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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AiamnA Aia
[email protected]This pie was a disaster! The crust was soggy and the filling was runny. I followed the recipe exactly, so I'm not sure what went wrong.
Ahmed Bashir
[email protected]I had some trouble with the crust, but the pie still turned out pretty good. The filling is delicious and I love the flavor of the gingersnap crust.
Kumar Gyawali
[email protected]This pie is a bit too sweet for my taste, but I can see why others might enjoy it. The crust is delicious and the filling is smooth and creamy.
Michael Gray
[email protected]I'm not a huge fan of butterscotch, but I thought I'd give this recipe a try. I was pleasantly surprised! The pie was delicious and the gingersnap crust was a nice touch.
Robin Black
[email protected]This is the best butterscotch cream pie I've ever had! The crust is perfectly crispy and the filling is smooth and creamy. I highly recommend this recipe.
Joyce Asiedu
[email protected]I love the combination of flavors in this pie. The butterscotch and gingersnap are a perfect match. I also appreciate that this recipe is relatively easy to make.
Samuel's gaming
[email protected]The butterscotch cream pie is a classic dessert that is always a welcome addition to any table. The gingersnap crust adds a unique twist that makes this pie even more special.
Keshav Thapa
[email protected]This pie is so easy to make and it always turns out perfect. I've made it several times now and it's always a crowd-pleaser.
goodking 204
[email protected]I made this pie for a dinner party and it was a huge hit! Everyone loved the combination of flavors and textures. The crust was especially delicious and easy to make.
Jitender Yadav
[email protected]This butterscotch cream pie is a delightful treat! The gingersnap crust adds a unique and flavorful touch, and the filling is smooth and creamy with just the right amount of sweetness. I highly recommend this recipe!