Back to Butterscotch Cream Pie with Gingersnap Crust
All Reviews for Butterscotch Cream Pie with Gingersnap Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch pie
5041_111609_pie_karen_prev.jpg
Ingredients
Ingredient Checklist
3/4 cup sugar
5 large egg yolks
1/4 cup cornstarch
1/2 vanilla bean, split lengthwise, seeds scraped out, bean and seeds reserved
2 1/2 cups heavy cream
2 cups whole milk
1/2 teaspoon coarse salt
2 tablespoons unsalted butter, cut into small pieces
Gingersnap Crust
1/2 cup chopped Honeycomb Brittle
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch pie
5041_111609_pie_karen_prev.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch pie
Recipe Summary
Yield: Makes one 9-inch pie
Yield: Makes one 9-inch pie
Makes one 9-inch pie
5041_111609_pie_karen_prev.jpg
5041_111609_pie_karen_prev.jpg
Ingredients
Ingredients
- 3/4 cup sugar
- 5 large egg yolks
- 1/4 cup cornstarch
- 1/2 vanilla bean, split lengthwise, seeds scraped out, bean and seeds reserved
- 2 1/2 cups heavy cream
- 2 cups whole milk
- 1/2 teaspoon coarse salt
- 2 tablespoons unsalted butter, cut into small pieces
- Gingersnap Crust
- 1/2 cup chopped Honeycomb Brittle
Directions
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.
Reviews (7)
Add Rating & Review
21 Ratings
5 star values:
5
4 star values:
7
3 star values:
8
2 star values:
1
1 star values:
0
Reviews (7)
Add Rating & Review
21 Ratings
5 star values:
5
4 star values:
7
3 star values:
8
2 star values:
1
1 star values:
0
Add Rating & Review
21 Ratings
5 star values:
5
4 star values:
7
3 star values:
8
2 star values:
1
1 star values:
0
21 Ratings
5 star values:
5
4 star values:
7
3 star values:
8
2 star values:
1
1 star values:
0
21 Ratings
5 star values:
5
4 star values:
7
3 star values:
8
2 star values:
1
1 star values:
0
- 5 star values:
- 5
- 4 star values:
- 7
- 3 star values:
- 8
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
09/10/2017
Martha~You have outdone yourself! This recipe was my 1st cream pie experience of successfully setting up. Making cream pies for the 1st time recently, I made 3 disastrous recipes in a row from the Internet that either did not use enough starch or direct you to stir long enough. Everything from Martha I have ever made has been a success. I used brown sugar to give it as intense flavor as possible and used a regular pie pastry crust. This was flawless in every way. I'm so thankful!
Martha Stewart Member
Rating: 5 stars
10/22/2012
Delicious! I won a pie contest with this recipe. It's worth the extra time to make your own cookies to make the crust with. Great combination. However, I did not make the brittle as I did not have time, but smashed a Butterfinger bar to sprinkle on top, which worked perfectly.
Martha Stewart Member
Rating: Unrated
11/24/2011
What happened to the video?
Martha Stewart Member
Rating: Unrated
11/18/2011
I made all the recipes for this pie and it was all worth making it from scatch my whole family loved it all so much, can't wait to make it again :)
Martha Stewart Member
Rating: Unrated
12/07/2009
I loved this recipe and made all the recipes (gingersnaps, brittle) - was worth the effort! Looking forward to Ms. Demasko's book - very creative and challenging if you love to create special desserts. Will definitely make again!
Martha Stewart Member
Rating: Unrated
12/06/2009
This recipe is fun to make. The video was helpful. Especially for figuring out the color for the honeycomb brittle. So many steps. Took me three evenings. Gingersnaps were fantastic and perfect. Followed the recipes as closely as possible. Got a bit off on the buterscotch filling but overall a fabulous dessert. Had never made brittle before but it went really well for me. Cooked it in cast iron. I would make it again and everyone seemed to enjoy it.
Martha Stewart Member
Rating: Unrated
11/16/2009
I think it is important to note add the sugar to the eggs stir then add the cornstarch in that order. If you add cornstarch to eggs or to the sugar YOU will get lumps.
Martha Stewart Member
Rating: 5 stars
09/10/2017
Martha~You have outdone yourself! This recipe was my 1st cream pie experience of successfully setting up. Making cream pies for the 1st time recently, I made 3 disastrous recipes in a row from the Internet that either did not use enough starch or direct you to stir long enough. Everything from Martha I have ever made has been a success. I used brown sugar to give it as intense flavor as possible and used a regular pie pastry crust. This was flawless in every way. I'm so thankful!
Rating: 5 stars
Rating: 5 stars
10/22/2012
Delicious! I won a pie contest with this recipe. It's worth the extra time to make your own cookies to make the crust with. Great combination. However, I did not make the brittle as I did not have time, but smashed a Butterfinger bar to sprinkle on top, which worked perfectly.
Rating: Unrated
11/24/2011
What happened to the video?
Rating: Unrated
Rating: Unrated
11/18/2011
I made all the recipes for this pie and it was all worth making it from scatch my whole family loved it all so much, can't wait to make it again :)
Rating: Unrated
12/07/2009
I loved this recipe and made all the recipes (gingersnaps, brittle) - was worth the effort! Looking forward to Ms. Demasko's book - very creative and challenging if you love to create special desserts. Will definitely make again!
Rating: Unrated
12/06/2009
This recipe is fun to make. The video was helpful. Especially for figuring out the color for the honeycomb brittle. So many steps. Took me three evenings. Gingersnaps were fantastic and perfect. Followed the recipes as closely as possible. Got a bit off on the buterscotch filling but overall a fabulous dessert. Had never made brittle before but it went really well for me. Cooked it in cast iron. I would make it again and everyone seemed to enjoy it.
Rating: Unrated
11/16/2009
I think it is important to note add the sugar to the eggs stir then add the cornstarch in that order. If you add cornstarch to eggs or to the sugar YOU will get lumps.
All Reviews for Butterscotch Cream Pie with Gingersnap Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Butterscotch Cream Pie with Gingersnap Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
