Directions: |
Directions:Preheat oven to 350º. In the bowl of a food processor, pulse the cookies until finely ground. Add the butter and mix well. Press this mixture on the bottom and up the sides of a fairly deep 9 inch pie pan. Bake until fragrant, about12 minutes. Cool completely on a wire rack
Filling: Read the instructions completely before beginning. Whish the egg yolks together in a large heatproof bowl until smooth. Set aside. In a small stainless saucepan, combine the granulated sugar with 1/4 cup water. Gently stir with a silicone spatula. Cook over medium heat until the sugar is dissolved. Increase the heat to M/H and continue to cook, swirling the pan occasionally w/o stirring until the mixture turns a dark amber color, about 10 minutes total. Be careful not to burn! Remove from heat and gradually stir in the heavy cream. Set aside. In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Add half of the mil, whisking to combine. Whisk in the remaining milk. Set over medium/high heat, whisking often, until the mixture comes to a boil. Remove from heat and add in the butterscotch mixture. Gradually ladle about a quarter of the hot liquid into the egg yolks, whisking constantly, to temper the eggs. Add another quarter of the hot mixture to the eggs, whisking constantly. Slowly transfer the egg mixture back into the saucepan. Whisking constantly, bring to a boil over M/H heat. Boil for 2-3 minutes, or until thickened like a pudding. Remove from heat and stir in the butter. Whisk vigorously for 1 minute to encourage the mixture to cool. Pour through a mesh sieve into the prepared crust, to remove any lumps (I skipped this step b/c my mixture looked smooth already. Cover with plastic wrap and chill in fridge for at least 6 hours, or overnight. Serve cold with whipped cream topping |
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