About
If the way to his heart is his stomach, then His Favorite Butterscotch Pie must be the fast track! A buttery pie crust supports a luscious, creamy, and smoky butterscotch filling that's got the namesake notes of richness baked right into it. A little homemade whipped cream right on top with a caramel sauce drizzle makes the whole thing delectable and desirable. There's a reason this is His Favorite Butterscotch Pie... and it is soon to be yours too!
Ingredients
- For the pie crust:
- 1 1/2 cups all-purpose flour, plus more for a worksurface
- 2 teaspoons granulated sugar
- 1/2 teaspoon sea salt
- 1/2 cup salted butter, cold and cut into small pieces
- 2-3 tablespoons ice water
- For the whiskey caramel sauce:
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1 cup heavy cream
- 1 tablespoon rye whiskey
- 1/4 teaspoon sea salt
- For the filling:
- 3 large egg yolks
- 6 tablespoons cornstarch
- 1 3/4 cups half-and-half, divided
- 1 1/2 cups light brown sugar, packed
- 3/4 teaspoon sea salt
- 1/4 cup salted butter, cut into small pieces
- 1 tablespoon rye whiskey
- 1 teaspoon vanilla extract
- For the topping:
- 3 cups heavy cream
- 1/4 cup powdered sugar
Directions
Step 1 -Pulse the flour, 2 teaspoons of the granulated sugar, 1/2 teaspoon of the salt, and 1/2 cup of the butter pieces in a food processor until the mixture resembles coarse sand.
Step 2 -While pulsing, add the ice water, 1 tablespoon at a time, through the food chute, just until the mixture can be pressed together with your fingertips.
Step 3 -Form the dough into a disk and wrap it with plastic wrap.
Step 4 -Chill the dough for 1 hour.
Step 5 -Preheat the oven to 400 degrees F.
Step 6 -Unwrap the dough and roll it into a 12-inch circle on a lightly floured surface.
Step 7 -Fit the pie crust dough into a 9-inch pie pan and trim the edges so that only 1/2-inch extends over the edge.
Step 8 -Fold the edges under and crimp.
Step 9 -Freeze the pie crust for 15 minutes.
Step 10 -Line the pie crust with parchment paper and fill it completely with pie weights or dried beans.
Step 11 -Bake the pie crust until it is set and the edge is light brown, about 15 minutes.
Step 12 -Transfer the pie crust from the oven and remove the pie weights from the crust.
Step 13 -Bake the pie crust again until it is golden-brown, about 15 minutes.
Step 14 -Allow the pie crust to cool completely on a wire rack, about 1 hour.
Step 15 -Combine the remaining granulated sugar and the water in a medium saucepan, bring the mixture to a boil over high heat, and cook, without stirring, until the mixture is a deep amber color, about 9 minutes.
Step 16 -Transfer the mixture from the heat, protecting yourself from the steam, and gradually whisk in 1 cup of the heavy cream until it is smooth.
Step 17 -Whisk 1 tablespoon of the whiskey and 1/4 teaspoon of the salt into the heavy cream mixture.
Step 18 -Cool the mixture at room temperature for 30 minutes and then store it in the refrigerator until ready to use.
Step 19 -Whisk the egg yolks, the cornstarch, and 1/4 cup of the half-and-half in a medium bowl.
Step 20 -Stir the brown sugar, the remaining salt, and the remaining half-and-half in a large saucepan and bring to a boil over medium-high heat.
Step 21 -Slowly whisk the hot brown sugar mixture into the egg yolk mixture and then return the mixture to the saucepan.
Step 22 -Cook the mixture over medium-high heat, whisking constantly and ensuring the mixture at the bottom of the saucepan is whisked, until the mixture comes to a boil.
Step 23 -Boil, whisking the mixture constantly, for 1 minute.
Step 24 -Transfer the saucepan from the heat and whisk in the remaining butter, the remaining whiskey, and the vanilla.
Step 25 -Let the mixture cool for 30 minutes.
Step 26 -Spoon the filling into the cooled pie crust.
Step 27 -Chill the pie in the refrigerator until the filling is firm and cold, about 4 hours.
Step 28 -About 1 hour before serving, beat the remaining heavy cream and the powdered sugar with an electric mixer on high speed until stiff peaks form, about 3-5 minutes.
Step 29 -Spread the whipped cream over the pie filling and chill for 1 hour.
Step 30 -Drizzle the caramel sauce over the pie.
Step 31 -Serve.
