Butterscotch Pie with Rum–Black Pepper Whipped Cream

Name: Butterscotch Pie with Rum–Black Pepper Whipped Cream
Yield: Serves 8
Cuisine: American
Ingredients: 3 Tbsp ice water; ¼ tsp baking powder; ½ tsp salt; ½ cup [110 g] unsalted butter, chilled; 1½ tsp granulated sugar; 5 tsp pure vanilla extract; 1 egg; 1½ cups [360 ml] heavy cream, chilled; 6 Tbsp [85 g] unsalted butter; 1 cup [200 g] packed dark brown sugar; 1½ tsp table salt; 1⅓ cups [320 ml] heavy cream, warmed; ¼ cup [35 g] cornstarch; ¼ cup [30 g] confectioners’ sugar; Flaky sea salt for sprinkling; 1 tsp freshly ground black pepper; 2 Tbsp dark rum; 1¾ cups [420 ml] whole milk; 1 cup plus 3 Tbsp [170 g] all-purpose flour; Splash of heavy cream; 2 egg yolks; 1 tsp apple cider vinegar, chilled

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Vintage Baker

By Jessie Sheehan

Published 2018

About

Butterscotch pie just has an old-fashioned ring to it. The Butterscotch Pie from Good Luck Desserts (no date) is my inspiration here, though I topped mine with a rum–black pepper whipped cream, a flavor combo that has been a favorite of mine since testing the recipe for Triple Rum Black Pepper Bundt Cake from Matt Lewis and Renato Poliafito’s second Baked cookbook, Baked Elements.

Ingredients

Americas
United States
Brooklyn
Vegetarian
Pie

Ingredients

Method