Thanksgiving Pie Perfection

My quest for the perfect Thanksgiving pie is over. This Bourbon Butterscotch Pie with Molasses Whipped Cream is going to make you a dessert table hero. Rich and buttery with deep butterscotch flavor, the brown sugar and molasses help cut the sweetness and a crust sturdy enough to resist sogginess. If you’re looking for a non-pie Thanksgiving dessert check out this Cranberry Curd Tart with White Chocolate Mousse, but if you want pie, this is your new best friend.

The Crust

This crust is similar to what you’d find underpinning an amazing lemon meringue pie. It’s just short enough that it holds up very well. And the egg wash after the blind bake ensures that the filling doesn’t make the crust soggy, even after a day or two. This filling is done on the stove top, so the crust is fully pre-baked. Here’s some tips for getting this crust just right:

• This crust is mixed up in the stand mixer, so keep an eye on it, keep the speed low and don’t overmix.
• Use very cold butter cut into very small pieces, 1/4″ or less. If the butter melts in the dough, you will end up with a floppy, oily crust that will make you feel sad deep down where it counts.
• You really do have to use pie weights! If you skip this step, your crust will noticeably deform and shrink. And it won’t bake as evenly.
• After the first leg of baking, be sure to prick the crust all over with a fork (this is called docking). This will keep the crust for bubbling up and shrinking. Anywhere the pie weights and foil were touching should be docked.
• Use a deeper pie dish for this one. You want plenty of room for the filling and topping.

The Bourbon Butterscotch Pie Filling

I made this pie a few times, trying different things each time. My faithful neighborhood testers were split on which filling they thought worked best. This butterscotch custard filling has a nice deep butterscotch flavor with no grittiness. If you want a more rustic texture with a bit of undissolved brown sugar (one of my neighbors liked this version), just heat the brown sugar until the edges start to melt, instead of getting it all the way up to 240 degrees. Add the vanilla and bourbon at the end to get the most punch.

The Molasses Whipped Cream

The molasses in the whipped cream is totally optional but I think it’s revelatory. The gelatin stabilizes the whipped cream so it will hold it’s structure for days instead of melting away. Make sure to use cold cream and add the gelatin in a very thin, steady stream so it doesn’t clump up when it hits the cream.

More Thanksgiving Inspiration From Bakers Brigade:

• Cranberry Curd Tart with White Chocolate Mousse
• Chewy Chocolate Espresso Cookies
• Dark Chocolate Tart with Espresso Whipped Cream
• Bourbon Barrel Aged Stout Gummy Bears!

Print Recipe

Bourbon Butterscotch Pie with Molasses Whipped Cream

Rich and buttery with deep butterscotch flavor, the brown sugar and molasses help cut the sweetness and a crust sturdy enough to resist sogginess.

Servings

Ingredients

For The Crust:

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 12 tablespoons cold unsalted butter cut into very small pieces
• 3-4 tablespoons ice water
• 1/2 teaspoon vanilla extract
• 1 egg lightly beaten

For Butterscotch Filling:

• 4 tablespoons unsalted butter
• 3/4 cup dark brown sugar packed
• 2 1/2 cups heavy whipping cream
• 1 cup Whole milk
• 2 tablespoons bourbon or Scotch
• 1/2 teaspoon kosher salt
• 6 large egg yolks
• 1/4 cup cornstarch
• 3 tablespoons sugar
• 2 teaspoons vanilla bean paste or vanilla extract

For Molasses Whipped Cream:

• 1 teaspoon unflavored gelatin
• 4 teaspoons cold water
• 1 cup heavy whipping cream cold
• 2 tablespoons powdered sugar
• 1 tablespoon unsulphered molasses I like Brer Rabbit, mild flavor
• butterscotch chips or shavings optional

Servings Ingredients For The Crust: 2 cups all-purpose flour 1 tablespoon sugar 1/4 teaspoon salt 12 tablespoons cold unsalted butter cut into very small pieces 3-4 tablespoons ice water 1/2 teaspoon vanilla extract 1 egg lightly beaten For Butterscotch Filling: 4 tablespoons unsalted butter 3/4 cup dark brown sugar packed 2 1/2 cups heavy whipping cream 1 cup Whole milk 2 tablespoons bourbon or Scotch 1/2 teaspoon kosher salt 6 large egg yolks 1/4 cup cornstarch 3 tablespoons sugar 2 teaspoons vanilla bean paste or vanilla extract For Molasses Whipped Cream: 1 teaspoon unflavored gelatin 4 teaspoons cold water 1 cup heavy whipping cream cold 2 tablespoons powdered sugar 1 tablespoon unsulphered molasses I like Brer Rabbit, mild flavor butterscotch chips or shavings optional

Instructions

For The Crust:

1. In a stand mixer with the paddle attachment, mix flour, sugar, salt and butter on lowest speed for about 2 minutes or until a coarse meal starts to form. With the mixer still running add 3 tablespoons of water and the vanilla and mix on low just until the dough clumps together, about 45 seconds. If it isn't clumping add the other tablespoon of water and mix again. Gather the dough into a flat disk, wrap in plastic and refrigerate for 30 minutes.
2. Lightly flour a board and then roll out the dough into an 11 inch circle. Transfer to a 9-inch deep dish pie pan and crimp the edges. Then freeze the crust until hard, about 40 minutes.
3. When ready to bake, preheat the oven to 400 degrees. Line the crust with foil or parchment and then fill with pie weights or beans. Place the pan on a baking sheet and then bake for 15 minutes, or until the crust is lightly browned.
4. Remove the weights and foil and prick the crust all over with the tines of a fork. Paint the crust all over with the egg wash. Bake for 10 minutes. Then cover the edge of the crust with foil or a pie shield and bake for an additional 10-15 minutes, or until the crust is baked and golden brown all over.
5. Remove the crust from the oven and set aside until ready to fill.

For the Bourbon Butterscotch Filling:

1. Combine the cream, milk and salt in a large bowl.
2. Melt the butter in a medium saucepan over medium heat. Add the brown sugar and cook without stirring until the mixture reaches 240 degrees on a candy thermometer, or about 5 minutes (if you don't have a candy thermometer, cook for about 3 minutes more once the sugar has dissolved and monitor closely for signs of burning).
3. In a slow stream, add the cream mixture, whisking constantly. It will bubble and splatter. In the same large bowl, combine the egg yolks, corn starch and sugar until smooth. In a slow stream, add the hot cream mixture to the bowl, whisking constantly.
4. Wipe out the saucepan. Strain the mixture in the bowl into the saucepan through a fine-mesh sieve and cook over medium heat, stirring constantly, until it begins to bubble occasionally and starts to thicken, about 5-6 minutes. Stir in the bourbon and the vanilla.
5. Pour the butterscotch mixture into the pie shell and refrigerate for at least three hours, or overnight covered.

For the Molassses Whipped Cream:

1. Get all of the ingredients out and ready and fit your stand mixer with the whisk attachment. Bloom the gelatin in a small bowl with the water for 5 minutes. Over low heat, melt the gelatin until dissolved but do not boil. Move right on to the next step, do not allow the gelatin to set.
2. Whip the cream and powdered sugar on high until medium firm peaks begin to form. Then add the gelatin in a slow steam with the mixer running on low. Next, whip on high until stiff peaks form. Add the molasses in a thin stream and whip until completely combined.
3. Spoon whipped cream over chilled pie and serve. Pie should keep, refrigerated, for several days but is best fresh. You can garnish with optional butterscotch chips or shavings.

Share this Recipe