Tangy Bourbon Butterscotch Pie Recipes
BOURBON PECAN BUTTERSCOTCH PIE
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Cover bottom of pie shell with butterscotch chips. In a medium-size mixing bowl, combine eggs, sour cream, corn syrup, sugar, salt, vanilla and bourbon. Mix well to blend ingredients, until mixture is smooth. Add pecans. Pour into the pie shell with chips. Place in oven, and immediately turn down temperature to 350°. Bake for 50 minutes or until firm, and a knife comes out clean when inserted in the center. Note: If using extra large or jumbo eggs, use a 10-inch pie plate. If a less sweet pie is desired, sugar may be reduced to 3/4 cup.
Nutrition Facts : Nutritional Facts Serves
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- Start by preparing the pie crust. Heat your oven to 350 degrees. Melt butter in saucepan. Once the butter has melted, remove from heat and add both sugars and stir to combine. Then stir in flour. Let the dough cool 15 minutes, then press dough onto bottom and up the sides of a 10 inch pie pan. Bake for 15 minutes or until lightly browned.
- Next prepare the bourbon butterscotch pudding filling. In a medium saucepan, whisk the brown sugar and cornstarch together, breaking up and any clumps. Then add the salt and 1/2 cup of the half and half. Turn the burner on to medium low, and whisk in the remaining half and half and the egg yolks. Whisk frequently, until the mixture begins to bubble.
- Once the pudding starts to bubble, add the bourbon, and whisk to combine. Continue whisking as the mixture thickens, for about 3 minutes. At this point the pudding should have a thick consistency.
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