Chocolate Cream Pie + Bourbon Butterscotch
Preheat oven to 400°F. Roll out the pie dough, and place it in a 9-inch pie pan. Crimp as desired. Place the prepared crust in the freezer for about 15-20 minutes to prevent shrinking. Then, press a piece of aluminum foil or parchment paper into the center, and fill the center with dried beans, dried rice, sugar, or pie weights. (This will keep the dough from puffing up).
Bake for about 15-20 minutes, until the edges of the pie crust start to brown. Remove the pie from the oven, and carefully remove the foil/parchment paper with the weights out of the pie. Using the tines of a fork, prick the surface of the pie dough all over the bottom and sides to further prevent bubbling. Bake for another 15-16 minutes, until it’s a nice golden brown. Let cool and wrap well if you’re not using it right away.
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add 1 cup of milk, and whisk together until it’s smooth. Whisk in the egg yolks until thoroughly mixed.
Cook over medium heat, slowly whisking the rest of the milk into the custard mixture. Bring to a boil, whisking constantly and focusing on the edges to prevent burning. Let it boil for 2 minutes. It should be thick.
Remove the pudding from the heat, and stir in the chocolate, butter, and vanilla extract until smooth. If it’s at all lumpy, strain the pudding through a fine-mesh sieve. Let it cool slightly. Press a piece of plastic wrap to the surface to prevent a skin from forming. If you’re making it ahead of time, refrigerate the pudding until you’re ready to use.
While the pudding is cooling, make the bourbon butterscotch. Heat the butter in a small saucepan over medium heat. Add the brown sugar, salt, and heavy cream, and stir until the sugar is dissolved.
Bring the mixture to a boil, and stir constantly scraping the sides of the bowl to prevent burning. Let it boil for about 7-10 minutes, until it’s thickened. Remove from heat and stir in the vanilla extract and bourbon. Pour the butterscotch into a heat-proof jar and let it cool completely. Refrigerate until you’re ready to use.
Stir together the cream, sugar, and vanilla extract in a medium bowl. Beat with a whisk attachment until stiff peaks form.
When you’re ready to eat the pie, pour the chocolate pudding into the prepared pie crust. Smooth the whipped cream over the top, drizzle the pie with bourbon butterscotch, and sprinkle with cacao nibs or chocolate shavings if desired! Enjoy!