- 1 pie crust
- 1 1/2 cups sugar
- 1/4 cup all purpose flour
- 1/2 tsp kosher salt
- 3 large eggs, room temp
- 4 tbsp unsalted butter, melted
- 1/4 tsp grated lemon zest
- 2 tsp lemon juice
- 3/4 cup buttermilk
- 1 tbsp bourbon
- For the salted caramel:
- 1/2 cup white sugar
- 1/4 cup light corn syrup
- 3/4 tsp kosher salt
- 1/4 cup heavy cream
- 2 tsp bourbon
- 1 1/2 tbsp unsalted butter
Combine the sugar, flour and salt in a small bowl. Whisk to combine.
Whisk the eggs in a medium size bowl. Add the sugar mixture. Whisk to combine. Add the melter butter, lemon juice and lemon zest and whisk. Add the buttermilk and bourbon and whisk to combine.
Pour filling into the unbaked piecrust and transfer to the cooker. Bake until lightly browned on top and the custard has set, about one hour.
Cool the pie to room temperature.
To make the salted caramel, bring the sugar, corn syrup and salt to a boil in a small skillet. Boil until the sugar darkens to a caramel color. Remove from heat, add cream and bourbon and stir until smooth. Add butter pats and stir. Allow to cool slightly before pouring over the top of the pie.
Pour the caramel over the pie and chill to set.
Recipe provided by All Things Barbecue