Butterscotch Pie with Rum–Black Pepper Whipped Cream

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

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