Bourbon Caramel Brownie Pie

Instructions

Pie crust

1. To make the shortcrust pastry cut the cold butter in to cubes, add the flour.
2. Using your finger tips rub the flour into the butter to create a breadcrumb texture.
3. Start to add the water 1tbsp at a time and use your hands to bring the pastry together.
4. Once it is the right consistency (do not make it too wet)
5. Knead it on a flour dusted counter until everything is just combined.
6. Wrap the pastry in cling film and let it rest for 10 minutes.
7. Roll out the pastry into a large circle then place it in a 23cm pie dish.
8. Crimp the edge of the pastry.
9. Loosely cover with cling film and chill in the fridge for 2 hours but preferably overnight to stop shrinkage when you bake the it.
10. Blind bake for 10 minutes at 180c fan.
11. Remove the beans/rice , piece the bottom with a fork and bake for another 5 minutes.
12. Egg wash the pie crust then set aside.

Salted Caramel sauce

1. Add the Weathers Origional's, 1/4tsp salt and 1/4 cup double cream in a saucepan. Melt the caramels on a low heat.
2. Mix until combined then remove from the heat. Set aside.

 Brownies

1. Melt 200g dark chocolate and 160g butter in the microwave, 20 secs at a time. Set aside.
2. Mix 3 eggs, 210g caster sugar, 60g light brown sugar & 1tbsp vanilla extract with an electric beater/stand mixer until creamy, fold in the cooled chocolate butter mix with a spatula.
3. Sieve 160g plain flour and 50g cocoa powder together, add to the egg mix, fold in with a spatula.
4. Fold in the chocolate chunks, then the bourbon.
5. Pour half the brownie batter into the pie crust.
6. Pour in the salted caramel sauce leaving  1" around the sides to stop it from spreading too much whilst baking. if it has become too hard, warm it slightly so it has a runny consistency, but do not make it hot.
7. Pour the remaining brownie mixture on top of the salted caramel layer. Smooth the brownie batter on top with a spatula.
8. Bake the pie @170c 30 mins.