Tangy Bourbon Butterscotch Pie

Butterscotch pudding, that childhood classic, gets a grown-up upgrade with a splash of bourbon and a spoonful of tangy dairy. Served as mini pies, it’s almost too adorable for words.

Casey Barber

Tangy Bourbon Butterscotch Pie

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    1 pie crust (1/2 master pie crust recipe), rolled to fit a 9-inch pie pan or 4 mini pie pans 1/4 cup heavy cream
    2 large egg yolks 1/2 tsp kosher salt
    1 cup whole milk, divided in half 2 Tbs creme fraiche, mascarpone cheese, or full-fat sour cream
    2 Tbs cornstarch 1 tsp vanilla extract
    4 Tbs unsalted butter 1 tsp bourbon
    1/2 cup light brown sugar Whipped cream for serving (optional)


    Prep: 30 min Total:
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    • 1

      Preheat the oven to 425 and blind-bake the pie crust(s) for 15-20 minutes, until the crust is fully baked and golden brown at the edges. Remove from the oven and cool completely on a wire rack.

    • 2

      Whisk the egg yolks together with 1/2 cup milk in a small bowl. Whisk in the cornstarch and reserve.

    • 3

      Melt the butter and brown sugar over medium heat in a heavy-bottomed pot, stirring constantly. When the liquid comes to a boil, stir for 3 minutes more as it becomes shinier and lighter in color. Slowly whisk in the cream and salt.

    • 4

      Return the butterscotch to a low boil and cook, stirring constantly, for 3 minutes. Stir in the remaining 1/2 cup milk and when that is fully incorporated, stir in the reserved egg/milk/cornstarch mixture. (Give it a whisk before adding to make sure the cornstarch hasn’t settled at the bottom of the bowl.)

    • 5

      Cook the pudding, stirring constantly as it thickens. Strain the thickened pudding through a fine-mesh strainer into a clean bowl.

    • 6

      Stir in the creme fraiche, vanilla and bourbon, and cool for 5 minutes before pouring into the baked pie crust(s).

    • 7

      Chill for at least 3 hours and serve cold with whipped cream, if desired.

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