feat: add His Favorite Butterscotch Pie. Fixes #529.

cook/desserts/pie/His Favorite Butterscotch Pie.cook

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+>> source: https://cookingprofessionally.com/recipe/his-favorite-butterscotch-pie
+>> total time: 6 hours 55 minutes
+>> serves: 8
+
+Pulse the @all-purpose flour{1.5%cups}, 2 teaspoons of the @granulated sugar{2%tsp}, 1/2 teaspoon of the @salt{1/2%tsp}, and 1/2 cup of the @salted butter{1/2%cup} pieces in a #food processor{} until the mixture resembles coarse sand.
+
+While pulsing, add the @ice water{3%Tbsp}, 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{1.5%cups} and the @water{1/2%cup} 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{1%cup} until it is smooth.
+
+Whisk 1 tablespoon of the @rye whiskey{1%Tbsp} and 1/4 teaspoon of the @salt{1/4%tsp} 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{3%large}, the @cornstarch{6%Tbsp}, and 1/4 cup of the @half-and-half{1.75%cups} in a #medium bowl{}.
+
+Stir the @light brown sugar{1.5%cups}, the remaining @salt{3/4%tsp}, 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{1/4%cup}, the remaining @rye whiskey{1%Tbsp}, and the @vanilla{1%tsp}.
+
+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{3%cups} and the @confectioners' sugar{1/4%cup} 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.
+
+Serve.

docs/desserts/pie/his-favorite-butterscotch-pie.md

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+---
+comments: true
+tags:
+  - dessert
+  - pie
+---
+# :pie: His Favorite Butterscotch Pie
+
+![His Favorite Butterscotch Pie](../../assets/images/his-favorite-butterscotch-pie.jpg)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 8 | 9.00 hours |
+
+## :salt: Ingredients - Crust
+
+- :ear_of_rice: 1.5 cups all-purpose flour
+- :candy: 2 tsp granulated sugar
+- :salt: 0.5 tsp salt
+- :butter: 0.5 cup salted butter
+- :ice_cube: 3 Tbsp ice water
+
+## :salt: Ingredients - Caramel Sauce
+
+- :candy: 1.5 cups granulated sugar
+- :droplet: 0.5 cup water
+- :icecream: 1 cup heavy cream
+- :tumbler_glass: 1 Tbsp rye whiskey
+- :salt: 0.25 tsp salt
+
+## :salt: Ingredients - Filling
+
+- :egge: 3 large egg yolks
+- :corn: 6 Tbsp cornstarch
+- :glass_of_milk: 1.75 cups half-and-half
+- :maple_leaf: 1.5 cups light brown sugar
+- :salt: 0.75 tsp salt
+- :butter: 0.25 cup salted butter
+- :tumbler_glass: 1 Tbsp rye whiskey
+- :icecream: 1 tsp vanilla
+
+## :salt: Ingredients - Topping
+
+- :icecream: 3 cups heavy cream
+- :candy: 0.25 cup confectioners' sugar
+
+## :cooking: Cookware
+
+- 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
+
+## :pencil: Instructions
+
+### Step 1
+
+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.
+
+### Step 2
+
+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.
+
+### Step 3
+
+Form the dough into a disk and wrap it with plastic wrap.
+
+### Step 4
+
+Chill the dough for 1 hour.
+
+### Step 5
+
+Preheat the oven to 400°F.
+
+### Step 6
+
+Unwrap the dough and roll it into a 12-inch circle on a lightly floured surface.
+
+### Step 7
+
+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.
+
+### Step 8
+
+Fold the edges under and crimp.
+
+### Step 9
+
+Freeze the pie crust for 15 minutes.
+
+### Step 10
+
+Line the pie crust with parchment paper and fill it completely with pie weights or dried beans.
+
+### Step 11
+
+Bake the pie crust until it is set and the edge is light brown, about 15 minutes.
+
+### Step 12
+
+Transfer the pie crust from the oven and remove the pie weights from the crust.
+
+### Step 13
+
+Bake the pie crust again until it is golden-brown, about 15 minutes.
+
+### Step 14
+
+Allow the pie crust to cool completely on a wire rack, about 1 hour.
+
+### Step 15
+
+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.
+
+### Step 16
+
+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.
+
+### Step 17
+
+Whisk 1 tablespoon of the rye whiskey and 1/4 teaspoon of the salt into the heavy cream mixture.
+
+### Step 18
+
+Cool the mixture at room temperature for 30 minutes and then store it in the refrigerator until ready to use.
+
+### Step 19
+
+Whisk the egg yolks, the cornstarch, and 1/4 cup of the half-and-half in a medium bowl.
+
+### Step 20
+
+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.
+
+### Step 21
+
+Slowly whisk the hot brown sugar mixture into the egg yolk mixture and then return the mixture to the saucepan.
+
+### Step 22
+
+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.
+
+### Step 23
+
+Boil, whisking the mixture constantly, for 1 minute.
+
+### Step 24
+
+Transfer the saucepan from the heat and whisk in the remaining salted butter, the remaining rye whiskey, and the
+vanilla.
+
+### Step 25
+
+Let the mixture cool for 30 minutes.
+
+### Step 26
+
+Spoon the filling into the cooled pie crust.
+
+### Step 27
+
+Chill the pie in the refrigerator until the filling is firm and cold, about 4 hours.
+
+### Step 28
+
+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.
+
+### Step 29
+
+Spread the whipped cream over the pie filling and chill for 1 hour.
+
+### Step 30
+
+Drizzle the caramel sauce over the pie.
+
+### Step 31
+
+Serve.
+
+## :link: Source
+
+- <https://cookingprofessionally.com/recipe/his-favorite-butterscotch-pie>

mkdocs.yml

@@ -240,6 +240,7 @@ nav:
           - Buttermilk Chess Pie: desserts/pie/buttermilk-chess-pie.md
           - Buttermilk Pie: desserts/pie/buttermilk-pie.md
           - Chess Pie: desserts/pie/chess-pie.md
+          - His Favorite Butterscotch Pie: desserts/pie/his-favorite-butterscotch-pie.md
           - Lemon Pie: desserts/pie/lemon-pie.md
           - Mini Apple Pies: desserts/pie/mini-apple-pies.md
           - Peanut Butter Cream Pie: desserts/pie/peanut-butter-cream-pie.md