Description
This indulgent pie delivers bold butterscotch flavor with a buttery custard filling, balanced by dark brown sugar and molasses to keep the sweetness in check. Everything sits inside a firm, flaky crust that stays crisp from first slice to last bite.
Ingredients
Scale
For the Pie Crust
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 12 tablespoons unsalted butter, very cold and finely diced
- 3–4 tablespoons ice-cold water
- ½ teaspoon vanilla extract
- 1 egg, lightly beaten (for brushing)
For the Bourbon Butterscotch Custard
- 4 tablespoons unsalted butter
- ¾ cup packed dark brown sugar
- 2½ cups heavy cream
- 1 cup whole milk
- 2 tablespoons bourbon or Scotch
- ½ teaspoon kosher salt
- 6 large egg yolks
- ¼ cup cornstarch
- 3 tablespoons granulated sugar
- 2 teaspoons vanilla bean paste or vanilla extract
For the Molasses Whipped Cream
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon mild unsulphured molasses
- Optional: butterscotch curls or chips for garnish
Instructions
- Prepare the Crust
- Add the flour, sugar, salt, and cold butter to a stand mixer fitted with the paddle attachment. Mix on the lowest speed just until the butter breaks down into coarse crumbs. With the mixer still running, pour in 3 tablespoons of ice water and the vanilla. Mix briefly until the dough begins to come together. If needed, add the remaining tablespoon of water.
- Press the dough into a flat round, wrap tightly, and refrigerate for 30 minutes.
- Roll the chilled dough on a lightly floured surface into an 11-inch circle. Fit it into a deep 9-inch pie plate and crimp the edges. Freeze the crust until solid, about 40 minutes.
- Preheat the oven to 400°F. Line the frozen crust with parchment or foil and fill with pie weights or dried beans. Set the pan on a baking sheet and bake for 15 minutes, until lightly golden.
- Carefully remove the weights and liner. Prick the bottom with a fork, brush the entire crust with beaten egg, and return it to the oven for 10 minutes. Shield the edges if needed and bake another 10–15 minutes, until evenly golden and fully baked. Cool completely before filling.
- Make the Bourbon Butterscotch Filling
- In a large bowl, whisk together the cream, milk, and salt. Set aside.
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook without stirring until the sugar melts and deepens in color, reaching about 240°F or bubbling steadily.
- Slowly pour the cream mixture into the pan while whisking continuously—it will foam aggressively. In another bowl, whisk the egg yolks, cornstarch, and granulated sugar until smooth. Gradually whisk the hot mixture into the yolks to temper them.
- Strain everything back into the saucepan and cook over medium heat, stirring constantly, until thickened and just beginning to bubble. Remove from heat and stir in the bourbon and vanilla.
- Pour the warm custard into the cooled pie shell. Cover lightly and refrigerate for at least 3 hours or overnight until fully set.
- Prepare the Molasses Whipped Cream
- Sprinkle gelatin over cold water in a small bowl and let it bloom for 5 minutes. Gently warm until fully dissolved—do not boil.
- Whip the cold cream with powdered sugar using a stand mixer fitted with the whisk attachment until medium peaks form. With the mixer on low, drizzle in the melted gelatin. Increase speed and whip until stiff peaks appear. Slowly add the molasses and whip just until blended.
- Spread or pipe the whipped cream over the chilled pie. Finish with butterscotch shavings if desired.
- Serving & Storage
- Serve chilled for clean slices and best texture. Store covered in the refrigerator for up to several days, though the flavor and texture shine brightest within the first 48 hours.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Desserts