Butterscotch Pie

Butterscotch Pie

1 9 inch pie shell, baked and cooled
2 1.4 oz Skor or Heath bars, chopped

FILLING:
1 1/2 cups whole milk
6 tablespoons cornstarch
1/2 teaspoon salt
10 tablespoons unsalted butter
1 1/2 cups dark brown sugar
1/4 cup golden syrup
1/4 cup boiling water
4 egg yolks
1 teaspoon vanilla

TOPPING:
1 cup heavy cream
1/4 cup confectioner's sugar
2 teaspoons bourbon
1 1.4 oz Skor or Heath bar, chopped

Sprinkle two chopped Skor bars in the bottom of cooled pie sheel; set aside.

FILLING:
Whisk together milk, cornstarch, and salt for slurry in a bowl; set aside.

Brown 10 tablespoons butter for the filling in a saute' pan over medium heat, 10 to 15 minutes, or until brown flecks appear in the butter. This will provide a toasty nutty flavor. 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 of butterscotch into the 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 vanilla and pour filling into pie shell.

Press plastic wrap onto filling to prevent a skin from forming. Cool to room temperature, then chill overnight.

TOPPING:
Beat heavy cream to soft peaks in a bowl with a hand mixer on medium. Add 1/4 cup confectioner's sugar and 2 teaspoons bourbon, beating until combined.

Top pie with the whipped cream and garnish with the remaining chopped Skor bar. Chill until ready to serve.