Creamy Pie Delight (Print Version)
# Ingredients:
01 -
1 flaky pie crust, unbaked.
02 -
1 large egg mixed with 1 tablespoon of milk (optional for brushing).
03 -
Packed 3/4 cup (150g) of dark brown sugar.
04 -
3 tablespoons (24g) of cornstarch.
05 -
1 and 1/4 cups (300ml) whole milk at room temperature.
06 -
4 egg yolks, also at room temperature.
07 -
1/3 cup (67g) of regular sugar.
08 -
3 tablespoons (45ml) of water, left at room temperature.
09 -
1 cup (240ml) heavy cream, measured at room temperature.
10 -
2 tablespoons (28g) unsalted butter, softened.
11 -
Half a teaspoon of salt.
12 -
1 teaspoon pure vanilla extract.
13 -
1 teaspoon of bourbon, rum, or scotch (your choice).
14 -
1 cup (240ml) cold heavy cream for the topping.
15 -
2 tablespoons (25g) of packed dark brown sugar for the topping.
16 -
Half a teaspoon of pure vanilla extract for topping use.
# Instructions:
01 -
Chill your pie dough for a couple of hours, then roll it into a 12-inch circle and place it in a 9-inch pie plate. Shape the edges, then pop it back into the fridge for half an hour.
02 -
Lay parchment and weights inside the crust. Bake it at 375°F for 15-16 minutes. Take the weights out, poke holes all over the base, and bake another 14-15 minutes until golden and crisp.
03 -
In a bowl, stir together the brown sugar, cornstarch, warm milk, and egg yolks until smooth.
04 -
Heat a combo of granulated sugar with water until it's amber-colored, then stir in the heavy cream steadily.
05 -
Pour the brown sugar mix into your caramel. Keep whisking as you cook it until it thickens up and hits 195-200°F on a thermometer.
06 -
Take the pan off the heat. Stir in the butter, salt, vanilla, and bourbon. Let it cool for five minutes before spreading it in your baked crust.
07 -
Chill uncovered for 6 hours, or leave it overnight. After the 6-hour mark, cover it with plastic wrap.
08 -
Whip heavy cream, dark brown sugar, and vanilla together until you get medium-sized peaks. Spread it on just before slicing.
# Notes:
01 -
You can prep it up to 2 days before.
02 -
Freeze for a maximum of 3 months.
03 -
For best results, bring all ingredients to room temperature.
04 -
Stick to whole milk and heavy cream so it sets properly.