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Butterscotch Pie

Butterscotch Pie


  • Author: Audrey
  • Total Time: 34 minute
  • Yield: 8 servings 1x

Description

You’ll love this Butterscotch Pie especially if you are a big fan of pies. This pie is like creamy pudding topped with an impressive meringue.


Ingredients

Scale

6 tbsp butter

Dough for single-crust pie

6 tbsp all-purpose flour

2 c. whole milk

3 large egg yolks, room temperature, beaten

11/2 c. packed brown sugar

1 tsp vanilla extract

1/4 tsp salt

MERINGUE:

1/4 tsp cream of tartar

1/2 c. sugar

3 large egg whites, room temperature


Instructions

Roll the dough to a 1/8-inch thick circle on a lightly floured surface. To a 9-inch pie plate, transfer the dough. Make sure to trim half an inch of the dough beyond the rim of the plate, then flute the edges. Place in the fridge to chill for 30 minutes.

Prepare the oven. Preheat it to 425 degrees.

Using a double thick foil, line the unpricked crust and fill it with dried beans, uncooked rice, or pie weights. Place on the lower oven rack and bake for about 15 to 20 minutes until the edge is light golden brown. Then, take the foil and weights off. Continue baking for another 3 to 6 minutes or until the bottom is golden brown. Let the crust cool on a wire rack and adjust the oven setting to 350 degrees.

Melt the butter in a saucepan. Once melted, take the pan off the heat. Stir in the flour until smooth. And stir the brown sugar and place the pan back on the heat. Whisk in the milk and salt until incorporated. Cook further while stirring on medium-high heat until the mixture has thickened and is bubbly. Decrease the heat. Cook and stir for another 2 minutes. Remove the pan from the heat. Into the egg yolks, stir in about 1 c. of the hot filling. Add this to the mixture in the pan while stirring regularly. Bring everything to a gentle boil and cook for 2 minutes more, stirring. Take off the heat and gently mix in the vanilla. Into the crust, pour the mixture.

To make the meringue: In a small bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Then, slowly add in the sugar, about 1 tbsp at a time, beating on high speed until stiff glossy peaks form and the sugar has been dissolved. On top of the hot filling, evenly spread the meringue, making sure to seal the edge to the crust.

Place in the oven and bake for 12 to 15 minutes or until the meringue is golden brown. Remove from the oven when done and move to a wire rack to cool for about 1 hour. Then, chill in the fridge for at least 3 hours before serving.

Notes

Dough for single-crust pie:

Mix 1 1/4 c. all-purpose flour with 1/4 tsp salt. Then, cut in half a cup of cold butter until crumbly. Slowly add 3 to 5 tablespoons of ice water, stirring using a fork until the dough holds together when pressed. Form the dough into a disk. Cover and keep in the fridge for an hour.

How To Make it Gluten-free:

Opt to use gluten-free pie crust or make your own.

Substitute all-purpose flour with gluten-free flour.

  • Prep Time: 30 minutes + chilling
  • Cook Time: 15 minutes + cooling
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 Serving
  • Calories: 313
  • Sugar: 40.3 g
  • Sodium: 184.4 mg
  • Fat: 11.4 g
  • Carbohydrates: 48.2 g
  • Protein: 5.5 g
  • Cholesterol: 95.2 mg

Keywords: Butterscotch Pie