Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • ½ cup (1 stick) Unsalted Butter (ice cold, cubed)
  • 1 teaspoon Granulated Sugar (for crust)
  • ½ teaspoon Fine Sea Salt (for crust)
  • 3–5 tablespoons Ice Water
  • 1 cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar (for filling)
  • ½ cup (1 stick) Unsalted Butter (for filling)
  • 1 cup Heavy Cream (35% fat, warmed slightly)
  • 4 Large Egg Yolks
  • 3 tablespoons Cornstarch
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt (to balance sweetness)
  • 1 cup Cold Heavy Whipping Cream (for topping, optional)
  • 2 tablespoons Powdered Sugar (for topping, optional)

Instructions:

  1. For the Pastry: Combine flour, sugar, and salt. Cut in the cold butter until mixture resembles coarse crumbs (small peas). Gradually add ice water until dough just comes together. Form into a disk, wrap, and chill for at least 1 hour.
  2. Roll dough out to an 11-inch circle. Carefully transfer to a 9-inch pie dish. Crimp edges decoratively. Prick the bottom all over with a fork. Chill again for about 30 minutes.
  3. Blind Bake: Preheat oven to 375°F (190°C). Line the chilled shell with parchment and pie weights. Bake for 15 minutes. Remove weights/paper and bake for another 8–10 minutes until pale gold. Set aside to cool slightly.
  4. For the Filling: In a small bowl, whisk the 4 egg yolks with cornstarch until a smooth paste forms.
  5. In a medium saucepan, combine brown sugar, granulated sugar, and ½ cup butter over medium heat. Stir constantly until butter melts and sugars dissolve completely.
  6. Continue cooking, stirring constantly, until the mixture turns a deep amber colour (careful not to burn!).
  7. Slowly whisk the warmed heavy cream into the hot sugar mixture. It will bubble vigorously; continue whisking until smooth.
  8. Temper the eggs: Whisk a small ladleful of the hot liquid into the yolk/cornstarch mixture. Pour the tempered egg mixture back into the saucepan.
  9. Cook the Custard: Cook over medium-low heat, whisking continuously, until the mixture thickens significantly and coats the back of a spoon (around 180°F/82°C). Do not boil vigorously.
  10. Remove from heat. Stir in vanilla extract and a pinch of salt. Pour the filling immediately into the warm, blind-baked Butterscotch Pie crust.
  11. Bake Set: Bake the filled pie at 325°F (160°C) for 15–20 minutes, until the edges are set but the centre still has a slight wobble.
  12. Cool Completely: Cool on a wire rack, then chill in the refrigerator for at least 4 hours (overnight is best) before slicing.
  13. Serve: Top with freshly whipped cream, if desired.