Butterscotch cinnamon pie

Combine the flour, cold butter and kosher salt, mixing until the butter pieces are the size of little pebbles.

Add the ice cold water and mix until a shaggy dough forms.

Shape into a disc about six inches wide, wrap in plastic and chill at least 30 minutes.

Roll the dough out to about 13 to 14 inches across, or at least one inch wider than the pie plate.

Transfer to the pie dish and pull and crimp so the dough nestles into the bottom, leaving the excess hanging over the side.

Chill another 10 minutes.

Line with crumpled parchment paper, fill with baking weights and blind bake at 375F for 20 to 30 minutes, until the rim starts to brown.

Remove the parchment and the weights and bake another 20 to 25 minutes until the bottom is golden brown, then cool and trim off any excess.

Boil the brown sugar and water in a medium saucepan and take it to a dark caramel, not burnt.

Off the heat, stir in the heavy cream, then the unsalted butter, then the whole milk.

Melt the cornstarch into some of the butterscotch mixture to make a slurry.

Whisk the egg yolks and the half teaspoon of kosher salt into the slurry.

Ladle a couple of spoonfuls of the hot butterscotch into the yolks while mixing, to temper them so they do not overcook.

Return everything to the pot and cook one to two minutes until thickened, stirring constantly with a spatula so lumps do not form on the bottom.

Stir in the cinnamon and the vanilla paste.

Strain the filling directly into the crust and spread it level.

Cool to room temperature and refrigerate about four hours.

Whip the heavy whipping cream by hand with the cinnamon, vanilla and powdered sugar.

Dollop the whipped cream generously over the chilled pie in a freeform spoon swirl, then flick cinnamon over the top.