Bourbon Butterscotch Pie with Pecan Crust
Cap your Thanksgiving’s nostalgic theme with a simple, flourless crust filled with silky, bourbon-kissed butterscotch custard.
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
Instructions
- 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.
Cap your Thanksgiving’s nostalgic theme with a simple, flourless crust filled with silky, bourbon-kissed butterscotch custard.