Butterscotch Pie
Rich butterscotch pudding in a crumbly gingersnap crust—this fall dessert is just begging for a place on your holiday table.
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
Butterscotch Pie Filling
- 1 ½ cups (360ml) whole milk
- 1 cup (240ml) heavy cream
- 5 large egg yolks
- ⅓ cup (40g) cornstarch
- ¾ cup (150g) packed dark brown sugar
- 3 tablespoons water
- ½ teaspoon kosher salt
- 3 tablespoons (45g) unsalted butter softened to room temperature
- 1 teaspoon vanilla
- 1 tablespoon Scotch or bourbon
- Optional: Whipped cream, for garnish
Gingersnap Crust
- 14 ounces (400g) gingersnap cookies pulsed in a food processor to crumbs*
- 8 tablespoons (115g) melted salted butter
- *You may have extra crumbs depending on the size of your pan; you may use these as decoration.
Step by Step Instructions
Step 1
- Combine the milk and cream together in a large measuring cup, and set aside.Whisk the egg yolks and cornstarch together until smooth, and set aside.
Step 2
- In a heavy medium pot, such as a Dutch oven, whisk the dark brown sugar, water, and salt together and allow to simmer over medium heat. Do not stir. Let it bubble for 5-6 minutes until caramelized.
Step 3
- Carefully and slowly (as it may splatter), whisk in the milk and cream mixture. Cook on medium heat until it begins to boil. Reduce the heat to medium-low.
Step 4
- Remove about ½ cup (120mL) from the mixture. In a slow and steady stream, whisk it into the egg yolk mixture to temper it. Now whisk the tempered egg yolks back into the pot with the filling mixture. Continuing to whisk, allow the mixture to cook for about one minute—it will bubble and thicken.
Step 5
- Remove from heat and whisk in the butter, vanilla, and Scotch. Transfer the mixture to a glass container and press a piece of plastic wrap directly onto the pudding to discourage a skin from forming. Allow to cool in the refrigerator for several hours or overnight. It will continue to thicken as it cools.
Step 6
- While the filling chills, make the pie crust. Preheat your oven to 325°F (160°C).Combine the gingersnap crumbs with the melted butter. Press the moistened crumbs into a pie or tart pan, using the bottom of a clean glass to pack the crumbs at the bottom of the pan, and your hands to pack and shape the sides.
Step 7
- Transfer the prepared pan to a lined sheet pan and bake for 8 minutes. Allow to cool fully.Assemble the pie as close to serving time as possible. Spoon the filling into the prepared crust, and garnish with whipped cream and gingersnap crumbs, or whole gingersnaps, if desired.
