Butterscotch Cream Pie (Print Version)

# Ingredients:

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

# Instructions:

01 - Prepare the dough and refrigerate it for at least 2 hours. Roll it out to a 12-inch circle, set it in a 9-inch dish, crimp edges, and chill for 30 minutes.
02 - Cover the dough with parchment and weights. Bake at 375°F for around 15 minutes. Remove weights, poke holes in the bottom, and bake another 15 minutes, or until golden.
03 - Combine brown sugar, egg yolks, milk, and cornstarch in a bowl. Whisk until smooth.
04 - In a saucepan, cook water and white sugar until the color turns amber. Gradually whisk in heavy cream.
05 - Blend the sugar-egg mixture with the caramel. Heat it while stirring until it thickens to 195-200°F.
06 - Take it off the heat, then stir in salt, vanilla extract, butter, and liquor. Let it cool a few minutes before spreading into the pie shell.
07 - Place in the fridge for at least 6 hours, or leave overnight uncovered. If needed, cover with plastic wrap after 6 hours.
08 - Beat cream, vanilla, and brown sugar until soft-to-medium peaks form. Smooth it over the chilled pie when serving.

# Notes:

01 - Store it in the fridge for up to 2 days.
02 - Freezes great for 3 months max.
03 - Everything works best with room-temperature ingredients.
04 - Stick with whole milk and heavy cream for proper texture.

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