Butterscotch Pie

Ingredients

• 1 (8-inch) pie crust, (blind baked)
• 3 large egg yolks
• 6 tablespoons unsalted butter
• 1 cup light brown sugar, (packed firmly)
• 2/3 cup water
• 1/4 teaspoon salt
• 2 tablespoons flour
• 3 tablespoons cornstarch
• 1 cup milk
• 1 cup heavy cream
• 1 1/2 teaspoons vanilla

Instructions

1. 1

   --- Set-Up ---

2. 2

   Arrange the oven shelf to the bottom position. Preheat oven to 425°F (218ºC).

3. 3

   Place the egg yolks (3) in a bowl; set aside.

4. 4

   --- Blind Bake Pie Crust: ---

5. 5

   Roll pie crust out, on a very lightly floured surface, into a 12-inch circle. Fit the pie crust in an 8-inch standard pie plate. Fold edges under, and decoratively crimp or pinch the edges. Chill until crust is firm, at least 1 hour.

6. 6

   Remove from fridge. Dock the bottom (and optionally the lower sides) with a fork: light, even pokes. Don’t go crazy—just enough to give steam an escape route.Line the pastry with aluminum foil or parchment paper. Fill it to the top of the crust with dried beans or pie weights. Bake in the preheated oven, on the arranged shelf, for 5 to 7 minutes. Remove parchment and weights; bake for 2 more minutes or until golden. Cool on a wire baking rack.

7. 7

   First Bake: Sets the shapeBake at 375°F–400°F until the edges look set and just barely starting to take color:

8. 8

   Remove weights + continue baking briefly:Carefully lift out liner + weights. Return crust to oven 5–10 minutes until the bottom looks dry and is starting to turn pale golden. Egg wash + egg seal:Whisk 1 egg (or 1 egg yolk + 1 tsp water/cream for stronger sealing).Brush a thin layer on the bottom (and slightly up the sides if your filling is wet).Return to oven 2–4 minutes until the egg looks set (not wet/shiny).

9. 9

   --- Filling ---

10. 10

    Add brown sugar (1 cup), water (2/3 cup), and salt (1/4 teaspoon) together in a medium heavy-bottom saucepan over medium-low heat. Allow this mixture to cook and bubble, without stirring, until the mixture becomes darker brown, about 5-6 minutes. To be extra careful, I use a candy thermometer to confirm doneness, at 240°F (115ºC).

11. 11

    When the brown sugar mixture reaches 240°F (115ºC), remove from heat and whisk in butter (6 tablespoons). Whisk until even is smooth.

12. 12

    In a small bowl, sift together flour (2 tablespoons) and cornstarch (3 tablespoons).

13. 13

    Add flour mixture to a 3-quart saucepan. Slowly add and whisk in milk (1 cup) and heavy cream (1 cup).

14. 14

    When the mixture is smooth, whisk in the hot brown sugar and butter mixture.

15. 15

    Over medium-low heat, cook, scraping the bottom and sides of the pan constantly with a wooden spoon. If lumps form (it happens, don't worry!), pour the mixture through a fine sieve into a bowl the return the mixture to the pan. Continue to heat and allow to boil for 1 minute. Remove from heat.

16. 16

    Temper the egg yolks by stirring in a couple of tablespoons of the hot mixture into the egg yolks while whisking constantly with a wire whisk. Repeat 2 more times.

17. 17

    Pour the tempered egg yolks into the hot mixture, stirring just until combined.

18. 18

    Continue to cook on low, stirring constantly, and bring the mixture to a low boil. Continue to stir and scrape the pan and simmer for 1 minute.

19. 19

    Remove from heat and stir in vanilla (1 1/2 teaspoons).

20. 20

    Pour into a large bowl. Very gently, constantly fold the mixture to allow steam to evaporate, until the mixture is cool.

21. 21

    Pour into blind baked pie shell and refrigerate for 4 -6 hours.