His Favorite Butterscotch Pie
Ingredients - Crust
- 1.5 cups all-purpose flour
- 2 tsp granulated sugar
- 0.5 tsp salt
- 0.5 cup salted butter
- 3 Tbsp ice water
Ingredients - Caramel Sauce
- 1.5 cups granulated sugar
- 0.5 cup water
- 1 cup heavy cream
- 1 Tbsp rye whiskey
- 0.25 tsp salt
Ingredients - Filling
- :egge: 3 large egg yolks
- 6 Tbsp cornstarch
- 1.75 cups half-and-half
- 1.5 cups light brown sugar
- 0.75 tsp salt
- 0.25 cup salted butter
- 1 Tbsp rye whiskey
- 1 tsp vanilla
Ingredients - Topping
- 3 cups heavy cream
- 0.25 cup confectioners' sugar
- 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
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.
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.
Form the dough into a disk and wrap it with plastic wrap.
Chill the dough for 1 hour.
Preheat the oven to 400°F.
Unwrap the dough and roll it into a 12-inch circle on a lightly floured surface.
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.
Fold the edges under and crimp.
Freeze the pie crust for 15 minutes.
Line the pie crust with parchment paper and fill it completely with pie weights or dried beans.
Bake the pie crust until it is set and the edge is light brown, about 15 minutes.
Transfer the pie crust from the oven and remove the pie weights from the crust.
Bake the pie crust again until it is golden-brown, about 15 minutes.
Allow the pie crust to cool completely on a wire rack, about 1 hour.
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.
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.
Whisk 1 tablespoon of the rye whiskey and 1/4 teaspoon of the salt into the heavy cream mixture.
Cool the mixture at room temperature for 30 minutes and then store it in the refrigerator until ready to use.
Whisk the egg yolks, the cornstarch, and 1/4 cup of the half-and-half in a medium bowl.
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.
Slowly whisk the hot brown sugar mixture into the egg yolk mixture and then return the mixture to the saucepan.
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.
Boil, whisking the mixture constantly, for 1 minute.
Transfer the saucepan from the heat and whisk in the remaining salted butter, the remaining rye whiskey, and the vanilla.
Let the mixture cool for 30 minutes.
Spoon the filling into the cooled pie crust.
Chill the pie in the refrigerator until the filling is firm and cold, about 4 hours.
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.
Spread the whipped cream over the pie filling and chill for 1 hour.
Drizzle the caramel sauce over the pie.