A tasty, almost no bake treat this Butterscotch Pie uses simple ingredients and comes out silky smoothe.

This decadent butterscotch pie is a delightful combination of a flaky, buttery crust, a rich and creamy butterscotch filling, and a light, fluffy meringue topping. The orange extract in the meringue adds a unique twist to the classic flavor profile.

Ingredients:

Crust Ingredients:

Ingredient	Quantity
All-purpose flour	1¼ cups
Cold, cubed unsalted butter	½ cup
White sugar	1 teaspoon
Water	¼ to ⅓ cup
Salt	½ teaspoon

Filling and Meringue Ingredients:

Ingredient	Quantity
Large egg yolks	2
Large egg	1
Brown sugar	1 cup
All-purpose flour	1 tablespoon
Vanilla extract	2 teaspoons
Salted butter	1 tablespoon
Whole milk	1¼ cups
White sugar	1 cup
Large egg whites	4
Cream of tartar	½ teaspoon
Orange extract	2 teaspoons
Salt	Pinch

Instructions:

Prepare the Crust:
- Combine flour, butter, sugar, and salt in a bowl. Cut in butter until crumbly.
- Gradually add water until dough comes together.
- Chill dough for 30 minutes.
- Preheat oven to 375°F (190°C).
- Roll out dough, place in pie dish, and blind bake for 12-15 minutes.
Make the Butterscotch Filling:
- Combine brown sugar, flour, and milk in a saucepan.
- Cook until thickened, then whisk in egg mixture.
- Stir in vanilla and butter.
- Pour into cooled pie crust.
Prepare the Meringue:
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff peaks form.
- Stir in orange extract, vanilla, and salt.
Assemble and Bake:
- Spread meringue over butterscotch filling.
- Bake at 350°F (175°C) for 10-12 minutes.
- Let cool completely before refrigerating for at least 2 hours.