Brandied Butterscotch Pie
Nutrition
Calories: 297.97 kcalCarbohydrates: 27.87 gProtein: 2.25 gFat: 17.56 gSaturated Fat: 11.03 gCholesterol: 51.29 mgSodium: 31.34 mgFiber: 0.02 gVitamin A: 13.52225 IUCalcium: 79.23 mgIron: 0.07 mg
Ingredients
- 24 gingersnaps
- 4 tbsp unsalted butter melted
- 3 tbsp cornstarch
- 3 cups half-and-half
- 6 large egg yolks reserve whites for meringue
- 3/4 cup sugar
- 1/2 cup brandy
- 4 tbsp unsalted butter
- 6 egg whites room temperature
- 6 tbsp sugar
Instructions
- Preheat the oven to 400 degrees F.
- CRUST PREPARATION. Crush the gingersnaps into crumbs in a food processor or put them into a plastic bag and crush them with a rolling pin. Put the crumbs and butter into a 10-inch pie pan and use your fingers to mix them together. Press the crumb mixture onto the bottom and sides of the pie pan. Bake for 6 minutes and then set the pie crust aside to cool.
- FILLING PREPARATION. In a small bowl, stir together the cornstarch and 1/4 cup half-and-half. In a medium bowl, beat the egg yolks lightly.
- In a large heavy-bottomed saucepan, stir together the sugar and brandy. Set the saucepan over medium-high heat. Let the sugar come to a boil and continue to cook until it caramelizes. Do not stir the sugar as it cooks. If it caramelizes unevenly, you can move it around by swirling it in the pan. When the sugar is a rich amber, stir in the remaining 2-3/4 cups half-and-half all at once. Reduce the heat to low, stirring occasionally, and let the half-and-half warm until all the sugar melts and the mixture is smooth. Using a whisk, gradually stir in the cornstarch mixture. Increase the heat to medium and bring the custard to a boil, stirring constantly with the whisk.
- Pour a small amount of the hot custard into the yolks, stirring them briskly as you pour. Gradually add about 1 cup of the hot custard to the yolks, continuing to stir. When you have added enough to warm the yolks, add them to the saucepan and reduce the heat to very low. Cook slowly for about 15 minutes, stirring often, until the custard has thickened noticeably. Do not let the custard boil once the yolks have been added.
- With the mixture off the heat, stir in the butter. Pour into the prepared shell. Cover the custard with plastic wrap and refrigerate it until cold, at least 2 hours.
- Preheat the oven to 350 degrees F.
- MERINGUE PREPARATION. Beat the egg whites until they hold soft peaks. Beat in the sugar, 1 tbsp at a time, continuing to beat until very stiff but not dry.
- Cover the filling with the meringue, smoothing it with the back of a metal spatula. Make sure that the meringue touches the edge of the pie shell all the way around.
- Bake until the meringue is golden, about 12 to 15 minutes.
- Allow the pie to cool on a rack for 1 hour and then refrigerate it until completely cold, at least 1 hour, before serving.