Butterscotch Chiffon Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line the baking sheet with parchment paper.

2. 2

   Roll out the puff pastry on a lightly floured surface to a thickness of about 3 mm. Transfer the pastry to a 23cm pie dish and trim the edges to fit.

   Tip: Use a pastry brush to brush the edges of the pastry with a little water for a golden glaze.

3. 3

   In a medium saucepan, combine the butterscotch syrup, heavy cream, granulated sugar, and salt. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature.

4. 4

   Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes, or until the mixture has thickened slightly.

   Tip: Stir in the vanilla extract.

5. 5

   In a large bowl, whisk together the egg yolks. Gradually add the hot butterscotch mixture to the egg yolks, whisking constantly.

   Tip: Be careful not to scramble the eggs.

6. 6

   Strain the mixture into a clean bowl and let it cool to room temperature.

   Tip: Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming.

7. 7

   In a separate bowl, whisk together the confectioners' sugar and butterscotch chips until well combined.

   Tip: Set aside until ready to use.

8. 8

   Pour the cooled butterscotch mixture into the pie crust. Smooth the top with a spatula.

   Tip: Refrigerate the pie for at least 2 hours to allow the filling to set.

9. 9

   Just before serving, sprinkle the confectioners' sugar mixture evenly over the top of the pie.

   Tip: Serve chilled.

10. 10

    To make the pastry dough, combine the flour and salt in a small bowl.

    Tip: Add the cold butter and use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

11. 11

    Gradually add the water to the bowl, stirring with a fork until the dough comes together in a ball.

    Tip: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling out.

12. 12

    On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 3 mm.

    Tip: Transfer the dough to a 23cm pie dish and trim the edges to fit.