BUTTERSCOTCH CREAM PIE
One 9-inch single-crust pie
Line a 9-inch pie pan with:
- 1 recipe Nut Crust or Crumb Crust, or ½ recipe All-Butter Pie or Pastry Dough
Bake or chill the crust as directed in the recipe, About Crumb Crusts or About Blind Baking Crusts.
Combine in a medium heavy saucepan and cook over medium heat, stirring, until melted and bubbling, 3 to 5 minutes:
- 6 tablespoons (3 oz or 85g) unsalted butter
- 1 cup packed (230g) light brown sugar
Remove from the heat and gradually stir in:
- ½ cup (115g) heavy cream
If necessary, return briefly to the heat to melt the butterscotch. Let cool slightly. Whisk in a separate medium heavy saucepan until well blended:
- ¼ cup (30g) cornstarch
- ¼ teaspoon salt
Gradually whisk in:
- 2 cups (470g) whole milk
Whisk in the butterscotch. Whisk in until no yellow streaks remain:
- 5 large egg yolks
Stirring constantly with a silicone spatula, bring to a sputtering simmer over medium heat. Simmer for 1 minute, scraping the corners of the pan well. Off the heat, stir in:
- 1 ½ teaspoons vanilla
- (1 tablespoon bourbon or whiskey)
Spoon the filling into the crust and press a sheet of plastic wrap directly on the surface. Refrigerate the pie for at least 3 hours to firm the filling. Shortly before serving, remove the plastic wrap and cover the pie with: