butterscotch burbon pie

Ingredients

• 2 TBS (29g) butter at room temp
• 1.5 cups dark brown sugar
• 3 large eggs separated at room temp
• 2 TBS flour
• .5 tsp salt
• 1 TBS bourbon
• 1 TBS vanilla
• 1.5 tsp lemon juice
• 12 oz evaporated milk (1.5 c powdered milk and 1.25 c water)
• whipping cream
• Pie crust
• 1.25 cups flour (156 g)
• 1 TBS sugar
• .5 tsp salt
• 85 g butter
• 30 g oil
• 65 g water

Directions

1. make pie crust and put in fridge

2. preheat oven to 350 F (175 C)

3. cream brown sugar, egg yolk, and butter with electric mixer for a few minutes

4. add flour and salt and mix till no more white streaks

5. add bourbon, vanilla, and lemon juice and mix on low approx 2 min until well combined (wet sand)

6. with mixer running on low add evaporated milk and keep mixing approx 2 min until smooth and liquidy

7. in separate bowl mix egg whites to soft medium peaks

8. gently fold in first .33 then .66 till all white is mixed in but not deflate. will be foamier on top.

9. put in pie crust and set pie pan on baking sheet (because it might spill)

10. bake approx 45 min until center is puffed and browned but slightly loose in the middle upon jiggling

11. cool and then refrigerate overnight

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