Browned Butter Butterscotch Pie

Make Crust: Combine the ice water and vinegar and set aside.

Add the flour, salt, and sugar to the bowl of a food processor. Pulse a few times to mix.

Add the butter pieces and pulse in short bursts until the mixture is rough and the butter pieces are the size of small peas.

While pulsing the food processor, add the water in a steady stream. Before adding all the water stop and check the dough; it should start to clump and hold together when pressed together with your fingers. Add more water while pulsing if mixture is dry.

Turn dough out onto a sheet of plastic wrap and bring together into a disk. Wrap in plastic and refrigerate for at least an hour or up to two days.

Bake Crust: Heat the oven to 400°F. Roll out the chilled pie dough and fit it into a 9-inch pie dish. Trim and crimp the edges, then freeze the crust for at least 15 minutes.

Line the chilled crust with parchment paper or foil and fill it with pie weights or dried beans. Bake for 15 minutes, until the edges look set and lightly golden. Remove crust from oven and carefully remove the weights and liner, then bake for another 10 to 15 minutes until the bottom looks dry and fully baked. Cover the edges with a ring of foil if they begin to get too brown. Let cool before filling.

Make the Filling: After separating the eggs store the egg whites in a covered container in the fridge until ready to make the meringue.

In a heavy-duty, medium saucepan over medium-high heat, melt 3 tablespoons butter. Cook, stirring occasionally until milk solids begin to brown. Let them brown to a rich golden color, then remove pan from heat. Stir in ¼ cup half and half and whisk to deglaze the browned butter bits from the bottom of the pan.

While the butter browns, whisk together the 2½ cups half and half, brown sugar, cornstarch, salt and egg yolks in a separate bowl.

Return saucepan to medium heat and add the egg yolk mixture to the butter mixture. Whisk, almost constantly, until the mixture just starts to thicken and bubble. Custard may look curdled¬—keep whisking. Remove from heat and whisk vigorously until the custard is smooth and thick.

Add the remaining 2 tablespoons butter and vanilla, stirring until the butter melts completely. Pour the custard through a fine-mesh strainer into a bowl to ensure a silky texture. Let it cool for at least 10 minutes, stirring occasionally.

While still warm you can pour the custard into the prepared pie crust and spread into an even layer. Gently press a sheet of plastic wrap directly onto the surface and refrigerate until cold and set, 5 hours or overnight.

For the Meringue: When the pie is cold and set make the meringue. Prepare a double boiler by filling a saucepan with about 2 inches of water and bringing it to a simmer. Place a KitchenAid bowl (or glass or metal mixing bowl) over the water and add the egg whites and sugar. Whisk constantly until the sugar has dissolved and the mixture is hot to the touch, 3 to 4 minutes. Don’t let the eggs cook, you just want them to reach 145ºF and feel smooth when rubbed between two fingers, with no sugar crystals.

Remove bowl from the heat. Using a stand mixer with the whisk attachment (or a hand mixer), whip the egg whites until thick, glossy and sturdy peaks form, about 10 minutes.

Spread meringue over cooled pie. If desired place under a broiler briefly or use a kitchen torch to toast the top.

Serve pie soon after preparing the meringue. Leftovers can be refrigerated up to 2 days, but the meringue doesn’t hold up well—it may become a bit sticky though still delicious.