1 pie crust, rolled to fit a 9-inch pie pan or 4 mini pie pans
1/4 cup heavy cream
2 large egg yolks
1/2 tsp kosher salt
1 cup whole milk, divided in half
2 Tbs creme fraiche, mascarpone cheese, or full-fat sour cream
2 Tbs cornstarch
1 tsp vanilla extract
4 Tbs unsalted butter
1 tsp bourbon
1/2 cup light brown sugar
Whipped cream for serving (optional)
Preheat the oven to 425 and blind-bake the pie crust(s) for 15-20 minutes, until the crust is fully baked and golden brown at the edges. Remove from the oven and cool completely on a wire rack.
Whisk the egg yolks together with 1/2 cup milk in a small bowl. Whisk in the cornstarch and reserve.
Melt the butter and brown sugar over medium heat in a heavy-bottomed pot, stirring constantly. When the liquid comes to a boil, stir for 3 minutes more as it becomes shinier and lighter in colour. Slowly whisk in the cream and salt.
Return the butterscotch to a low boil and cook, stirring constantly, for 3 minutes. Stir in the remaining 1/2 cup milk and when that is fully incorporated, stir in the reserved egg/milk/cornstarch mixture.
Cook the pudding, stirring constantly as it thickens. Strain the thickened pudding through a fine-mesh strainer into a clean bowl.
Stir in the creme fraiche, vanilla and bourbon, and cool for 5 minutes before pouring into the baked pie crust(s).
Chill for at least 3 hours and serve cold with whipped cream, if desired.