Pretzels combined in the crust create a sweet and salty butterscotch pie.
Author: Nikki Gladd
Ingredients
For the Crust:
¾cuppretzel crumbs
¾cupgraham cracker crumbs
2Tablespoonsgranulated sugar
6Tablespoonsunsalted butter, melted
For the Filling:
¾cuppacked dark brown sugar
¼cupcornstarch
Pinch of salt
3large egg yolks
2cupswhole milk
2Tablespoonscold butter, diced
2teaspoonspure vanilla extract
For the Topping:
1cupcold heavy cream
3Tablespoonspowdered sugar
1teaspoonpure vanilla extract
Instructions
For the Crust:
Preheat your oven to 350 degrees F. In a medium bowl, toss together the pretzels and graham cracker crumbs with the granulated sugar. Stir in the melted butter until evenly moist. Transfer to a 9-inch pie plate and press to line the bottom and sides. (Tip: Use a ½ cup dry measuring cup to help press the crust evenly up the sides of the plate.) Bake for 8 to 10 minutes. Remove from oven and allow to cool on wire rack.
For the Filling:
Whisk together the brown sugar, cornstarch and salt in a medium bowl. Add the egg yolks and ½ cup of the milk, then whisk until incorporated.
In a large saucepan, bring the rest of the 1 ½ cups of milk to a boil over medium-high heat. Immediately remove from the heat and pour the hot milk into the egg mixture in a very thin stream, whisking constantly to avoid scrambling the eggs. Scrape the mixture back into the saucepan and heat over medium heat, stirring constantly, until it returns to a boil and the mixture thickens, about 5 minutes. Remove from the heat, add the butter and the vanilla, then whisk until the filling is smooth.
Pour the filling into the cooled crust-lined pie plate and use a rubber spatula or wooden spoon to smooth it out evenly. Cover with plastic wrap, making sure the plastic is flush to the surface of the filling in order to avoid a film developing on top. Refrigerate for at least 2 hours (I prefer at least 4 hours to ensure it is completely cold and set).
For the Topping:
When ready to serve the pie, make the whipped cream topping. Beat the whipping cream in a large bowl with an electric mixer until soft peaks almost form. Add the powdered sugar and vanilla, then continue to beat until soft peaks form (thickened to the consistency of whipped cream). Spread evenly over top the pie. Cut into slices and serve.