Butterscotch Pie (Print Version)
# Ingredients:
01 -
1 unbaked Flaky Pie Crust.
02 -
1 large egg beaten with 1 Tablespoon milk (optional egg wash).
03 -
3/4 cup (150g) packed dark brown sugar.
04 -
3 Tablespoons (24g) cornstarch.
05 -
1 1/4 cups (300ml) whole milk, room temperature.
06 -
4 large egg yolks, room temperature.
07 -
1/3 cup (67g) granulated sugar.
08 -
3 Tablespoons (45ml) water, room temperature.
09 -
1 cup (240ml) heavy cream, room temperature.
10 -
2 Tablespoons (28g) unsalted butter, room temperature.
11 -
1/2 teaspoon salt.
12 -
1 teaspoon pure vanilla extract.
13 -
1 teaspoon bourbon, scotch, or rum.
14 -
1 cup (240ml) cold heavy cream (for topping).
15 -
2 Tablespoons (25g) dark brown sugar (for topping).
16 -
1/2 teaspoon pure vanilla extract (for topping).
# Instructions:
01 -
Make pie dough and chill for at least 2 hours. Roll into 12-inch circle and place in 9-inch pie dish. Crimp edges and chill 30 minutes.
02 -
Line crust with parchment and weights, bake at 375°F for 15-16 minutes. Remove weights, prick bottom, and bake 14-15 more minutes until browned.
03 -
Whisk brown sugar, cornstarch, milk, and egg yolks in a bowl until combined.
04 -
Cook granulated sugar and water until amber brown. Slowly whisk in heavy cream.
05 -
Add brown sugar mixture to caramel. Cook while whisking until thickened and reaches 195-200°F.
06 -
Remove from heat, add butter, salt, vanilla, and bourbon. Cool 5 minutes then spread in crust.
07 -
Refrigerate uncovered 6 hours or overnight. Cover with plastic wrap after 6 hours.
08 -
Whip heavy cream, brown sugar, and vanilla until medium peaks form. Spread on pie before serving.
# Notes:
01 -
Can be made up to 2 days ahead.
02 -
Freezes well for up to 3 months.
03 -
Requires room temperature ingredients for best results.
04 -
Must use whole milk and heavy cream for proper setting.