BUTTERSCOTCH CREAM PIE WITH GINGERSNAP CRUST
This delectable pie comes from "The Craft of Baking," by pastry chef Karen Demasco.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together 1/4 cup sugar, egg yolks, and cornstarch until pale in color; set aside.
- Combine remaining 1/2 cup sugar, 1/4 cup water, and the vanilla bean and seeds in a medium saucepan. Stir until sugar is completely damp. Heat mixture over high heat until sugar becomes a yellow-golden caramel, about 8 minutes. Remove from heat. Slowly whisk in 1 cup cream, being careful to avoid splatters, then stir in milk.
- Return caramel mixture to stove and bring to a boil; remove from heat. Pour one third of the caramel mixture into the egg mixture in a slow, steady stream, whisking to combine. Whisk egg mixture into caramel mixture until well combined. Bring to a boil over medium-low heat and cook, whisking constantly, until custard thickens, about 8 minutes. Remove pan from heat; whisk in salt and butter.
- Strain custard through a fine-mesh sieve into a bowl; pour into prepared pie crust. Transfer pie plate to a wire rack and let filling cool completely. Transfer pie to refrigerator and chill until cold, about 1 hour.
- Whisk remaining 1 1/2 cups cream until soft peaks form; spread whipped cream over top of pie. Sprinkle brittle over top of pie just before serving. Pie is best eaten day it is made, but can be kept, loosely covered in plastic wrap, refrigerated, up to 2 days.
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Mr Ri
[email protected]I'm not a big fan of butterscotch, but I really enjoyed this pie. The gingersnap crust was the perfect complement to the sweet filling.
kvn nzu
[email protected]This pie is perfect for a special occasion. It's rich, decadent, and sure to impress your guests.
Jdmronnie
[email protected]I made this pie for my family and they loved it! The butterscotch cream filling was a big hit.
Suventhirarasa Danushan
[email protected]This pie was a bit of a disappointment. The butterscotch filling was too runny and the gingersnap crust was too hard.
Khusila islam Lima
[email protected]The gingersnap crust was a nice touch, but I think I would have preferred a graham cracker crust.
ofentse Omphile
[email protected]This is my new favorite pie recipe! The butterscotch filling is so rich and flavorful.
Technical Jamalio
[email protected]The pie was easy to make, but it didn't turn out as creamy as I expected.
Sarita Kushwaha
[email protected]This pie was a showstopper! I brought it to a party and everyone raved about it.
daggers Maine
[email protected]The pie was a bit too sweet for my taste, but overall it was a good recipe.
Haji Asifqadri
[email protected]I love the combination of butterscotch and gingersnap! This pie was a real treat.
Sahab Khan
[email protected]This pie was easy to make and turned out great! The butterscotch filling was rich and creamy, and the gingersnap crust added a nice touch of spice. I would definitely recommend this recipe.
charli abbott
[email protected]The butterscotch cream pie was delicious, but the gingersnap crust was a bit too hard for my taste. Next time, I'll try using a different type of crust.
David Ramirez
[email protected]This butterscotch cream pie with gingersnap crust was a hit! The combination of the creamy, sweet filling and the crunchy, spicy crust was perfect. I'll definitely be making this again.