BUTTERSCOTCH PIE WITH CURRY CRUST

ph: chris court via bon appétit

In my last post I shared an old-fashioned recipe for Butterscotch Date Custard Pie, so when I came across this modern twist via Bon Appétit I had to share it with you. Curry crust? It will either scare you or pique your interest. The proof of the pudding is in the eating. Original recipe by Kierin Baldwin. 

Butterscotch Pie with Curry Crust

Curry Crumb Crust

• 1 teaspoon fennel seeds
• 8 oz. vanilla wafer cookies
• 2 tablespoons all-purpose flour
• 2 tablespoons raw sugar or granulated sugar
• 1 teaspoon Madras curry powder
• ¼ teaspoon kosher salt
• 6 tablespoons (¾ stick) unsalted butter, melted, slightly cooled
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• Filling And Assembly

• 1 envelope unflavored powdered gelatin
• 1½ cups whole milk, divided
• 3 tablespoons granulated sugar
• ½ vanilla bean, split lengthwise
• 1½ cups heavy cream
• ¾ cup (packed) dark brown sugar, divided
• ⅛ teaspoon baking soda
• 3 large egg yolks
• 2 tablespoons cornstarch
• 3 tablespoons unsalted butter
• 1 tablespoon mild-flavored (light) molasses
• ½ teaspoon kosher salt
• Unsweetened whipped cream (for serving)
• ½ cup chopped salted, dry-roasted cashews
• 
  

Preparation

Curry Crumb Crust

• Place a rack in middle of oven and preheat to 325°. Toast fennel seeds in a small dry skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a small plate; let cool, then finely chop.
• Pulse cookies in a food processor until very fine crumbs form (you should have about 2 cups). Add fennel seeds, flour, raw sugar, curry powder, and salt and pulse to combine. Add butter and pulse until mixture is the consistency of wet sand.
• Transfer mixture to a 9” pie dish. Using a measuring cup, press firmly onto bottom and up sides of pie dish. Place pie dish on a rimmed baking sheet and bake crust, rotating halfway through, until dry and set, 20–25 minutes. Transfer pie dish to a wire rack and let crust cool.
• Do Ahead: Crust can be baked 1 day ahead. Store wrapped tightly at room temperature.

Filling And Assembly

• Place gelatin and 2 Tbsp. milk in a small bowl; let stand until gelatin is softened, 5–10 minutes.
• Place granulated sugar in a medium saucepan; scrape in seeds from vanilla bean and add pod. Cook over medium heat, stirring, until sugar is melted, then cook, stirring occasionally, until mixture turns amber in color, about 3 minutes. Remove from heat and slowly add cream (mixture will bubble vigorously), stirring until smooth. Return to heat and add ½ cup brown sugar and remaining milk. Cook, stirring, until sugar is dissolved and caramel mixture begins to steam, about 2 minutes. Remove from heat, add baking soda, and whisk until bubbles subside; remove pod and discard.
• Whisk egg yolks, cornstarch, and remaining ¼ cup brown sugar in a medium bowl. Gradually whisk in half of warm caramel mixture. Pour egg-yolk mixture into caramel mixture in saucepan and bring to a boil over medium heat, whisking constantly; reduce heat to low and cook, whisking constantly, until thickened, 2 minutes. Remove from heat and whisk in gelatin mixture, butter, molasses, and salt, whisking until butter is melted and mixture is smooth. Transfer filling to a large bowl and chill, stirring occasionally, until slightly cooled and thickened, about 1 hour. (Stirring and cooling pudding before chilling in crust will give it a luscious, creamy texture.)
• Pour butterscotch filling into crust, smoothing top if needed. Chill until set, at least 2 hours.
• Just before serving, spoon whipped cream over pie and top with cashews.
• Do Ahead: Pie can be made (without whipped cream) 2 days ahead. Cover and keep chilled.