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.