Directions to follow
Let’s get started with the steps! It might seem like a marathon at first, but you’ll find it flows effortlessly with a bit of preparation.
Make the Filling: In a saucepan over medium heat, melt the butter. Once it’s melted, stir in the brown sugar and keep stirring until it’s bubbly and resembles caramel. Whisk in the flour and salt until you have a smooth mixture. Gradually pour in the milk, whisking constantly to prevent lumps! Cook this mixture until it starts to thicken.
Add Egg Yolks: In a small bowl, whisk the egg yolks. Slowly add a ladle of the hot filling into the yolks while whisking to temper them. Pour the yolk mixture back into the saucepan and continue cooking until the filling is thick, silky, and pudding-like. Remove from heat and stir in the vanilla extract, then pour the filling into your pre-baked crust.
Make the Meringue: In a mixing bowl, beat the egg whites, cream of tartar, and sugar until you reach glossy stiff peaks. Spread the meringue over your hot filling, sealing the edges to prevent shrinking. Finally, bake at 350°F (175°C) for 10–12 minutes, or until it’s beautifully golden.
Note: If you prefer whipped cream, allow the pie to cool completely before topping with it and chill for at least 2 hours for clean slicing.
Best ways to enjoy it
When it’s time to serve Old-Fashioned Butterscotch Pie, consider a few creative ideas to enhance the experience. Pair slices with a dollop of freshly whipped cream or a scoop of vanilla ice cream for contrast. A drizzle of chocolate sauce can add a modern touch. If you’re hosting a gathering, serve with a fruit salad or a light berry compote for a refreshing balance.
Keeping leftovers fresh
To store leftovers of your luscious pie, cover it loosely with plastic wrap or foil and keep it in the fridge. It should stay fresh for about 3-4 days, but trust me, it rarely lasts that long! If you want to freeze it, be sure to wrap it tightly to avoid freezer burn; however, note that the meringue texture may change upon thawing.
Pro chef tips
- For an even deeper flavor, try browning the butter before combining it with brown sugar. This creates a nutty flavor profile that’s irresistible.
- If your meringue isn’t coming together, make sure your mixing bowl is entirely clean and free of grease or any trace of egg yolk.
- Don’t rush the thickening process of the filling; patience is key! Cooking it slowly allows the flavors to meld beautifully.
Creative twists
Feeling adventurous? Here are a few ideas to add your personal touch to the classic recipe:
- Incorporate a hint of rum or bourbon into the filling for a boozy twist.
- Try adding a tablespoon of instant coffee or espresso powder for a delightful mocha version.
- Substitute the meringue topping for a rich chocolate ganache to create a Butterscotch Chocolate Pie.
Your questions answered
How long does it take to make Old-Fashioned Butterscotch Pie?
From start to finish, you can expect to spend about 1.5 to 2 hours on this recipe, plus additional chill time if you opt for whipped cream.
Can I use a store-bought pie crust?
Absolutely! A store-bought crust is a great time-saver. Just make sure to pre-bake it according to the package instructions to ensure it holds up against the filling.
Is it safe to eat the pie leftovers after a few days?
Yes, as long as you’ve stored it properly in the refrigerator, it should be fine for 3-4 days. Just make sure to check for any signs of spoilage before enjoying!
With these tips and insights, you’re well on your way to baking a truly memorable Old-Fashioned Butterscotch Pie. Enjoy making this delightful treat that’s bound to sweeten your day!
