Butterscotch Pie

Prepare the pie dough at least two hours in advance and refrigerate until fully chilled and firm.
Roll the cold dough into a 12-inch circle on a floured surface, rotating often to maintain shape.
Transfer the dough to a 9-inch pie dish, fold excess dough inward to create a thick rim, and crimp or flute the edges.
Refrigerate the shaped crust for at least 30 minutes to prevent shrinking during baking.
Preheat the oven to 375°F (190°C) while the crust chills.
Line the crust with parchment paper, fill with pie weights, and bake until the edges begin turning golden.
Remove weights and parchment, prick the base with a fork, brush edges with egg wash if desired, and return to oven until fully baked.
Set the baked shell aside to cool completely before filling.
Whisk brown sugar and cornstarch together in a bowl, then blend in milk and egg yolks until mostly smooth.
Heat granulated sugar and water in a stainless saucepan without stirring until it turns amber in color.
Lower the heat and slowly whisk in the heavy cream, allowing the mixture to smooth out as it cooks.
Increase heat and cook briefly until the caramel mixture is cohesive and glossy.
Gradually whisk the milk–egg mixture into the saucepan, stirring constantly until thickened and bubbling.
Remove from heat and stir in butter, salt, vanilla, and alcohol until fully incorporated.
Let the filling rest briefly, then spread evenly into the cooled crust.
Refrigerate uncovered for six hours, then cover lightly to prevent condensation if chilling longer.
Whip cold cream with brown sugar and vanilla until medium peaks form.
Spread or pipe whipped cream over the chilled pie and drizzle with caramel if using.
Slice, serve, and refrigerate leftovers for up to five days.

Ingredients

Instructions

Notes

Nutrition