Pie Crust
2 1/2 cups all purpose flour
1 tsp. sugar
1 tsp. salt
8 Tbsp. (1 stick) cold unsalted butter, cut into 1/2 inch pieces
1/3 cup solid shortening
6-7 Tbsp. ice water
Combine flour, sugar and salt in bowl of food processor
Add butter and shortening and process until mix resembles coarse meal.
Add 3 Tbsp. ice water. Pulse 2 or 3 times. Add 3 more Tbsp. ice water. Pulse 3 or 4 times. Pull dough together and form into a flat circle. Refrigerate for 1 hour.
When ready, remove pie crust and roll out on a lightly floured surface until approximately 12” in diameter. Place in a pie pan and use a fork to prick holes in the crust. Line the pastry with aluminum foil, pressing it into the corners and edges. Weight down with beans, rice or pie weights. Preheat oven to 385º and bake 15 to 18 minutes. When pastry begins to brown around the edges, remove the foil and weights and continue to bake just until the pastry dries out and turns a deep amber color. Let cool completely before filling.
Butterscotch Filling
8 Tbsp. (1 stick) butter
1 cup dark brown sugar
1 cup boiling water
3 Tbsp. cornstarch
2 Tbsp. flour
1/2 tsp. salt
1 cup whole milk
3 egg yolks
1 tsp. vanilla
Place egg yolks in a small mixing bowl. Whisk lightly, set aside.
In a medium heavy bottomed saucepan, combine cornstarch, flour and salt. Whisk in milk until blended.
Set aside.
In a large light colored skillet, melt butter over low-medium heat. Cook, stirring constantly, until it turns nutty brown in color. Gradually add brown sugar and cook, stirring constantly about 5 minutes. Carefully add 1 cup boiling water. Mixture will sputter and spit like making caramel. Add brown sugar mixture to saucepan with milk and flour. Heat over med-low heat, stirring constantly until it begins to boil.
Boil 10 to15 minutes, stirring constantly.
Once mixture has thickened, remove from heat.
Drizzle spoonfuls of hot butterscotch into egg yolks to temper eggs. Whisk while pouring. Repeat using 1/3 of the butterscotch mixture.
Pour balance of egg mix into saucepan and return to heat.
Cook, stirring constantly, until it begins to boil. Cook 1 more minute. Remove from heat. Stir in vanilla. Pour custard into cooled prebaked pie shell. Cool. Refrigerate.
Topping
1 cup whipping cream
2 Tbsp. powdered sugar
1/2 cup toasted, salted cashews.
Using a chilled bowl, pour 1 cup of whipping cream into bowl. Using a mixer (I use a hand mixer) begin to whip the cream. As it begins to thicken, add in the powdered sugar. When it begins to hold soft peaks, stop beating. Dollop whipped cream onto the edges of the pie. Sprinkle with cashews.
