Stop looking at me like that.

I can tell what you’re thinking and I don’t like it.

So I’m on a butterscotch kick.


(Or don’t.  We used all our money on our septic system earlier this month so you wouldn’t really get much out of us except the spare change I’m saving in my cupcake bank.  And if you took that I would cry.)

But have you ever heard of Butterscotch Pie before?  OR BUTTERSCOTCH CREAM PIE???  It’s like French Silk only silkier and frenchier.  It is so tasty.  So good.  So decadent.  So…so…bad for you.

Martha Stewart helped me out with this one, y’all. And it has a gingersnap crust, too! (Now is the time for me to tell you that one of my brothers uses Martha Stewart’s name in vain with some regularity when bad things happen to him. (OW! Foot cramp! MARTHA STEWART!!!))


From Martha Stewart; makes a 9 inch pie


For the crust

  • 1 3/4 cups gingersnap crumbs
  • 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

For the pie

  • 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


For the crust

  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.

For the pie

  1. In a medium bowl, whisk together 1/4 cup sugar, egg yolks, and cornstarch until pale in color; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.