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Butterscotch Cream Pie with Gingersnap Crust

This delectable pie comes from "The Craft of Baking," by pastry chef Karen Demasco.

Source: The Martha Stewart Show, November 2009



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How would you rate this recipe?
  • thenewzeitgeist
    10 SEP, 2017
    Martha~You have outdone yourself! This recipe was my 1st cream pie experience of successfully setting up. Making cream pies for the 1st time recently, I made 3 disastrous recipes in a row from the Internet that either did not use enough starch or direct you to stir long enough. Everything from Martha I have ever made has been a success. I used brown sugar to give it as intense flavor as possible and used a regular pie pastry crust. This was flawless in every way. I'm so thankful!
  • justjusti
    22 OCT, 2012
    Delicious! I won a pie contest with this recipe. It's worth the extra time to make your own cookies to make the crust with. Great combination. However, I did not make the brittle as I did not have time, but smashed a Butterfinger bar to sprinkle on top, which worked perfectly.
  • Jmclaughlin
    24 NOV, 2011
    What happened to the video?
  • Jmclaughlin
    18 NOV, 2011
    I made all the recipes for this pie and it was all worth making it from scatch my whole family loved it all so much, can't wait to make it again :)
  • HopeandHolly
    7 DEC, 2009
    I loved this recipe and made all the recipes (gingersnaps, brittle) - was worth the effort! Looking forward to Ms. Demasko's book - very creative and challenging if you love to create special desserts. Will definitely make again!
  • cknight421
    6 DEC, 2009
    This recipe is fun to make. The video was helpful. Especially for figuring out the color for the honeycomb brittle. So many steps. Took me three evenings. Gingersnaps were fantastic and perfect. Followed the recipes as closely as possible. Got a bit off on the buterscotch filling but overall a fabulous dessert. Had never made brittle before but it went really well for me. Cooked it in cast iron. I would make it again and everyone seemed to enjoy it.
  • Maynard
    16 NOV, 2009
    I think it is important to note add the sugar to the eggs stir then add the cornstarch in that order. If you add cornstarch to eggs or to the sugar YOU will get lumps.

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