Butterscotch Pie (Print Version)

# Ingredients:

01 - 1 chilled pie crust, unbaked.
02 - Egg wash, optional.
03 - 3 tablespoons of cornstarch.
04 - 3/4 cup packed brown sugar (dark works best).
05 - 1 1/4 cups full-fat milk.
06 - 4 egg yolks, large size.
07 - 1/3 cup white sugar.
08 - 3 tablespoons water.
09 - 1 cup heavy cream for caramel.
10 - 1 cup more heavy cream for topping.
11 - 1 teaspoon bourbon or rum.
12 - 1/2 teaspoon fine salt.
13 - 2 tablespoons softened butter.
14 - 1 teaspoon vanilla extract.
15 - 2 tablespoons brown sugar for cream topping.
16 - 1/2 teaspoon vanilla for whipped cream.

# Instructions:

01 - Start your crust a couple of hours early, chill it well before rolling.
02 - Flatten the cold dough into a 12-inch round and ease it into a 9-inch pie pan.
03 - Form a decorative edge and pop it back in the fridge for at least 30 minutes.
04 - Heat oven to 375°F, then line your firm crust with parchment and weights.
05 - Bake crust 15 minutes with weights, then another 15 minutes bare until golden.
06 - Blend the brown sugar and cornstarch, then whisk in the egg yolks and milk.
07 - Cook sugar and water on the stove till it's golden brown in 5 to 7 minutes.
08 - Slowly whisk cream into the caramel pot until everything turns smooth and creamy.
09 - Gradually stir the brown sugar mixture into your caramel until it thickens at 195-200°F.
10 - Take it off the heat and stir in butter, bourbon, salt, and vanilla until blended well.
11 - Cool for 5 minutes, then spread it into the baked crust evenly.
12 - Keep the pie in the fridge, uncovered, for 6 hours or as long as 2 days till it's firm.
13 - Beat heavy cream with brown sugar and vanilla till medium peaks show up.
14 - Spread cream on top right before it’s time to serve your pie.
15 - Store any remaining slices, covered, in the fridge for as long as 5 days.

# Notes:

01 - For experienced bakers.
02 - Good for prepping ahead of time.
03 - Freezer-friendly dessert option.
04 - Indulgently rich treat.

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