His Favorite Butterscotch Pie

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📖 https://cookingprofessionally.com/recipe/his-favorite-butterscotch-pie total time: 6 hours 55 minutes

🥘 Ingredients

all-purpose flour
1.5 c
confectioners' sugar
4 tbsp
cornstarch
6 Tbsp
egg yolks
3 large
granulated sugar
74 tsp
half-and-half
1.75 c
heavy cream
4 c
ice water
3 Tbsp
light brown sugar
1.5 c
rye whiskey
2 Tbsp
salt
1.5 tsp
salted butter
3/4 c
vanilla
1 tsp
water
1/2 c

🍳 Cookware

food processor
plastic wrap
9-inch pie pan
parchment paper
pie weights or dried beans
medium saucepan
medium bowl
large saucepan

1

Pulse the all-purpose flour , 2 teaspoons of the granulated sugar , 1/2 teaspoon of the salt , and 1/2 cup of the salted butter pieces in a food processor until the mixture resembles coarse sand.

all-purpose flour: 1.5 c, granulated sugar: 2 tsp, salt: 1/2 tsp, salted butter: 1/2 c
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.

ice water: 3 Tbsp
3

Form the dough into a disk and wrap it with plastic wrap .
4

Chill the dough for ⏱️ 1 hour .
5

Preheat the oven to 400°F.
6

Unwrap the dough and roll it into a 12-inch circle on a lightly floured surface.
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.
8

Fold the edges under and crimp.
9

Freeze the pie crust for ⏱️ 15 minutes .
10

Line the pie crust with parchment paper and fill it completely with pie weights or dried beans .
11

Bake the pie crust until it is set and the edge is light brown, about ⏱️ 15 minutes .
12

Transfer the pie crust from the oven and remove the pie weights from the crust.
13

Bake the pie crust again until it is golden-brown, about ⏱️ 15 minutes .
14

Allow the pie crust to cool completely on a wire rack, about ⏱️ 1 hour .
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 .

granulated sugar: 1.5 c, water: 1/2 c
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.

heavy cream: 1 c
17

Whisk 1 tablespoon of the rye whiskey and 1/4 teaspoon of the salt into the heavy cream mixture.

rye whiskey: 1 Tbsp, salt: 1/4 tsp
18

Cool the mixture at room temperature for ⏱️ 30 minutes and then store it in the refrigerator until ready to use.
19

Whisk the egg yolks , the cornstarch , and 1/4 cup of the half-and-half in a medium bowl .

egg yolks: 3 large, cornstarch: 6 Tbsp, half-and-half: 1.75 c
20

Stir the light brown sugar , the remaining salt , and the remaining half-and-half in a large saucepan and bring to a boil over medium-high heat.

light brown sugar: 1.5 c, salt: 3/4 tsp
21

Slowly whisk the hot brown sugar mixture into the egg yolk mixture and then return the mixture to the saucepan.
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.
23

Boil, whisking the mixture constantly, for ⏱️ 1 minute .
24

Transfer the saucepan from the heat and whisk in the remaining salted butter , the remaining rye whiskey , and the vanilla .

salted butter: 4 tbsp, rye whiskey: 1 Tbsp, vanilla: 1 tsp
25

Let the mixture cool for ⏱️ 30 minutes .
26

Spoon the filling into the cooled pie crust.
27

Chill the pie in the refrigerator until the filling is firm and cold, about ⏱️ 4 hours .
28

About 1 hour before serving, beat the remaining heavy cream and the confectioners' sugar with an electric mixer on high speed until stiff peaks form, about 3 to ⏱️ 5 minutes .

heavy cream: 3 c, confectioners' sugar: 4 tbsp
29

Spread the whipped cream over the pie filling and chill for ⏱️ 1 hour .
30

Drizzle the caramel sauce over the pie.
31

Serve.