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Creamy Homemade Butterscotch Pie

This Creamy Homemade Butterscotch Pie is a beloved dessert that brings warmth and joy to any gathering, with a rich filling and flaky crust that's crowd-pleaser.
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Prep Time 1 hour 40 minutes
Cook Time 40 minutes
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.25 cups all-purpose flour Use King Arthur flour for best results.
  • 0.5 teaspoons salt
  • 1 teaspoon sugar
  • 0.5 cups cubed unsalted butter Cold and cubed for flaky crust.
  • cold water Gradually added until dough holds together.
For the filling
  • 0.5 cups brown sugar For caramel-like flavor.
  • 1 tablespoons all-purpose flour
  • 3 large eggs Separated, yolks for filling, whites for meringue.
  • 2 cups whole milk Key for a creamy filling.
  • 1 tablespoons salted butter Added at the end for flavor.
  • 2 teaspoons vanilla extract For flavor.
  • 1 pinch cream of tartar For meringue.
  • 0.5 cups sugar For meringue.

Method
 

Preparation of the crust
  1. In a bowl, mix 1¼ cups flour, ½ teaspoon salt, and 1 teaspoon sugar.
  2. Cut in the cubed butter until crumbly.
  3. Gradually add cold water until the dough holds together.
Chilling the dough
  1. Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for about 50 minutes.
Making the filling
  1. In a separate bowl, blend ½ cup brown sugar with 1 tablespoon flour.
  2. Stir in the egg yolks and milk until smooth.
Cooking the filling
  1. In a heavy pot, dissolve the remaining brown sugar over moderate heat.
  2. Add a tablespoon of warm water and whisk to combine.
  3. Gradually blend in the egg mixture and cook until thick.
Adding flavorings
  1. Remove from heat and stir in 1 tablespoon salted butter and 2 teaspoons vanilla extract.
Baking the crust
  1. Preheat the oven to 425°F (220°C).
  2. Roll out the chilled dough and place it in a pie plate.
  3. Line the crust with parchment paper and fill with weights.
  4. Bake for 15-20 minutes, then reduce the oven temperature to 350°F (175°C).
Baking the pie
  1. Pour the butterscotch filling into the crust and bake for another 15-20 minutes.
  2. Allow the pie to cool.
Making the meringue
  1. Using a pot with water, heat the egg whites, cream of tartar, and sugar until it reaches 160°F (71°C).
  2. Whisk until medium-stiff peaks form.
Topping the pie
  1. Spread the meringue on the cooled pie.
  2. If desired, use a kitchen torch to toast the top.

Notes

Tips: Chill the butter for a flaky crust, take your time with the filling for perfect texture, and use fresh eggs for better meringue.