Description
Homemade butterscotch pie delights dessert enthusiasts with its rich, caramel-like flavor. Silky custard nestled in a flaky crust promises a sweet indulgence you’ll savor to the last delectable bite.
Ingredients
Scale
- 1 1/4 cups (158 g) all-purpose flour
- 1/2 cup (113 g) unsalted butter (cold and cubed)
- 1 cup (220 g) brown sugar
- 1 1/4 cups (296 ml) whole milk
- 4 large egg whites
- 2 large egg yolks
- 1 large egg
- 1 cup (200 g) granulated sugar
- 1/2 cup (113 g) cold water
- 1 tbsp all-purpose flour
- 1 tbsp salted butter
- 2 tsps vanilla extract
- 1 tsp pure vanilla extract
- 2 tsps orange extract
- 1 tsp granulated sugar
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1/2 tsp fine sea salt
- 1 pinch fine sea salt
Instructions
- In a mixing bowl, blend flour, sugar, and salt to create a uniform dry mixture.
- Introduce cold butter cubes and use a pastry cutter to break down butter until the mixture resembles coarse crumbs.
- Gradually add cold water, mixing until the dough coheres into a compact ball.
- Wrap the dough in plastic and refrigerate for 50 minutes to rest and firm up.
- Create the filling by whisking brown sugar, flour, eggs, and milk until smooth and free of lumps.
- Caramelize remaining brown sugar in a heavy pan over medium heat until it transforms to a rich golden color.
- Add hot water to the caramelized sugar, stirring continuously to prevent burning.
- Gradually incorporate the egg-milk mixture, cooking and stirring until the filling thickens to a pudding-like consistency.
- Remove from heat and fold in vanilla extract and butter for enhanced flavor.
- Preheat oven to 425°F (220°C) and prepare a pie plate.
- Roll out chilled dough on a floured surface to 1/4-inch thickness and carefully transfer to pie plate.
- Line crust with parchment paper, add pie weights, and blind bake for 15-20 minutes until lightly golden.
- Reduce oven temperature to 350°F (175°C).
- Pour prepared filling into pre-baked crust and bake for an additional 15-20 minutes.
- Create meringue by heating egg whites, sugar, and cream of tartar in a double boiler to 160°F (71°C).
- Transfer heated mixture to mixer and whip on medium-high speed until stiff, glossy peaks form.
- Spread meringue over cooled pie, creating decorative peaks and swirls.
- Optional: Use a kitchen torch to lightly brown the meringue’s surface for added visual appeal.
Notes
- Customize the pie crust by substituting some flour with almond or coconut flour for a gluten-free alternative.
- Ensure butter is ice-cold when making the crust to achieve a flakier, more tender texture.
- Control the sweetness by adjusting brown sugar quantities according to personal preference.
- Use a digital thermometer for precise temperature monitoring during sugar and meringue preparation to prevent burning or undermixing.
- Prep Time: 1 hour 10 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 263 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 115 mg