Grandma’s Butterscotch Pie

This butterscotch pie recipe combines rich caramelized brown sugar, silky custard, and a cloud of orange-kissed meringue that’ll make your taste buds dance with joy.

This isn’t just any butterscotch pie – it’s a three-layer masterpiece that starts with a perfectly flaky crust, cradles a deeply flavored butterscotch filling, and gets crowned with a mile-high orange meringue that’s toasted to golden perfection.

Let’s gather everything we need to create this showstopping dessert!

Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 cup salted butter, very cold and cubed
• 1/4 to 1/3 cup ice-cold water

For the Butterscotch Filling:

• 1 cup light brown sugar, divided
• 1 tablespoon all-purpose flour
• 1 large egg
• 2 large egg yolks
• 1 1/4 cups whole milk
• 2 teaspoons vanilla extract
• 1 tablespoon salted butter

For the Orange Meringue:

• 4 large egg whites
• 1/2 teaspoon cream of tartar
• 1 cup granulated sugar
• Large pinch of fine sea salt
• 1 teaspoon vanilla extract
• 2 teaspoons orange extract

Steps

1. Start with the crust: In a medium bowl, whisk together 1 1/4 cups flour, 1 teaspoon sugar, and 1/2 teaspoon salt. Cut in the cold butter until you see various-sized crumbs (pea-sized is perfect). Gradually add 1/4 cup ice water, adding more only if needed. The dough should just come together but not be sticky.
2. Shape dough into a ball, wrap tightly in plastic, and chill for 45-55 minutes. This rest time is crucial for tender crust!
3. For the filling, combine 1/2 cup brown sugar with flour in a bowl. Whisk in egg, yolks, and milk until smooth. Set aside.
4. In a heavy saucepan over medium heat, caramelize remaining brown sugar until it reaches a deep amber color (8-10 minutes). When sugar is completely melted and golden, carefully add 1 tablespoon very hot water while whisking constantly.
5. Temper the egg mixture by slowly adding small amounts of the hot caramel while whisking vigorously. Then pour everything back into the pan and cook until thickened (5-7 minutes), stirring constantly. The filling should coat the back of a spoon.
6. Preheat oven to 425°F (218°C). Roll chilled dough to 1/4-inch thickness and transfer to pie plate. Line with parchment and pie weights, then blind bake for 15-20 minutes.
7. Lower temperature to 350°F (175°C) and pour in filling. Bake for 15-20 minutes more until filling is set but still slightly jiggly in center.
8. For the meringue, heat egg whites and sugar in a double boiler to 160°F (71°C), then whip to medium peaks (4-5 minutes). The meringue should be glossy and hold its shape.
9. Pile high on cooled pie and toast with a kitchen torch until golden brown.