Friday Food : Butterscotch Pie with Gingersnap Crust

Friday isn’t until tomorrow, but tomorrow is Foodie Penpal day! And Saturday is a day where blog posts go to die, right? I do NOT want this post to die! This was a very fun and dedicated creation and I’m more than pleased I did not take the “easy” way out and simply dump pudding into a pre-made crust.

Today is my Intern’s last day. ) ; Of course he honestly isn’t my personal intern, but shhhh details, details. As is my tradition, I bake or create something for someone when they leave or when they have a birthday. Jeremy requested either Butterscotch Pie or German Chocolate Cake. I thought making a cake could be fun, until I noticed the outside is made from nuts and coconut. I’ve had reactions to coconut body products before, so I decided baking with it was out of the question.  Step right up to Butterscotch Pie of happiness! The final creation is a mix of a few recipes I found online. Partially due to self interest, partially due to the conversation where a lot of my coworkers were apprehensive about meringue. Credit to Jolean’s Butterscotch Pie of Food.com and Gingersnaps/Gingersnap crust from MarthaStewart.com.

Butterscotch Pie with Gingersnap Crust

What you will need:

  • 1/4 cup butter
  • 1 cup brown sugar, firmly packed
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 3 large egg yolks
  • 1 pinch of salt
  • 1/2 teaspoon pure vanilla extract
  • 1 9inch pie crust (see directions below)

Directions:

  1. Preheat oven to 350 degree F
  2. Stir in a sauce pan, brown sugar and butter until butter is melted and sugar is dissolved. Then cook for 2-3 minutes longer on low-medium heat. Remove from heat
  3. Beat egg yolk and set aside
  4. In a large bowl mix flour and 1/2 of the milk until smooth. Add the beaten egg and salt, mixing well. Now add in the final portion of milk.
  5. Add flour mixture to saucepan with butter and sugar and stir constantly on low-medium heat for 30-45 minutes, until thickened
  6. Removed from heat, add vanilla and stir and well blended and slightly warm
  7. Pour into pie crust, allow to cool and top as desired. I topped with butterscotch ice cream topping and chocolate syrup as well as some Redi-Whip (Can’t have Cool Whip, it has coconut in it)

Comments and Photos:

If you want to make the gingersnaps and crust here is the 411 on that deal.

Gingersnaps

What you will need:

  • 2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt
  • 1 cup granulated sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, at room temperature
  • 2 large eggs
  • 1/4 cup molasses
  • 1 tablespoon finely grated fresh ginger
  • 1/2 cup Demerara sugar

Directions:

  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat together granulated sugar and butter on medium speed until light and fluffy, 2 to 3 minutes. Beat in eggs, molasses, and ginger until combined. With the mixer on low, gradually add the flour mixture, beating just until incorporated.
  4. Form dough into 3/4-inch balls. Place Demerara sugar in a shallow dish and roll each ball of dough in sugar to coat. Transfer cookies to prepared baking sheets, spacing evenly.
  5. Bake, until dark golden brown, rotating baking sheet halfway through baking, about 15 minutes. Transfer to a wire rack to cool.

Gingersnap Crust

What you will need:

  • 1 3/4 cups gingersnap crumbs, from about 1/2 batch Gingersnaps
  • 1/4 cup packed dark-brown sugar
  • 1 tablespoon unbleached all-purpose flour
  • 1/2 teaspoon coarse salt
  • 4 tablespoons (1/2 stick) unsalted butter, melted

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together gingersnap crumbs, brown sugar, flour, and salt. Add butter and stir until mixture is well combined. Press some of the mixture against the side of the bowl with your fingers. If the crumbs do not hold together, add cold water, a little at a time, up to 1 tablespoon, and stir to combine.
  3. Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides. Transfer to freezer and chill for 10 minutes. Place pie plate on a baking sheet and bake until crust is fragrant and set, about 10 minutes. Transfer pie to a wire rack; let cool completely.

4 thoughts on “Friday Food : Butterscotch Pie with Gingersnap Crust

  1. Pingback: Sweet Potato Pie with Gingersnap CrustROJ Running

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