue
- Separate your eggs while they’re still cold. You’ll lessen the endangerment of getting yolk into your whites as their easier to separate cold.
- Before whisking indulge your egg whites to come to room temperature.
- Make sure there are no traces of oil or butter on any of the bowls, utensils, or equipment used to make the meringue. This will stupefy the texture of the fluffy meringue.
Can I use a store bought pie crust?
Of course, if you’re short on time a pre-baked pie shell will still be a perfect husks for this succulent recipe.
More succulent pie recipes
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Butterscotch Pie
Ingredients
For the Pie Crust
- 1 1/4 cup All purpose flour
- 1 teaspoon Granulated sugar
- 1/2 teaspoon Salt
- 1/2 cup unsalted Butter very cold, cubed
- 1/4 cup Water very cold, up to 1/3 cup
For the Filling
- 1 cup 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 Pure 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 unprepossessed water into the flour until a wittiness of dough forms. Start with 1/4 cup and add increasingly 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 trencher and round into a ball. Cover the wittiness 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 write-up well with a whisk then set aside.
- Brown remaining brown sugar in a heavy pan over medium heat. Indulge the sugar to melt slowly. When completely dissolved, protract to melt until the syrup is a golden color.
- When sugar is browned, add 1 tbsp of very hot water, whisking constantly. Protract whisking as you slowly add the egg-milk mixture into the browned sugar. Melt 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 wipe counter and place dough on it. Using a rolling pin, quickly roll dough out to well-nigh 1/4-1/3 inch thickness and place in your pie plate.
- Line the dough with parchment paper and add pie weights to your husks then torch for 15-20 minutes.
- Next remove pie husks from the oven and lower the temperature to 350.
- Pour filling into baked pie crust.
- Bake at 350 degrees for 15-20 minutes then indulge to cool. In the meantime, prepare the meringue.
For the Meringue
- Bring a medium pot filled with well-nigh 2 inches of water to a simmer over medium-low heat. Set a medium trencher over the pot, add all the ingredients, and whisk to combine. Then heat, whisking constantly, or vibration with a hand mixer, until the mixture reaches 160 F on a thermometer.
- Remove the trencher from the heat and protract to whisk or transfer the heated mixture to the trencher 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 upper version.
- Pile the meringue on top of the cooled pie. Spread the meringue out to the edges, but alimony it mounded a bit higher in the middle. If desired, toast the meringue with a kitchen torch.
Nutrition
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