Name: Bourbon Butterscotch Pie with Pecan Crust
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 to 10 serving(s)
Ingredients: 2 cups (200 g) pecans; 2 tbsp brown sugar; 2 tbsp unsalted butter, melted; 1 1/4 cups (265 g) lightly packed brown sugar; 1/4 cup (35 g) cornstarch; 3 egg yolks; 1 cup (250 ml) milk; 1 cup (250 ml) 35% cream; 3 tbsp (45 ml) bourbon; 1 tsp (5 ml) vanilla extract; 2 tbsp unsalted butter; Fleur de sel, to taste

Preparation

Pecan Crust
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
- In a food processor, chop the pecans with the brown sugar. Add the butter and pulse until the mixture comes together. Press the mixture over the bottom and two-thirds up the sides of the springform pan.
- Bake for 18 minutes or until the crust begins to brown. Let cool completely on a wire rack.
Butterscotch Custard
- In a pot off the heat, combine the brown sugar and cornstarch. Whisk in the egg yolks and half of the milk (1/2 cup/125 ml) until smooth. Whisk in the remaining milk and the cream. Bring to a boil over medium heat, whisking constantly and scraping the sides and bottom of the pan until the mixture has thickened. Simmer for 1 minute, whisking constantly. Remove from the heat. Whisk in the bourbon and vanilla. Strain through a sieve. Stir in the butter.
- Spoon the butterscotch custard into the cooled pecan crust. Cover with plastic wrap. Let cool, then refrigerate for 6 hours or until completely chilled.
- When ready to serve, unmould and sprinkle lightly with fleur de sel.

Bourbon Butterscotch Pie with Pecan Crust

Categories

Ingredients

Pecan Crust

Butterscotch Custard

Preparation

Pecan Crust

Butterscotch Custard

Personal Note