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Butterscotch Pie with Curry Crust

Butterscotch Pie with Curry Crust

Curry crust? Trust us: This lightly spiced crumb will win Best in Show. If you want to take it even further, add a teaspoon of toasted crushed cumin seeds, too.


Curry crumb crust

  • 8 oz. vanilla wafer cookies
  • 2 tablespoons all-purpose flour
  • 2 tablespoons raw sugar or granulated sugar
  • 1 teaspoon Madras curry powder
  • 6 tablespoons (¾ stick) unsalted butter, melted, slightly cooled

Filling and assembly

  • 1 envelope unflavored powdered gelatin
  • 1½ cups whole milk, divided
  • 3 tablespoons granulated sugar
  • ½ vanilla bean, split lengthwise
  • ¾ cup (packed) dark brown sugar, divided
  • 3 tablespoons unsalted butter
  • 1 tablespoon mild-flavored (light) molasses
  • Unsweetened whipped cream (for serving)
  • ½ cup chopped salted, dry-roasted cashews

Recipe Preparation

Curry crumb crust

  • Place a rack in middle of oven and preheat to 325°. Toast fennel seeds in a small dry skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a small plate; let cool, then finely chop.

  • Pulse cookies in a food processor until very fine crumbs form (you should have about 2 cups). Add fennel seeds, flour, raw sugar, curry powder, and salt and pulse to combine. Add butter and pulse until mixture is the consistency of wet sand.

  • Transfer mixture to a 9” pie dish. Using a measuring cup, press firmly onto bottom and up sides of pie dish. Place pie dish on a rimmed baking sheet and bake crust, rotating halfway through, until dry and set, 20–25 minutes. Transfer pie dish to a wire rack and let crust cool.

  • DO AHEAD: Crust can be baked 1 day ahead. Store wrapped tightly at room temperature.

Filling and assembly

  • Place gelatin and 2 Tbsp. milk in a small bowl; let stand until gelatin is softened, 5–10 minutes.

  • Place granulated sugar in a medium saucepan; scrape in seeds from vanilla bean and add pod. Cook over medium heat, stirring, until sugar is melted, then cook, stirring occasionally, until mixture turns amber in color, about 3 minutes. Remove from heat and slowly add cream (mixture will bubble vigorously), stirring until smooth. Return to heat and add ½ cup brown sugar and remaining milk. Cook, stirring, until sugar is dissolved and caramel mixture begins to steam, about 2 minutes. Remove from heat, add baking soda, and whisk until bubbles subside; remove pod and discard.

  • Whisk egg yolks, cornstarch, and remaining ¼ cup brown sugar in a medium bowl. Gradually whisk in half of warm caramel mixture. Pour egg-yolk mixture into caramel mixture in saucepan and bring to a boil over medium heat, whisking constantly; reduce heat to low and cook, whisking constantly, until thickened, 2 minutes. Remove from heat and whisk in gelatin mixture, butter, molasses, and salt, whisking until butter is melted and mixture is smooth. Transfer filling to a large bowl and chill, stirring occasionally, until slightly cooled and thickened, about 1 hour. (Stirring and cooling pudding before chilling in crust will give it a luscious, creamy texture.)

  • Pour butterscotch filling into crust, smoothing top if needed. Chill until set, at least 2 hours.

  • Just before serving, spoon whipped cream over pie and top with cashews.

  • DO AHEAD: Pie can be made (without whipped cream) 2 days ahead. Cover and keep chilled.

Recipe by Kierin Baldwin of The Dutch in New York NY,

Nutritional Content

Calories (kcal) 700 Fat (g) 52 Saturated Fat (g) 28 Cholesterol (mg) 220 Carbohydrates (g) 57 Dietary Fiber (g) 1 Total Sugars (g) 38 Protein (g) 7 Sodium (mg) 370Reviews Section

Salted Butterscotch Buttermilk Pie


Pie crust

  • 1 ¼ cup all-purpose flour (200 grams)
  • ½ tsp salt
  • ½ cup cold butter, cut into small chunks (113 grams)
  • 3-4 tbsp ice cold water
  • 1 egg yolk beaten with 1 tbsp water


  • ½ cup brown sugar (100 grams)
  • 1 ½ tbsp water
  • 1 tsp salt
  • ½ cup heavy cream (125 ml)
  • ¼ cup butter, cut into chunks (56 grams)
  • 1 tsp vanilla
  • 1 tbsp bourbon


  • 3 large eggs
  • ½ cup granulated sugar (100 grams)
  • 3 tbsp cornstarch (26 grams)
  • 1 cup buttermilk (250 ml)
  • ¼ tsp nutmeg


No Bake Butterscotch Pie

Cuisine: American, southern

Keyword: No Bake Butterscotch Pie

Author: The Southern Lady Cooks

  • 1 graham cracker crust
  • 2 3.4 ounce boxes of butterscotch instant pudding
  • 2 cups of heavy whipping cream
  • 1 8 ounce container of whipped topping
  • Butterscotch chips optional

Combine instant pudding mix and whipping cream until thick.

Fold in 2/3 of the whipped topping and pour into pie shell.

Top with remaining whipped topping and sprinkle with butterscotch chips. Chill overnight.

Be sure and pin this delicious no bake butterscotch pie:

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Butterscotch Pie with Curry Crust - Recipes

1/4 Teaspoon Cream of Tartar

First make the pie crust. Mix together the dry ingredients in a large bowl. You have two options when adding the butter. 1) You could cut the butter into pea-sized pieces over the bowl. But this method usually means holding the butter in your hand which will warm it up, thus making less cold-induced flakiness. Or 2) You could cut the stick into general 2-inch cubes on a cutting board, add the butter cubes to the bowl and toss them to coat in the dry ingredients (this helps protect them from the warm air) and use this dough scraper to chop the butter cubes into smaller bits that are roughly pea-sized. I have become obsessed with using dough scrapers since my time at KAF, they are so versatile and make mixing and cleaning up and spreading out thin layers of flour so much easier. This method is better because it keeps the butter colder longer. Begin adding the tablespoons of ice water while stirring gently. Grab a handful of the mixture and squeeze. If it generally sticks together when you let go, it is fine. If it completely crumbles apart, it needs a bit more water. Roll it out into a 1 cm thick circle onto a well-greased and well-floured surface. Place it in the pie pan, trim excess crust, and cut out designs with a cookie cutter to place around the edge of the crust (optional). Secure the decorations by putting a spot (about 1/4 teaspoon) of melted butter on the back of the decorative dough piece and pressing down gently when placing it on the crust's edge. Cover and place the crust shell in the refrigerator until use.

Whisk the egg whites in a medium sized bowl until they just begin to have a layer of froth on top of the liquid. Set aside.

Preheat the oven to 375 degrees Fahrenheit. Heat the butter, cream, and 1/2 cup of the brown sugar over medium heat until melted and beginning to boil. Remove from heat and allow to cool for a few minutes before adding the milk, cornmeal, flour, salt, vanilla extract, and remaining sugar. Place back over the heat and cook over low heat, stirring constantly, until the mixture is hot but not boiling. Remove from heat.

Gradually add one cup of the mixture to a medium-sized bowl with the egg yolks in it, whisking continuously. Once combined, whisk the egg yolk mixture back into the butterscotch mixture and then whisk in the egg whites. The mixture should feel very thick at this point. Place the post back on the heat at the lowest heat setting and cook for 7 more minutes, whisking constantly, taking care *not* to allow the mixture to boil. Remove the mixture from the heat, pour into the prepared pie crust, and place the pie in the oven to bake for 20 minutes.

While it is baking, make the meringue. In an electric mixer fitted with a whisk attachment, beat together the egg whites and the cream of tart tart until able to hold a firm peak. Slowly whisk in the sugar in the thin stream until incorporated and the meringue turns shiny and glossy. Turn off the stand mixer.

After 20 minutes of baking, removed the pie from the oven and quickly but gently place the meringue on top of the pie, sealing in the filling. Feel free to make points on the meringue with your spatula, as any exposed areas will brown in the oven. Place the pie back in the oven and bake for 15 minutes. Remove the pie and allow to cool for 30 minutes before serving. Refrigerate any leftovers.

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Butterscotch Pie

In addition to breads, we also made a butterscotch pie that tasted wonderful. While there was a slight structural problem the first day, we think some additional flour next time around should fix it. Also, we made a deep dish pie, and so used a double recipe, which contributed to the structural instability. This recipe came from the Gourmet magazine cookbook from a number of years ago.

1 1/2 cups brown sugar
1/2 cup butter
4 egg yolks
5 tbsp flour
1 1/2 cup warmed milk
2 tsp vanilla

Mix the butter and brown sugar in a bowl over a double boiler over low heat until well blended. Mix the flour, egg yolks and milk in a bowl, and add this slowly to the sugar mixture, stirring constantly. Let cook gently until thickened, as thick or slightly thicker than pudding. Pour into a crust that has been blind baked and cooled, and then chill until set. If desired, it can be topped with a meringue or whipped cream (we opted for the latter). This was also a big hit, despite not being entirely set.

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Butterscotch Cream Pie.

Ready to make this Butterscotch Cream Pie Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

Nut Crumb Crust-
1/2 c Almonds or pecans
1 c All-purpose bleached flour
1/3 c Sugar
1/4 ts Ground cinnamon
1/8 ts Salt
6 tb (3/4 stick) unsalted butter,
2 1/2 c Milk
2/3 c Light brown sugar
pn Salt
1/3 c Cornstarch
3 lg Eggs
4 tb Unsalted butter, softened
2 ts Vanilla extract
1 c Heavy cream
2 tb Sugar
1 ts Vanilla extract

For the crumb crust: Butter a 9-inch pyrex pie pan. Set a rack at the
middle level of the oven and preheat to 350 degrees.

Place nuts in bowl of food processor fitted with metal blade. Pulse
10 or 12 times at 1-second intervals to finely grind without reducing
to a paste. Remove cover and scrape inside of work bowl with a

Add remaining ingredients except butter and pulse once or twice to

Add butter and pulse 3 or 4 times, until mixture is evenly moistened
and looks crumbly. Remove blade and turn mixture out into prepared

Using your fingertips, distribute the crumb mixture evenly over the
bottom and sides of the pan, gently pressing into place. Make sure
that the crumb coating is even because thin spots will burn during

Use the back of a spoon to smooth the surface of the crust and to
make the rim of the crust straight and even.

Bake the crust for about 20 minutes, or until the surface of the
crust is a deep golden brown. Watch carefully, because the high sugar
content makes them burn easily. Cool on rack.

To make the filling: Combine 2 cups milk, sugar and salt in a
nonreactive saucepan whisk once to mix and bring to a boil over low
heat. Place remaining 1/2 cup milk in a mixing bowl and whisk in
cornstarch, then eggs. Return milk and sugar mixture to a boil over
low heat then whisk about a third of it into the egg mixture. Return
milk and sugar mixture to a boil once more and whisk in the egg
mixture, whisking constantly until the filling thickens and comes to
a boil. Allow to boil, whisking constantly, for about 30 seconds.
Remove from heat, whisk in butter and vanilla pour into a
nonreactive bowl. Press plastic wrap against the surface of the
filling and chill until it is approximately 75 degrees. Spread the
cooled filling evenly in the cooled crust.

To finish the pie, whip the cream with the sugar and vanilla until it
holds a firm peak. Use a hand mixer on medium speed or a heavy-duty
mixer fitted with the whisk. Spread the cream over the filling,
making sure it touches the edges of the crust all around.


4 servings

One Chap's Pantry

2 1/2 cups All-Purpose Flour
1 cup Butter, very very cold (use sticks, and cut into small slices)
1 Tbsp Granulated Sugar
1 tsp Salt
5 Tbsp Ice Water

  • Using a Food Processor, combine the Flour, Salt, and Sugar by pulsing.
  • Slowly add the Butter chunks, pulsing each time, until the mixture looks like grainy with small beads of Butter.
  • Add Ice Water 1 Tbsp at a time, pulsing until small clumps begin to form. As you go, test the dough by pinching the clumps together. If it sticks together, then the dough is ready. If not, add more Ice Water.
  • On a VERY clean surface, pour the dough out of the mixer and form into two disks of equal size.
  • Wrap each in cellophane and stick in the refrigerator for 1-2 hours.

When ready to use, remove and let warm up on the counter for 5-10 minutes (this allows it to be easier to roll out).

NOTES: I recommend using a rolling pin with guides to allow for the dough to have a uniform thickness. You can get rubber guiders at any kitchen-aid shop. You can also use pieces of wood cut the same thickness.

Sweet Pâte Brisée – Sweetcrust Pastry – Add 1 tsp Granulated Sugar to the Dry Ingredients.
Almond Pâte Brisée – Substitute ground Almonds for 1/4 cup Flour. Substitute 1 Tbsp refrigerated Almond extract for 1 Tbsp of Water.
Pecan Pâte Brisée – Substitute ground Pecans for 1/4 cup Flour.

How to make Apple Crumble Pie Recipe

To begin making the Apple Crumble Pie Recipe, Mix flour, salt, and sugar in a large bowl. Add butter and rub in with fingertips until coarse meal forms. Drizzle the water over flour mixture and knead with hands adding more water by teaspoonfuls if dough is dry. Gather the dough into a ball wrap in plastic wrap and refrigerate 30 minutes.

Preheat oven to 200 degree celsius.

Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim out the excess pastry dough turn the edge under and crimp decoratively. Refrigerate while preparing the filling and topping.

Mix all ingredients in a large bowl to coat the apples. Keep it aside

Blend all ingredients, except butter in a processor. Add chilled butter cubes using on/off turns, cut in until mixture resembles wet sand.

Toss filling to redistribute juices Arrange the filling into the crust, mounding in center.

Pack topping mixture over and around apples. Bake the pie on a baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly).

Reduce oven temperature to 160 degree Celsius. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 30-40 minutes longer. Let it stand for about an hour and serve.

Serve the Apple Crumble Pie Recipe warm as it is with cold vanilla ice cream. You can also serve it cold with a delicious cold vanilla custard drizzled over. It's sure to make a hit with family and friends when serve this as a Party Dessert.

Watch the video: How to Make Undertale Butterscotch Cinnamon Pie (December 2021).