Butterscotch Pie with Pretzel Crust

November  5, 2013
1 Ratings
  • Serves 8
Author Notes

This pie was inspired by my favorite custard concrete at Lickity Split in Chicago. I translated the creamy, salty sweet combination of vanilla custard, decadent butterscotch sauce, and crunch pretzels into the perfect chilled pie. This pie aspires toward the ultimate pie experience that combines the crunchy salty of the pretzel crust with the smooth butterscotch custard, all topped with a fluffy blanket of whipped cream. It's a real treat for anyone who values a good hit of salt on dessert and those at your Thanksgiving table who shy away from the standard fruit pie. —missfats

What You'll Need
  • Crust
  • 5 ounces crushed pretzels
  • 2 tablespoons sugar
  • 1 tablespoon flour
  • 5 tablespoons melted butter
  • Filling
  • 1 1/3 cups brown sugar
  • 6 tablespoons butter, divided
  • 1 tablespoon flour
  • 1 teaspoon cornstarch
  • 2 cups heavy cream
  • 2 teaspoons vanilla
  • 2 teaspoons salt
  • 3 egg yolks
  1. Preheat oven to 350 degrees. Make the Crust: In a small bowl, combine the pretzels, sugar and flour. Pour the melted butter over top and mix until combined. Press the mixture evenly into a 9 inch pie pan to form the crust. Bake for 10 minutes or until crust has turned golden brown.
  2. Make the Filling: Melt 4 tablespoons of butter and approximately half of the brown sugar in a saucepan. Stir until combined.
  3. In a small bowl, combine the remaining brown sugar, flour, cornstarch and salt. Whisk this mixture into the saucepan mixture.
  4. Slowly add the heavy cream, whisking as you go. Turn heat to medium and bring the mixture to a bubble, stirring constantly. Once you begin to see bubbles form, turn the heat to low and cook for an addition 2 minutes. Remove from heat.
  5. In a small bowl, temper the egg yolks by mixing in approximately 1/2 cup of the hot filling. Whisk constantly to prevent your eggs from curdling. Add the hot yolk mixture back to the pot, again, whisking constantly.
  6. Return the saucepan to the stove and cook the custard over medium, whisking constantly, just until it starts to boil. Reduce heat to low and cook for an additional minute.
  7. Stir in vanilla and remaining butter until smooth. Taste and add additional salt if you'd like.
  8. Pour the filling into the completed crust. Chill for at least 4 hours, or until completely set.
  9. Whip up an additional 1 cup of heavy whipping cream for serving or decoration!

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1 Review

Cmw November 12, 2013
Not what I was anticipating. The crust was great and I would make that again. The filling was far too sweet and reminded me of sundae topping. I really wanted to like this recipe but don't think I would make it again.