Creamy Homemade Butterscotch Pie

A flaky pastry crust holds an inspired filling of butterscotch custard and orange meringue. This pie is sweet, popular and really sensational. Everyone is going to want a slice of this pie and most people will probably be down for that second slice too! It’s a little like lemon meringue pie but deliciously different.

There aren’t any shortcuts when making this pie. It deserves to be made from scratch rather than with store-bought pudding mixes and so on. The orange meringue is what really sets this sweet pie apart, offering a tangy and zesty flavor that partners beautifully with the butterscotch filling.

You need to start off with very cold butter because this is what makes the pastry crust flaky rather than dense and stodgy. You also need to brown the sugar to make the rich butterscotch custard. And the orange extract in the orange meringue is just stunning!

Why You’ll Love the Recipe:

This delicious pie is so sweet and delicious. It makes a change from lemon meringue pie and has such a wonderful homemade, charming flavor. 

How to Serve It:

A slice of pie makes a tasty dessert. 

Can You Make It Ahead?

Yes, you can prepare it in advance and keep it chilled until serving.

Variations and Substitutions:

Try lemon or lime extract in place of the orange, or blend some ground walnuts or pecans into the pie crust. Coconut milk can be used in place of the whole milk and it adds a tropical kiss of flavor.

Ingredients:

FOR THE CRUST:

• All-purpose flour
• Unsalted butter
• White sugar
• Water
• Salt

FOR THE FILLING:

• Egg yolks and egg
• Brown sugar
• All-purpose flour
• Vanilla extract
• Salted butter
• Whole milk

FOR THE MERINGUE TOPPING:

• White sugar
• Egg whites
• Cream of tartar
• Orange extract
• Vanilla extract
• Pinch of salt

How to make Creamy Homemade Butterscotch Pie:

First make the crust. Combine the flour, salt and sugar in a bowl and cut in the butter cubes using a pastry cutter until crumbly.

Add cold water until the dough holds together. You might not need it all.

Roll the dough into a ball, wrap it in plastic wrap and put it in the fridge for about 50 minutes.

For the filling, blend ½ cup of brown sugar with the flour and then mix in the egg and egg yolks and the milk until smooth.

Dissolve the rest of the sugar in a heavy pot over a moderate heat.

Add a tablespoon of hot water to the dissolved sugar and whisk, then blend in the egg mixture and cook until thick.

Take it off the heat and stir in the butter and vanilla.

Preheat the oven to 425°F.

Roll out the dough on a floured work surface to about ¼ or ⅓-inch thick and put it in a pie plate.

Line the crust with parchment paper, add pie weights (or dried beans) and for 15 to 20 minutes.

Turn the oven down to 350°F.

Pour the filling into the crust and bake for a further 15 to 20 minutes, then let the pie cool.

To make the meringue, heat a pot with 2 inches of water and put a glass bowl on top.

Add the meringue ingredients to the bowl and whisk until it reaches 160°F.

Transfer this mixture into a mixer and whisk until it forms medium-stiff peaks.

Top the cooled pie with the orange meringue mixture. 

You can use a kitchen torch to toast the meringue topping if you have one.

This wonderful pie isn’t hard to make and it’s so good. The crust is sweet and crumbly, the butterscotch filling is creamy and rich, and the orange meringue topping is just perfect.

Storage Instructions:

Leftovers will keep for up to 4 days in an airtight container or wrapped with foil or plastic wrap in the refrigerator. It can also be frozen for a couple of months and thawed overnight in the fridge.

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