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Gingerbread Butterscotch Scotch Pie + Smoky Salt

'Tis the season. I love this pie for many, many reasons. It is festive without being boring and tired, sweet but balanced with a hint of smokiness, and rich without being overindulgent. The crust is sweet and spicy, made of crushed gingersnaps and sweet butter. The filling is creamy and full of butterscotch. If you'd prefer to omit the scotch, by all means, go for it- it will still be tasty and you can still add a touch of smokiness with smoked salt. Smoked salt? Yes. For this pie, I use smoked Maldon salt which is a large, flaky sea salt made in England. I highly recommend searching it out because its use is plentiful- on top of chocolate chip cookies, breads, chicken and steak, you name it. But, if you are craving this pie now and I don't blame you, and are lacking smoked salt, no problem- you'll still have a delectable dessert to add into your holiday repertoire.


Bowl #1

2 1/2 cups [300 grams] gingersnaps crumbs

1/4 cup [30 grams] powdered sugar

7 tablespoons [100 grams] melted butter

Pinch of salt

Small saucepan:

6 tablespoons [80 grams] butter

1 cup [250 grams] light brown sugar

1/2 cup [125 grams] heavy cream

2 tablespoons scotch

Medium saucepan:

1/4 cup [37 grams] corn starch

1/2 teaspoon salt

2 cups [500 grams] whole milk

5 egg yolks

1 tablespoon vanilla extract

On the sidelines:

Whipped cream, store-bought or homemade

Smoked Maldon salt, for topping



Preheat the oven to 350.


In the first bowl, mix all the ingredients together and pour into a pie pan. Press the crumbs evenly along the bottom and sides. Bake for 15 minutes and let cool thoroughly.


In the small saucepan, combine all ingredients and place over medium heat. While stirring frequently, cook until the mixture is simmering. Continue cooking for two or so minutes. Set aside for a moment.


In the medium saucepan, whisk all ingredients together and place over medium heat. Continue whisking often as the mixture heats up and begins to boil. Once it begins to boil, add in the butterscotch mixture from the saucepan and continue to whisk. Let it boil for a few minutes and it becomes nice and thick. Remove from heat.


Pour the hot butterscotch pudding into the baked crust and smooth the top. Place a piece of plastic wrap directly onto the surface of the pie and let it cool completely in the fridge- at least four hours.


When ready to serve, top with whipped cream and a sprinkle of salt. Enjoy.

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