My search for the perfect Thanksgiving pie is over! Especially after trying this recipe! Oh my gosh! It is insane the flavor combos!

If you like bourbon and you like butterscotch, you’re in for a real treat!

This pie does have quite a few steps, but feel free to cheat with a frozen pie crust—it won’t taste the same!

Have this around your holiday table! It will definitely be something people leave wanting more of!

For the crust:

For The Crust:

• 2 cups all purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 12 tablespoons cold unsalted butter into very small pieces
• 3-4 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 egg lightly beaten

For the Fillin’

• 4 tablespoons unsalted butter
• 3/4 cup dark brown sugar packed
• 2 1/2 cups heavy whipping cream
• 1 cup whole milk
• 2 tablespoons Makers Mark Bourbon
• 1/2 teaspoon kosher salt
• 6 large egg yolks
• 1/4 cup corn starch
• 3 tablespoons sugar
• 2 teaspoons vanilla extract

For the Toppin’

• 1 teaspoon unflavored gelatin
• 4  teaspoons cold water
• 1  cup heavy whipping cream chilled
• 2 tablespoons powdered sugar
• 1 tablespoon  unsulphured molasses
• Butterscotch chips optional

Directions:

For the crust:

1. In a stand mixer with the paddle attachment, mix flour, sugar, salt and butter on lowest speed for about 2 minutes or until a coarse meal starts to form. With the mixer still running add 3 tablespoons of water and the vanilla and mix on low just until the dough clumps together, about 45 seconds. If it isn’t clumping add the other tablespoon of water and mix again. Gather the dough into a flat disk, wrap in plastic and refrigerate for 30 minutes.
2. Lightly flour a board and then roll out the dough into an 11 inch circle. Transfer to a 9-inch deep dish pie pan and crimp the edges. Then freeze the crust until hard, about 40 minutes. 
3. When ready to bake, preheat the oven to 400 degrees. Line the crust with foil or parchment and then fill with pie weights or beans. Place the pan on a baking sheet and then bake for 15 minutes, or until the crust is lightly browned.
4. Remove the weights and foil and prick the crust all over with the tines of a fork. Paint the crust all over with the egg wash. Bake for 10 minutes. Then cover the edge of the crust with foil or a pie shield and bake for an additional 10-15 minutes, or until the crust is baked and golden brown all over.
5. Remove the crust from the oven and set aside until ready to fill.

For the Fillin’:

1. Combine the cream, milk and salt in a large bowl.
2. Melt the butter in a medium saucepan over medium heat. Add the brown sugar and cook without stirring until the mixture reaches 240 degrees on a candy thermometer, or about 5 minutes (if you don’t have a candy thermometer, cook for about 3 minutes more once the sugar has dissolved and monitor closely for signs of burning).
3. In a slow stream, add the cream mixture, whisking constantly. It will bubble and splatter. In the same large bowl, combine the egg yolks, corn starch and sugar until smooth. In a slow stream, add the hot cream mixture to the bowl, whisking constantly.
4. Wipe out the saucepan. Strain the mixture in the bowl into the saucepan through a fine-mesh sieve and cook over medium heat, stirring constantly, until it begins to bubble occasionally and starts to thicken, about 5-6 minutes. Stir in the bourbon and the vanilla.
5. Pour the butterscotch mixture into the pie shell and refrigerate for at least three hours, or overnight covered.

For the Toppin’:

1. Get all of the ingredients out and ready and fit your stand mixer with the whisk attachment. Bloom the gelatin in a small bowl with the water for 5 minutes. Over low heat, melt the gelatin until dissolved but do not boil. Move right on to the next step, do not allow the gelatin to set.
2. Whip the cream and powdered sugar on high until medium firm peaks begin to form. Then add the gelatin in a slow steam with the mixer running on low. Next, whip on high until stiff peaks form. Add the molasses in a thin stream and whip until completely combined.
3. Spoon whipped cream over chilled pie and serve. Pie should keep, refrigerated, for several days but is best fresh. You can garnish with optional butterscotch chips or shavings.