Dessert: Butterscotch Pie with Curry Crust

Recipe by Kierin Baldwin 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.

Ingredients

1 teaspoon fennel seeds
8 ounces vanilla wafer cookies
2 tablespoons all-purpose flour
2 tablespoons raw sugar or granulated sugar
1 teaspoon Madras curry powder
1/4 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, melted, slightly cooled

Instructions

Place a rack in middle of oven and preheat to 325 °F. 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.

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