This pie is all about scotch whisky from Islay, Scotland. Many of the whiskies produced in this part of the country have a characteristic taste of peat—a rich, smoky, campfire-like flavor that is so good for sipping on cold winter nights. If you favor the single malts, we suggest Laphroaig, or, for a blended scotch, the aptly named Big Peat. In this pie, the scotch is paired with the flavors of toasted almonds, dulce de leche, and caramelized white chocolate. Actual campfire not included.



Pie dough for a Standard Single Crust (this page)  

9-inch standard pie plate 

Pie crust shield or foil (see this page) 




Islay scotch whisky1 tablespoon0.45 ounce13 grams

Dulce de leche1¼ cups (from 1 

13.4-ounce can)13.4 ounces380 grams

Light brown sugar, lightly packed1 cup7 ounces200 grams

Unsalted butter, softened2 tablespoons1 ounce28 grams

Cane syrup, such as Steen’s (see Sources, this page)¼ cup3 ounces85 grams

Eggs3 large

All-purpose flour1 tablespoon

Salt½ teaspoon

Vanilla extract1 teaspoon

Sliced almonds, toasted3⅓ cups10 ounces283 grams


White chocolate, finely chopped4 ounces113 grams

Heavy cream¼ cup plus 2 teaspoons2.3 ounces65 grams

Islay scotch whisky2 teaspoons


Smoked whole almonds12

PARTIALLY BLIND-BAKE THE CRUST: Follow the instructions on this page. The pie will bake longer after the filling is added, so it should not be completely browned at this point. Remove the pie dish from the oven, set it on a wire cooling rack, and remove the foil or parchment and pie weights. Keep the oven at 350°F. 

MAKE THE FILLING: Into the bowl of a food processor, place the scotch, dulce de leche, brown sugar, butter, cane syrup, eggs, flour, salt, and vanilla. Process until uniformly mixed. Add the almonds and pulse once or twice until just incorporated into the filling. 

FILL THE CRUST AND BAKE: Place a pie shield on the crust to protect the edges from drips and splashes and pour the mixture into the warm pie shell. Carefully transfer the filled pie to the oven and bake until the top has browned slightly and the filling has puffed and set, 40 to 45 minutes. If the center still sloshes when the pie is moved, continue baking, checking every 5 minutes until the filling has puffed and the center wobbles slightly. 

Remove the pie from the oven and place it on a wire cooling rack. Decrease the oven temperature to 250°F. 

PREPARE THE TOPPING: Place the white chocolate in a 9-inch round cake pan and place in the oven for 30 minutes, stirring every 10 minutes with a rubber spatula. The white chocolate will melt, then brown and appear crumbly. Remove the pan from the oven. 

Heat the cream in the microwave for about 1 minute, until just starting to boil. Stir in the scotch and salt, and then pour into the cake pan while stirring with a rubber spatula. Keep stirring and smearing the caramelized chocolate crumbles against the pan until the chocolate is melted and incorporated into the cream. Strain the caramelized white chocolate ganache through a fine-mesh sieve into a measuring cup with a spout. Pour the strained ganache over the pie. Arrange the smoked almonds evenly around the circumference of the pie surface at the positions of the clock, to designate individual servings. 

This pie should be served when both the filling and the topping have cooled to room temperature. (Leftovers can be stored, covered, at room temperature for up to 3 days.)

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