Directions
- 1Combine 3/4 cups of dark brown sugar and 3 tablespoons of cornstarch in a bowl and mix them together.
- 2Add 1 and 1/4 cups of whole milk and 4 egg yolks to the brown sugar and cornstarch mixture and mix well.
- 3Set aside the mixture.
- 4In a saucepan, add 1/3 cup of sugar and 3 tablespoons of water.
- 5Set the stove to medium heat and stir the sugar and water until the sugar dissolves.
- 6Continue stirring until the mixture turns an amber color.
- 7Slowly add 1 cup of heavy cream into the amber mixture while stirring.
- 8Continue stirring the mixture for about 2 more minutes after all the heavy cream is added.
- 9Add the first mixture (milk, egg yolks, brown sugar, cornstarch) into the saucepan and stir until it thickens.
- 10Stir for about 5 minutes until the mixture is really thick.
- 11Remove the saucepan from the heat.
- 12Add 2 tablespoons of unsalted butter, 1/2 teaspoon of salt, 1 teaspoon of pure vanilla extract, and 1 teaspoon of bourbon (or scotch or rum) to the thickened mixture and mix it around.
- 13Pour the butterscotch filling into a pie crust.
- 14Refrigerate the pie for about 6 hours.
- 15To make the whipped cream, combine 1 cup of heavy cream, 2 tablespoons of brown sugar, and 1/2 teaspoon of vanilla extract in a bowl.
- 16Mix the whipped cream ingredients together using a stand mixer.
- 17Sprinkle or mix in 1 teaspoon of ground cinnamon into the whipped cream.
- 18Serve the butterscotch pie with the cinnamon whipped cream on top.
Ingredients
- 0.75 cups dark brown sugar
- 3 tablespoons cornstarch
- 1.25 cups whole milk
- 4 egg yolks
- 0.33 cups sugar
- 3 tablespoons water
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 0.5 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 teaspoon bourbon or scotch or rum
- 1 pie crust
- 2 tablespoons brown sugar
- 0.5 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Equipment
bowlwhisksaucepanstovestand mixerpie panknife
Tips
- If you can't get bourbon, scotch, or rum, use an extra teaspoon of vanilla extract.
- You can buy a pie crust from the store or make your own.
- Chill the pie for at least 6 hours.
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