Butterscotch Pudding Pie with Salted Pretzel Crust
A diner favorite! Butterscotch pudding with a chocolate ganache bottom in a pretzel crust, topped with homemade whipped cream.
Servings: 12 slices
Equipment
- 9 inch deep dish pie plate
Ingredients
Pretzel Crumb Crust
- 230 grams pretzel crumbs 2 ⅔ cups
- 30 grams sugar
- 1 teaspoon kosher salt
- 128 grams unsalted butter, melted 8 tbsp
Chocolate Ganache
- 226 grams dark chocolate, chopped 8 ounces
- 156 grams heavy cream ⅔ cup
Butterscotch Pudding
- 2 egg yolks
- 340 grams whole milk 1 ½ cups
- 120 grams heavy cream ½ cup
- 106 grams dark brown sugar ½ cup
- 1 teaspoon kosher salt
- 28 grams cornstarch ¼ cup
- 14 grams unsalted butter 1 tbsp
- 2 teaspoon vanilla extract
Whipped Cream
- 235 grams heavy cream 1 cup
- 50 grams sugar ¼ cup
- 1 teaspoon vanilla extract
Instructions
Pretzel Crust
- Preheat your oven to 350°F/175°C
- In a food processor, pulse the pretzels until they become fine crumbs. Add the sugar and salt with the pretzel crumbs. Add in the melted butter and stir to combine. The mixture should turn into pea sized clumps and easily hold together when it is ready. If not, add a little more melted butter
- Press the crust into the bottom and sides of a 9-inch deep dish pie plate
- Blind bake the pie crust for 15 minutes, it should smell toasty and go golden brown. Let the crust cool completely.
Chocolate Ganache
- Place your chopped chocolate in a heatsafe bowl. In a small saucepan, bring the cream to a boil. Once it begins to boil, pour it over the chocolate and leave it for 5 minutes. Stir gently with a heatproof spatula (not a whisk) until the ganache is smooth.
- Pour the ganache into the cooled pie crust, and use an offset spatula to spread it evenly. Let it set for 20 minutes.
Butterscotch Pudding
- In a medium pot over medium heat, bring the cream and milk to a simmer. Meanwhile, put the egg yolks in a small jug.
- In a heatproof bowl, whisk together the brown sugar, cornstarch, and salt together.
- Once the milk mixture has started to simmer, whisk the egg yolks into the sugar mixture and whisk until combined. Pour in a splash of the hot milk mixture to the egg mixture and whisk to temper the eggs. Repeat twice more. Scrape this mixture into the saucepan and cook over low heat, stirring constantly until it is very thick, about 3-4 minutes. Remove from the heat and stir in the vanilla and butter, stirring until smooth
- Strain the pudding into a bowl to remove any lumps, and cover with plastic wrap directly to the pudding to ensure no skin forms.
- Once cool, pour the pudding straight on to your cooled pie, and spread evenly using an offset spatula. Refrigerate for 2 hours at the minimum.
Whipped Cream
- In a stand mixer with the whisk attachment, whip the cream on medium speed for 2 minutes until it becomes thick. With the mixer running, slowly stream in the sugar. Add the vanilla and use immediately.
