Butterscotch Cream Pie

By: Anna Olson

Ingredients:
For Crust:
2 cups all purpose flour
2 Tbsp ground pecans, toasted
¼ tsp salt
½ cup unsalted butter, cut into pieces and chilled
2 Tbsp golden brown sugar, packed
1 egg yolk
4 to 6 Tbsp cold water

For Filling:
1 cup pecan halves, lightly toasted
1 cup golden brown sugar, packed
1/3 cup all purpose flour
1 cup milk
3 Tbsp unsalted butter
1 Tbsp vanilla extract
1 egg yolk

For Topping:
1 cup whipping cream
2 Tbsp sugar
1 tsp vanilla extract
chopped toasted pecans, for garnish

Method:
1. For crust, combine flour, ground pecans and salt. Cut in butter until an even, crumbly texture.
In a separate bowl, whisk brown sugar with egg yolk and 4 Tbsp water and add to flour. Mix just
until dough comes together, adding a little more water, if needed. Wrap and chill for 30 minutes.

2. On a lightly floured surface, roll out dough to 1/8-inch thick. Line a 10-inch pie shell with dough
and trim. Chill for 20 minutes.

3. Preheat oven to 375° F. Line pie shell with aluminium foil and weight with pie weights, rice or
dried beans. Bake for 18 to 20 minutes, then remove foil and weights and bake for 5 to 7 minutes
more, until centre of pie shell is dry and edges are lightly browned. Allow to cool.

4. For filling, line bottom of baked pie shell with toasted pecan halves. In a saucepot, mix brown
sugar and flour together, crushing any visibly large lumps of brown sugar. Whisk in milk until
smooth. Stir filling over medium low heat to start dissolving sugar, then stir in butter. Cook filling
for about 8 minutes, stirring constantly, until it thickens. Remove from heat and scrape into a
bowl. Stir in vanilla and egg yolk. Scrape filling into pie shell and spread evenly. Chill for at least 2
hours before topping.

5. For topping, whip cream to soft peaks and fold in sugar and vanilla. Spread evenly over
butterscotch filling and garnish with chopped pecans. Chill until ready to serve.

6. Pie with filling can be made up to 2 days in advance, and topped up to 6 hours in advance.