Bourbon Butterscotch Pie with Pecan Crust
Preparation
25 MIN
Cooking
30 MIN
Chilling
6 H
Servings
8 to 10

Bourbon Butterscotch Pie with Pecan Crust

Ingredients

    Pecan Crust

  • 2 cups (200 g) pecans
  • 2 tbsp brown sugar
  • 2 tbsp unsalted butter, melted

    Butterscotch Custard

  • 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

  1. 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.
  2. 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.
  3. Bake for 18 minutes or until the crust begins to brown. Let cool completely on a wire rack.

Butterscotch Custard

  1. 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.
  2. Spoon the butterscotch custard into the cooled pecan crust. Cover with plastic wrap. Let cool, then refrigerate for 6 hours or until completely chilled.
  3. When ready to serve, unmould and sprinkle lightly with fleur de sel.