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66 lines
3.1 KiB
Plaintext
66 lines
3.1 KiB
Plaintext
>> source: https://cookingprofessionally.com/recipe/his-favorite-butterscotch-pie
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>> total time: 6 hours 55 minutes
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>> serves: 8
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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.
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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.
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Form the dough into a disk and wrap it with #plastic wrap{}.
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Chill the dough for ~{1%hour}.
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Preheat the oven to 400°F.
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Unwrap the dough and roll it into a 12-inch circle on a lightly floured surface.
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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.
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Fold the edges under and crimp.
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Freeze the pie crust for ~{15%minutes}.
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Line the pie crust with #parchment paper{} and fill it completely with #pie weights or dried beans{}.
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Bake the pie crust until it is set and the edge is light brown, about ~{15%minutes}.
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Transfer the pie crust from the oven and remove the pie weights from the crust.
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Bake the pie crust again until it is golden-brown, about ~{15%minutes}.
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Allow the pie crust to cool completely on a wire rack, about ~{1%hour}.
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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}.
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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.
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Whisk 1 tablespoon of the @rye whiskey{1%Tbsp} and 1/4 teaspoon of the @salt{1/4%tsp} into the heavy cream mixture.
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Cool the mixture at room temperature for ~{30%minutes} and then store it in the refrigerator until ready to use.
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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{}.
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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.
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Slowly whisk the hot brown sugar mixture into the egg yolk mixture and then return the mixture to the saucepan.
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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.
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Boil, whisking the mixture constantly, for ~{1%minute}.
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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}.
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Let the mixture cool for ~{30%minutes}.
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Spoon the filling into the cooled pie crust.
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Chill the pie in the refrigerator until the filling is firm and cold, about ~{4%hours}.
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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}.
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Spread the whipped cream over the pie filling and chill for ~{1%hour}.
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Drizzle the caramel sauce over the pie.
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Serve.
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