Butterscotch Pie

Blind bake the crust

1. Preheat the oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges.

2. If your crust edges tend to brown fast, tuck a loose foil ring around the rim now, or plan to add it after the first bake.

3. Line the crust with parchment or foil, then fill with pie weights or dried beans.

4. Bake 15 minutes. Carefully remove the weights and lining. Add the foil ring at this point if the edges are already getting golden.

5. Bake 10 to 12 minutes more, until the bottom looks dry and lightly golden.

6. Let the crust cool while you make the filling.

   

Make the butterscotch custard

1. In a medium saucepan (off the heat), whisk together milk, dark brown sugar, granulated sugar, cornstarch, and salt until the cornstarch is fully hydrated and smooth. No dry pockets, no drama.

2. In a bowl, whisk the egg yolks until smooth and ready.

3. Set the saucepan over medium heat and whisk frequently as it warms. Once it starts to thicken, whisk constantly so nothing sticks or clumps.

4. When it reaches a gentle boil with bubbles breaking the surface, keep whisking and let it cook for 60 to 90 seconds. You are looking for a custard that is thick and glossy, where the whisk leaves trails that briefly hold, and it coats the back of a spoon.

   

5. Temper the yolks: Slowly whisk about 1/2 cup of the hot mixture into the egg yolks. Then pour the warmed yolks back into the saucepan while whisking.

6. Cook 1 to 2 minutes more over medium heat, whisking constantly, just until bubbles return and the custard thickens back up.

7. Remove from heat. If you want ultra-smooth filling, strain it through a fine-mesh strainer into a bowl.

8. Whisk in the butter until melted, then whisk in the vanilla.

Fill, chill, and top

1. Pour the hot custard into the cooled pie crust. Smooth the top. This pie sets in the fridge, so there is no baking step after filling.

2. Press plastic wrap directly onto the surface of the custard (this prevents a skin), then refrigerate for at least 6 hours, preferably overnight.

3. Right before serving, whip the heavy cream with powdered sugar and vanilla to medium peaks. Spoon or pipe over the pie.

4. Finish with a tiny pinch of flaky salt if you like. Slice with a clean, sharp knife, wiping between cuts for the neatest wedges.

   

Quick rescue tips

• Too thick in the pot: Whisk in a splash of milk off the heat until it loosens.
• Too thin after chilling: Next time, be sure the custard reaches a gentle boil with bubbles breaking the surface and holds it for at least 60 seconds.
• Grainy texture: Usually from overheating after adding yolks or not whisking enough once it thickens. Straining helps a lot.