Friday, November 26, 2010

Butterscotch Pie with Walnuts and Toffee

Now this pie is pure fat and sugar. So if you are watching your figure...your blood sugar..or anything this is definitely not for you...but boy oh boy it was yummy! And once a year...why not splurge!!!!! Now I would suggest if you are going to make this, to get two people to do it. I would have had a heck of a time trying to do this by myself so I enlisted Dave's help! It was definitely needed!!!

For the crust:

1/4 cu heavy cream
1/2 cup unsweetened cocoa powder, sifted
10 tbsp chilled unsalged butter, cut into 1/4 -inch cubes
10 tbsp powdered sugar
1 1/4 cups all-purpose flour
1 egg yolk
1/2 cup chopped walnuts, toasted

For the filling:

1 1/2 cups whole milk
6 tbsp cornstarch
1/2 tsp table salt
10 tbsp unsalted butter
1 1/2 cups packed dark brown sugar
1/4 cup golden syrup (if you can't find this, use corn syrup)
1/4 cup boiling water
4 egg yolks
1 tbsp whiskey (I used brandy)
1 tsp vanilla extract

For the topping:

1 cup heavy cream
1/4 cup powdered sugar, sifted
2 tsp whiskey (brandy)
1 skor bar (I couldn't find this so I used Heath crunchies)

Heat 1/4 cup heavy cream for the crust in a small saucepan over medium until it bubbles around edges of pan. Place cocoa powder in a bowl, stir in cream; set aside. Beat cubed butter and 10 tbsp powdered sugar in bowl of a stand mixer with a paddle attachment until smooth. Beat in cocoa mixture, half the flour, and 1 egg yolk until smooth. Beat in remaining flour just until combined. Shape dough into a disk, wrap in plastic wrap, and refrigerate at least 1 hour or overnight. Roll chilled dough on a lightly floured surface to 1/4 inch thick; transfer to a 9 - inch pie plate. trim overhang to 1 inch and roll edge under itself. Cover crust with plastic wrap and freeze 15 minutes. Preheat oven to 375 degrees. Place a piece of parchment paper or aluminum foil inside pie shell and fill with pie weights. Bake pie shell 25 - 30 minutes. Remove parchment and weights and bake the crust until crisp and dry, 5 - 10 minutes more; set aside. Sprinkle walnuts on bottom of crust.

Whisk together milk, cornstarch, and salt for slurry in a bowl; set aside. Brown 10 tbsp butter for the filling in a saute pan over medium heat, about 15 minutes. Add brown sugar and golden syrup; bring to a boil. Boil 3 minutes; whisk in boiling water until smooth, boil 1 minute more. Whisk slurry into sugar mixture and increase heat to medium-high. Cook, whisking constantly, until mixture comes to a boil, about 5 minutes; cook 1 minute more and remove from heat.

Drizzle 1 cup butterscotch into 4 egg yolks to temper, whisking constantly. Reduce heat to medium low and gradually whisk tempered mixture back into filling. Simmer filling 1 minute to thicken, whisking constantly; remove from heat. Stir in 1 tbsp whiskey and vanilla; pour filling into crust. Press plastic wrap onto filling to prevent a skin from forming. Cool to room temperature about 1 hour then chill overnight.

Beat heavy cream for the topping in a bowl with a hand mixer on medium to soft peaks. Add 1/4 cup powdered sugar and 2 tsp whiskey, beating until combined. Top pie with whipped cream and garnish with the Heath crunchies.

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