Butterscotch Pie (Print Version)

# Ingredients:

01 - 1 unbaked pie crust.
02 - Optional egg wash.
03 - 3/4 cup dark brown sugar.
04 - 3 tablespoons cornstarch.
05 - 1 1/4 cups whole milk.
06 - 4 large egg yolks.
07 - 1/3 cup granulated sugar.
08 - 3 tablespoons water.
09 - 1 cup heavy cream.
10 - 2 tablespoons butter.
11 - 1/2 teaspoon salt.
12 - 1 teaspoon vanilla extract.
13 - 1 teaspoon bourbon or rum.
14 - 1 cup heavy cream.
15 - 2 tablespoons dark brown sugar.
16 - 1/2 teaspoon vanilla extract.

# Instructions:

01 - Prepare pie dough at least 2 hours ahead and chill thoroughly before rolling out.
02 - Roll chilled dough into 12-inch circle and carefully transfer to 9-inch pie dish.
03 - Shape edges into decorative rim and chill shaped crust minimum 30 minutes.
04 - Preheat oven to 375°F and line chilled crust with parchment paper and weights.
05 - Blind bake crust 15 minutes with weights, then 15 minutes without until fully browned.
06 - Whisk together brown sugar and cornstarch, then add milk and egg yolks until combined.
07 - Heat granulated sugar and water in saucepan until amber colored, about 5-7 minutes.
08 - Gradually whisk heavy cream into caramel mixture, continuing until smooth.
09 - Stream in brown sugar mixture while whisking until thickened to 195-200°F.
10 - Remove from heat and stir in butter, salt, vanilla, and bourbon until smooth.
11 - Let filling cool 5 minutes before spreading into baked crust.
12 - Refrigerate uncovered 6 hours or up to 2 days until completely set.
13 - Whip cream with brown sugar and vanilla until medium peaks form.
14 - Top chilled pie with whipped cream just before serving.
15 - Store leftovers covered in refrigerator up to 5 days.

# Notes:

01 - Advanced recipe.
02 - Make ahead friendly.
03 - Can be frozen.
04 - Rich dessert.

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