Creamy Butterscotch (Print Version)

# Ingredients:

01 - 1 unbaked pie crust, flaky.
02 - 1 large egg mixed with 1 Tablespoon milk (optional).
03 - 3/4 cup (150g) dark brown sugar, tightly packed.
04 - 3 Tablespoons (24g) cornstarch.
05 - 1 and 1/4 cups (300ml) whole milk, room temp.
06 - 4 large egg yolks at room temp.
07 - 1/3 cup (67g) white sugar.
08 - 3 Tablespoons (45ml) water, room temp.
09 - 1 cup (240ml) heavy whipping cream, room temp.
10 - 2 Tablespoons (28g) unsalted butter softened.
11 - 1/2 teaspoon table salt.
12 - 1 teaspoon real vanilla extract.
13 - 1 teaspoon bourbon, rum, or scotch.
14 - 1 cup (240ml) heavy cream, chilled (for the topping).
15 - 2 Tablespoons (25g) packed dark brown sugar (for the topping).
16 - 1/2 teaspoon vanilla extract (for the topping).

# Instructions:

01 - Chill pie dough in the fridge for at least 2 hours. Roll it out into a 12-inch circle and place in a 9-inch pie pan. Crimp the edges and put it back in the fridge for 30 minutes.
02 - Cover the crust with parchment and pie weights, bake at 375°F for 15-16 minutes. Take weights out and poke holes in the bottom with a fork. Bake another 14-15 minutes until golden brown.
03 - Stir together brown sugar, egg yolks, milk, and cornstarch in a bowl till smooth.
04 - Heat granulated sugar and water in a pan until the mixture turns amber. Slowly add in the heavy cream while stirring.
05 - Pour the brown sugar mixture into the caramel, whisking continuously. Keep cooking until the mixture gets thick and registers 195-200°F.
06 - Take it off the heat and mix in butter, bourbon, vanilla, and salt. Let it cool for 5 minutes, then spread into the prepped crust.
07 - Refrigerate uncovered for at least 6 hours or overnight. After that, cover with plastic wrap.
08 - Whisk chilled cream, vanilla, and brown sugar till you get medium peaks. Spread it across the pie right before serving.

# Notes:

01 - You can prepare this 2 days in advance.
02 - Keeps in the freezer for up to 3 months.
03 - Using room-temperature ingredients gives the best texture.
04 - Whole milk and heavy cream are necessary to get it right.

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