Ingredients: The Pie Crust,1 sleeve of graham crackers (about 1 1/2 cups),5 tablespoons salted butter, melted,1/4 cup sugar,3 tablespoons unsalted butter,1/2 cup packed dark brown sugar or ½ cup packed golden brown sugar + 1 teaspoon,1/2 cup packed dark brown sugar or ½ cup packed golden brown sugar + 1 teaspoon,1 cup heavy cream,1 cup 2 percent milk,1/4 teaspoon salt plus a pinch more,1/4 cup cornstarch,1/4 cup water,1 teaspoon vanilla,2 teaspoons scotch whiskey (optional),The Pie Topping,1 1/2 cups heavy whipping cream (my apologies! this originally said ½ cup. fixed now!),1/2 teaspoon vanilla
Instructions:
- First, the crust.
- Place the graham crackers in a Ziploc bag, and with a rolling pin, crush them. My guy always comes around when it’s time to do this, and does it for me. I think he likes it.
- In a medium bowl, mix the graham cracker crumbs with the sugar.
- Add the melted butter, and mix well.
- Press the graham cracker mixture into a pie plate, and refrigerate for about a half hour.
- Now, the filling! Melt the butter in a medium saucepan over low heat.
- Stir in the brown sugar (and molasses, if you’re using it). Keep the heat low, and stir until the brown sugar is all melted and bubbly.
- Add 1/2 cup of the heavy cream, and stir until the brown sugar and butter are dissolved.
- Stir in the remaining 1/2 cup of the heavy cream, all of the milk, and the salt.
- Remove from heat, and let cool until lukewarm. I find this only takes about 10 minutes.
- Mix together the cornstarch and water, and pour it into the pudding mixture.
- Reheat over medium high heat, stirring constantly, until the mixture starts to thicken. It’ll thicken fast with all that corn starch!
- Turn heat to low, and continue to stir vigorously while keeping it at a good simmer for about a minute.
- Remove from heat, and stir in the whiskey and vanilla.
- Whiskey wasn’t in my original Butterscotch Pudding recipe, but I love the addition for this pie. Gives it a little extra somethin’ somethin’.
- Pour the pudding mixture into the chilled pie crust.
- Cover with plastic wrap and chill for at least two hours.
- Ready for the topping? Whip the 1 1/2 cups chilled heavy whipping cream with the wire whisk attachment on your stand mixer (you can do this by hand, but it would be quite the workout).
- Add the sugar and vanilla to the cream while it’s whipping. It’s ready when soft peaks form. Yum.
- I’m stating the obvious, but remove the pie from the fridge and take off the plastic wrap.
- Pile on the whipping cream. I like to spread it almost to the edges, but not quite – gotta give folks a glimpse of the actual pie yumminess!
- If you want, garnish with a little shaved chocolate. I just took the carrot peeler to a Hershey bar.
- Or leave it plain. Either way!
- Enjoy!
