Butterscotch Pie Recipe Golden Bliss in Every Bite

Instructions:

1. Combine dry ingredients for the pie crust in a food processor or bowl.
2. Cut in cold butter until mixture resembles coarse crumbs.
3. Gradually add ice water until dough comes together.
4. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
5. Roll out the chilled dough on a lightly floured surface.
6. Transfer to pie plate, crimp edges.
7. Prick the bottom with a fork.
8. Line with parchment paper, fill with pie weights or dried beans.
9. Bake at 375°F (190°C) for 15 minutes.
10. Remove weights and parchment, bake for another 10-15 minutes, or until golden brown. If using the egg wash, brush the crust now and bake for an additional 5 minutes.
11. Let cool completely.
12. In a saucepan, melt butter over medium heat. Cook, swirling frequently, until the butter turns golden brown and has a nutty aroma (brown butter).
13. Whisk in brown sugar and salt.
14. Whisk in flour until smooth.
15. Gradually whisk in milk until smooth.
16. Bring to a simmer over medium heat, stirring constantly.
17. Whisk egg yolks in a separate bowl. Temper the eggs by slowly drizzling a small amount of hot milk mixture into the eggs while whisking constantly.
18. Pour the tempered egg mixture back into the saucepan.
19. Cook, stirring constantly, until the filling thickens to a pudding-like consistency.
20. Remove from heat, stir in vanilla extract.
21. Pour the butterscotch filling into the cooled pie crust.
22. Cover with plastic wrap, pressing directly onto the surface of the filling to prevent a skin from forming.
23. Refrigerate for at least 2 hours, or until completely set.
24. In a mixing bowl, beat heavy cream, confectioners' sugar, and vanilla extract until stiff peaks form.
25. Top the pie with whipped cream (if using) and sprinkle with butterscotch chips.
26. Slice and serve this delicious butterscotch pie recipe.