Description
A rich and buttery classic dessert with a smooth filling and a flaky crust, topped with meringue.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cut into chunks
- 1/4 teaspoon salt
- 3–5 tablespoons ice water
- 2 cups whole milk
- 1 cup packed brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks, lightly beaten
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough begins to form a ball.
- Wrap the dough in plastic wrap and refrigerate for at least an hour.
- Roll out the dough on a lightly floured surface to fit a 9-inch pie plate.
- Transfer the dough to the pie plate, trim the edges, and flute as desired.
- Blind bake the crust by lining it with parchment paper, filling it with pie weights or dried beans, and baking at 350°F (175°C) for 15-20 minutes.
- In a medium saucepan, combine the brown sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly until thickened and boiling.
- Remove from heat and temper the egg yolks by adding a small amount of hot mixture to them, whisking constantly. Return to saucepan, cook for an additional 2 minutes, then remove from heat and stir in the butter and vanilla until smooth.
- In a bowl, beat the egg whites and cream of tartar until soft peaks form; gradually add sugar until stiff peaks form.
- Spread the meringue over the filling, sealing to the edges of the crust.
- Bake at 350°F (175°C) for 12-15 minutes until golden brown.
Notes
Serve chilled for the best flavor, and avoid freezing to maintain texture.
- Prep Time: 60 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 225mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: butterscotch pie, dessert, pie recipe, classic desserts