--- comments: true tags: - dessert - pie --- # :pie: His Favorite Butterscotch Pie ![His Favorite Butterscotch Pie](../../assets/images/his-favorite-butterscotch-pie.jpg){ loading=lazy } | :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | |:----------------------------------:|:-----------------------: | | 8 | 9.00 hours | ## :salt: Ingredients - Crust - :ear_of_rice: 1.5 cups all-purpose flour - :candy: 2 tsp granulated sugar - :salt: 0.5 tsp salt - :butter: 0.5 cup salted butter - :ice_cube: 3 Tbsp ice water ## :salt: Ingredients - Caramel Sauce - :candy: 1.5 cups granulated sugar - :droplet: 0.5 cup water - :icecream: 1 cup heavy cream - :tumbler_glass: 1 Tbsp rye whiskey - :salt: 0.25 tsp salt ## :salt: Ingredients - Filling - :egg: 3 large egg yolks - :corn: 6 Tbsp cornstarch - :glass_of_milk: 1.75 cups half-and-half - :maple_leaf: 1.5 cups light brown sugar - :salt: 0.75 tsp salt - :butter: 0.25 cup salted butter - :tumbler_glass: 1 Tbsp rye whiskey - :icecream: 1 tsp vanilla ## :salt: Ingredients - Topping - :icecream: 3 cups heavy cream - :candy: 0.25 cup confectioners' sugar ## :cooking: Cookware - 1 food processor - 1 plastic wrap - 1 9-inch pie pan - 1 parchment paper - 1 pie weights or dried beans - 1 medium saucepan - 1 medium bowl - 1 large saucepan ## :pencil: Instructions ### Step 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. ### 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°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 rye 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 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. ### 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 salted butter, the remaining rye 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 confectioners' sugar with an electric mixer on high speed until stiff peaks form, about 3 to 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. ## :link: Source -