Description
This delicious Butterscotch Pie with Meringue Topping features a tender homemade butter-flavored Crisco crust filled with rich, creamy butterscotch pudding and topped with a light and fluffy meringue. Perfectly baked for a golden crust and silky filling, this classic dessert is sure to impress and satisfy any sweet tooth.
Ingredients
Scale
Pie Crust
- 2 cups flour (spooned and leveled)
- 1 & 1/2 tablespoons sugar
- 1 teaspoon salt
- 3/4 cup + 2 tablespoons butter-flavored Crisco*
- 1 egg yolk (save the white!)
- 1/4 cup ice water
Butterscotch Filling
- 1 cup brown sugar
- 1/2 teaspoon kosher salt
- 2 tablespoons + 1 teaspoon cornstarch
- 1 & 1/2 cups whole milk
- 1/2 cup heavy cream
- 3 egg yolks (save the whites!)
- 2 tablespoons butter
- 1 teaspoon vanilla
Meringue Topping
- 4 egg whites (room temperature)
- 1/2 cup cold water
- 2 teaspoons cornstarch
- 1 teaspoon vanilla
- 1/2 teaspoon cream of tartar
- 8 tablespoons granulated sugar
Garnishes
- Brown sugar
- Candied pecans
Instructions
- Separate Eggs: Separate the 4 eggs; place 1 egg yolk in a bowl for the pie crust, 3 egg yolks in another bowl for the pudding, and all 4 egg whites in a large clean bowl or stand mixer bowl for the meringue. Let the whites sit at room temperature for at least 30 minutes before beating.
- Prepare Ice Water: Fill a small bowl with ice and water to keep ready for making the crust.
- Mix Dry Ingredients for Crust: Whisk together flour, sugar, and salt in a large bowl.
- Cut in Crisco: Use a pastry cutter or fork to cut in the butter-flavored Crisco until the mixture resembles coarse crumbs with pea-sized chunks.
- Add Egg Yolk and Water: Whisk the single egg yolk with 1/4 cup ice water, then stir into the flour mixture with a fork until just coming together. Knead lightly with floured hands to form dough.
- Divide the Dough: Split the dough in half; shape one half into a disc, place it in a ziplock and freeze for another use.
- Roll Out Dough: Flour a surface and roll the other half of the dough into a circle. Transfer it to a 9-inch pie pan by inverting parchment or rolling onto the pin and setting in pan.
- Form Crust Shape: Fold under excess crust and crimp edges with a fork. Prick the bottom and sides with the fork all over to prevent bubbling.
- Chill the Crust: Refrigerate or freeze the prepared crust for at least 30 minutes.
- Preheat Oven: Set the oven temperature to 450°F.
- Prepare for Blind Baking: Line the bottom of the chilled crust with foil and add pie weights or a substitute to prevent bubbles.
- Bake Crust at High Heat: Bake for 8 minutes, then remove foil and weights.
- Bake More: Return crust to oven and bake another 7-8 minutes until the bottom is no longer shiny and is golden.
- Cool and Lower Oven Temp: Remove crust from oven and reduce the oven temperature to 325°F for later baking steps (continued in the recipe beyond provided text).
Notes
- Ensure egg whites are very clean and grease free to achieve stable meringue.
- Allow egg whites to come to room temperature before beating for best volume.
- Do not overwork the dough; keep chunks of Crisco to maintain flaky crust.
- Pie weights or substitutes (dried beans, rice) help prevent bubbling during crust baking.
- Freezing one half of the dough allows for a quick second pie in the future.
- Folding crust edges instead of trimming keeps extra flakiness and a rustic look.
