This butterscotch pie is a creamy delight, perfect for dessert lovers! With its rich butterscotch filling and a crispy crust, it brings a sweet smile to everyone’s face.
Making this pie feels like a warm hug from the oven! I love it served chilled with a dollop of whipped cream on top—so yummy, you’ll want seconds. 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your crust. If you need a gluten-free option, use a gluten-free all-purpose flour blend. I’ve tried it, and it works well!
Brown Sugar: Light brown sugar gives that iconic butterscotch flavor. You can substitute it with dark brown sugar for a richer taste. Just note that it might be a tad more intense.
Unsalted Butter: I prefer unsalted butter for greater control over salt levels. If you only have salted butter, reduce the added salt in the recipe.
Whole Milk: For creaminess, whole milk is perfect. However, you can substitute with half-and-half for an even richer filling, or use almond milk for a dairy-free option.
Egg Whites: Large egg whites are key for the meringue. If you have egg replacer or aquafaba (chickpea water), you can use that as a vegan substitute.
How Do You Make a Flaky Pie Crust?
The pie crust is essential to any great pie. Here’s a quick guide to ensure your crust comes out flaky and delicious:
- Chill your butter for at least 30 minutes before using; cold butter helps create those flaky layers.
- Don’t overmix the dough—combine it just enough until it forms a rough ball. This keeps the crust tender.
- After rolling out, chill the crust in the pie pan for about 15 minutes before baking to prevent shrinking.
What’s the Best Way to Achieve Perfect Meringue?
For the meringue topping, follow these tips to get that perfect, glossy finish:
- Ensure your mixing bowl and beaters are completely clean and dry to help the egg whites whip up properly.
- Adding cream of tartar helps stabilize the egg whites while whipping, creating a fluffier meringue.
- Spread the meringue over the filling while it’s still hot, this helps it adhere and prevents shrinking.
Butterscotch Pie with Toasted Meringue Topping
Ingredients:
For the crust:
- 1 ¼ cups all-purpose flour
- ¼ tsp salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 3-4 tbsp ice water
For the butterscotch filling:
- 1 cup packed light brown sugar
- 2 tbsp cornstarch
- ½ tsp salt
- 1 ½ cups whole milk
- ⅓ cup unsalted butter (about 5 ½ tbsp)
- 3 large egg yolks, beaten
- 1 ½ tsp vanilla extract
For the meringue topping:
- 3 large egg whites
- 6 tbsp granulated sugar
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
How Much Time Will You Need?
This recipe will take about 30 minutes of preparation time, plus 25 minutes for baking and around 3 hours to chill in the refrigerator. So, set aside around 4 hours to create this delicious pie!
Step-by-Step Instructions:
1. Make the crust:
In a large bowl, whisk together the flour and salt. Next, cut in the cold butter using a pastry blender or your fingers until the mixture looks like coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
2. Prepare the crust shell:
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Carefully transfer the dough to the pie pan, trim the edges and flute them as you like. Don’t forget to prick the bottom with a fork to prevent bubbling! Line the crust with parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and parchment. Continue baking for another 5-7 minutes until lightly golden. After that, let it cool slightly.
3. Prepare the butterscotch filling:
In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Cook this mixture over medium heat, stirring constantly until it thickens and comes to a boil. Boil for 1 minute, then reduce the heat to low. Gradually whisk about half of this hot mixture into the beaten egg yolks, then return this to the saucepan and cook, stirring for 2 more minutes. Finally, remove from heat and stir in the butter and vanilla until the butter melts and everything is smooth.
4. Assemble the pie:
Pour the hot butterscotch filling into the baked pie crust. Use a spatula to smooth the top evenly.
5. Make the meringue topping:
In a clean bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form. Finally, mix in the vanilla extract.
6. Top and brown the meringue:
Spread the meringue over the hot filling, making sure to seal it to the crust edges to prevent it from shrinking. Use the back of a spoon or spatula to create peaks on the surface. You can brown the meringue with a kitchen torch or briefly place it under a hot broiler—just keep a close eye so it doesn’t burn!
7. Chill and serve:
Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours to set completely. Once chilled, slice it up and enjoy this lovely buttercream pie topped with toasted meringue!
This recipe combines the rich and smooth butterscotch filling with a beautifully toasted, fluffy meringue topping, all tucked into a flaky, lightly golden crust. Perfect for any dessert table!
Can I Use Store-Bought Pie Crust for This Recipe?
Absolutely! If you’re short on time, a store-bought pie crust is a great time-saver. Just be sure to follow the package instructions for pre-baking if needed.
Can I Make This Pie in Advance?
Yes, you can prepare the butterscotch filling and the pie crust a day ahead. Just store them separately; fill the crust with the filling the day you plan to serve it, and top it with meringue right before serving!
What If My Meringue Sinks or Weeps?
For a fluffy meringue that holds its shape, make sure to spread it over the filling while it’s hot. Also, be sure to seal the meringue to the edges of the crust to prevent it from shrinking or weeping.
How Should I Store Leftover Butterscotch Pie?
Leftovers can be stored in the refrigerator, covered lightly with plastic wrap for up to 3 days. Try to consume it within this period for the best texture and flavor!
