Butterscotch Pie with Coconut Curry Crust
 
Makes 1 (9-inch) pie
Ingredients
  • ½ cup (113 grams) unsalted butter, cubed
  • 1⅔ cup (385 grams) firmly packed dark brown sugar
  • ¾ teaspoon (2.25 grams) kosher salt
  • ⅔ cup (160 grams) heavy whipping cream,room temperature
  • 4 large eggs (200 grams)
  • 2 large egg yolks (37 grams)
  • 1 tablespoon (13 grams) vanilla extract
  • Coconut Curry Crust (recipe below)
  • Garnish: confectioners’ sugar
Instructions
  1. Preheat oven to 400°F (200°C).
  2. In a medium saucepan, melt butter over medium heat. Add brown sugar and salt, stirring to combine. Bring to a simmer, and cook for 3 minutes, stirring constantly. Remove from heat, and carefully whisk in cream. Let cool for 20 minutes.
  3. To cream mixture, add eggs and egg yolks, one at a time, whisking until well combined after each addition. Stir in vanilla. Pour into prepared Coconut Curry Crust.
  4. Bake for 10 minutes. Reduce oven temperature to 300°F (150°C), and bake until set but slightly jiggly in center, 25 to 30 minutes more. Let cool completely. Garnish with confectioners’ sugar, if desired. Cover and refrigerate for up to 5 days.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/butterscotch-pie-coconut-curry-crust/