- 1/4 c. heavy cream
- 1/2 c. unsweetened cocoa powder, sifted
- 10 T. chilled unsalted butter, cut into 1/4 inch cubes
- 10 T. powdered sugar
- 1 1/4 c. flour
- 1 egg yolk
- 1/2 c. chopped pecans, toasted
- 1 1/2 c. whole milk
- 6 T. cornstarch
- 1/2 tsp. salt
- 10 T. unsalted butter
- 1 1/2 c. packed brown sugar
- 1/4 c. syrup
- 1/4 c. boiling water
- 4 egg yolks
- 1 T. whiskey (optional)
- 1 tsp. vanilla
- 1 c. heavy cream
- 1/4 c. powdered sugar, sifted
- 2 tsp. whiskey (optional)
Heat 1/4 c. heavy cream for the crust in a small saucepan over medium until it bubbles around the edges of pan. Place cocoa powder in a bowl, stir in cream; set aside
Beat cubbed butter and 10 T. powdered sugar in bowl, until smooth. Beat in cocoa mixture, half the flour, and 1 egg yolk until smooth. Beat in remaining flour just until combined. Shape dough into a disk, wrap in plastic wrap, and refirgerate at least 1 hour or overnight. Roll chilled dough on a lightly floured surface to 1/4 inch thick; transfer to a 9 inch pie plate. Trim overhang to 1 inch and roll edge under itself. Cover crust with plastic wrap and freeze 15 minutes.
Preheat oven to 375 degrees. Place aluminum foil inside pie shell and fill with pie weights. Bake pie shell 25-30 minutes. Remove weights and foil, bake the crust until crisp and dry, 5-10 minutes more; set aside.
Sprinkle pecans on bottom of crust.
Whisk together milk, cornstarch, and salt for slurry in a bowl; set aside.
Brown 10 T. butter for the filling in a saute' pan over medium heat, about 15 minutes. Add brown sugar and syrup; bring to a boil. Boil 3 minutes; whisk in boiling water until smooth, boil 1 minute more.
Whisk slurry into sugar mixture and increase heat to medium-high. cook, whisking constantly, until mixture comes to a boil, about 5 minutes; cook 1 minute more and remove from heat.
Drizzle 1 c. butterscotch into 4 egg yolks to temper, whisking constantly. Reduce heat to medium-low and gradually whisk tempered mixture back into filling. Simmer filling 1 minute to thicken, whisking constantly; remove from heat.
Stir in 1 T. whiskey and vanilla; pour filling into crust.
Press plastic wrap onto filling to prevent a skin from forming. Cool to room temperature, about 1 hour, then chill overnight.
Beat heavy cream for the topping to soft peaks. Add 1/4 c. powdered sugar and 2 tsp. whiskey, beating until combined.
Top pie with whipped cream and serve