Homemade Decadence<\/a> by Joy Wilson<\/p>\nPretzel Crust<\/strong><\/p>\nMakes 2 crusts<\/p>\n
Ingredients<\/em><\/p>\n\n- 2 1\/2 cups flour<\/li>\n
- 1\/4 cup sugar<\/li>\n
- 1 teaspoon salt<\/li>\n
- 2 sticks butter, cold and cut into cubes<\/li>\n
- 1\/2 cup plus 2 tablespoons cold buttermilk<\/li>\n
- small twisted pretzels (20-34 depending on size)<\/li>\n<\/ul>\n
Directions<\/em><\/p>\n\n- Combine flour, sugar and salt in a large bowl and whisk together.<\/li>\n
- Add in butter and work in using either clean hands or a pastry blender. \u00a0When butter is broken down into pieces roughly the size of oat flakes with some large pieces make a well in the center and add in the buttermilk. \u00a0Mix together using a wooden spoon until dough kind of holds together, but is still loose.<\/li>\n
- Turn dough out onto a floured surface, knead into a disc, cut the disc in half and form each into a round. \u00a0Wrap each in plastic and chill for at least 1 hour. \u00a0(You only use one of these rounds for this pie, so use or freeze the other.)<\/li>\n
- Flour a work surface and roll one of the rounds into a circle about 12 inches in diameter. \u00a0Move to a 9-inch pie plate, press gently into the plate and trim the edges and fold or crimp the edges.<\/li>\n
- Arrange the pretzels on the bottom and up the sides of the pie crust, pressing them slightly into the dough. \u00a0Chill for at least 30 minutes.<\/li>\n
- Spray a piece of foil with cooking spray and press gently into the pie plate. \u00a0Fill the foil with beans, rice or pie weights.<\/li>\n
- Preheat oven to 350\u00b0F. \u00a0Bake crust for 10 minutes, then remove the foil and weights and bake for another 5-7 minutes, until it begins to brown. \u00a0Cool completely before filling.<\/li>\n<\/ol>\n
Butterscotch Filling<\/strong><\/p>\nIngredients<\/em><\/p>\n\n- 3 tablespoons unsalted butter<\/li>\n
- 4 egg yolks (whites reserved for meringue)<\/li>\n
- 1 teaspoon molasses<\/li>\n
- 1 cup light brown sugar<\/li>\n
- 1\/4 cup plus 1 tablespoon cornstarch<\/li>\n
- 1\/2 teaspoon salt<\/li>\n
- 2 cups whole milk<\/li>\n
- 2 teaspoons vanilla<\/li>\n<\/ul>\n
Directions<\/em><\/p>\n\n- Brown the butter in a small saucepan by heating it over medium heat. \u00a0Cook, watching it carefully and swirling the pan frequently until butter begins to brown and smell nutty. Remove from the heat immediately so it doesn’t burn. \u00a0Let cool.<\/li>\n
- In a medium saucepan combine egg yolks, molasses, brown sugar, cornstarch and salt and whisk. \u00a0Heat over medium and whisk in the milk. \u00a0Bring to a simmer, reduce the heat to low and cook, whisking constantly until mixture thickens to a pudding-like consistency. \u00a0Remove from the heat and transfer to a bowl. \u00a0Press a piece of plastic wrap directly onto the custard and chill for at least 2 hours.<\/li>\n<\/ol>\n
Thyme Meringue<\/strong><\/p>\nIngredients<\/em><\/p>\n\n- 1\/4 cup sugar<\/li>\n
- 2 teaspoons fresh thyme, finely chopped<\/li>\n
- 1 jar marshmallow cream (7 ounces)<\/li>\n
- 4 egg whites<\/li>\n
- pinch of salt<\/li>\n
- 1 teaspoon vanilla<\/li>\n<\/ul>\n
Directions<\/em><\/p>\n\n- Combine the sugar and thyme in a small bowl and use your fingers to rub the thyme into the sugar.<\/li>\n
- Scrape marshmallow into a large bowl and whisk (at least try to, this stuff is sticky!)<\/li>\n
- In the bowl of a stand mixer using the whisk attachment whisk egg whites on medium speed until they begin to froth. \u00a0Add the salt, then add the sugar, a tablespoon at a time while increasing the speed of the mixer gradually to medium high. \u00a0Beat until stiff peaks form and the meringue is glossy.<\/li>\n
- Fold half of the egg whites into the marshmallow to lighten it, then fold in the rest of the egg whites in 3 batches.<\/li>\n<\/ol>\n
Assemble and Bake<\/p>\n
\n- Preheat oven to 400\u00b0F and move oven rack to the middle or top third depending on your oven size. \u00a0You want the pie near the top to brown the meringue.<\/li>\n
- Spoon custard into pie crust and smooth the top.<\/li>\n
- Top with the meringue and spread just to the edges without covering the crust.<\/li>\n
- Bake for 4-7 minutes, until meringue has browned to your liking.<\/li>\n
- Serve immediately or chill for an hour.<\/li>\n<\/ol>\n
![\"Butterscotch](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/11\/butterscotchpie10.jpg\")
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