This is the MOST unique pie I have ever eaten. It's really cool, I mean... who would've thought to put curry spice into a vanilla wafer crust?? Could this work?? It does. INCREDIBLY. The savory-sweet crust pairs harmoniously with the rich and creamy butterscotch filling. The whipped cream gives a little relief to the rather intense flavor and the toasted cashews give it an ever-so-pleasant crunch and nuttiness. Now I know the pie isn't officially "vegetarian", since it has gelatin, but I found out you can substitute agar agar in it's place. (Substitute powdered agar-agar for gelatin using equal amounts)
Let's make this AMAZINGLY different (in a good way), Curry Crust:
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 8 oz. vanilla wafers
- 2 Tbls AP flour
- 2 Tbls sugar
- 1 tsp curry powder
- ¼ tsp kosher salt
- 6 Tbls unsalted butter, (¾ stick)
Place a rack in middle of oven and preheat to 325°.
Toast fennel and cumin seeds in a small dry skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a small plate, let cool and finely chop.
Pulse cookies in a food processor until very fine crumbs form (you should have about 2 cups). Add fennel seeds, cumin seeds, flour, 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 deep 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.
Oh my, that Butterscotch filling tho...
- 1 envelope unflavored gelatin
- 1 ⅓ cups + 2 Tbls whole milk divided
- 3 Tbls granulated sugar
- ½ vanilla bean, split lengthwise
- 1 ½ cup heavy cream
- ½ cup + ¼ cup dark brown sugar, divided
- ⅛ tsp baking soda
- 3 large egg yolks
- 2 Tbls cornstarch
- 3 Tbls unsalted butter
- 1 Tbls molasses
- ½ tsp kosher salt
- whipped cream, for topping
- ½ cup chopped salted cashews
Sprinkle gelatin over 2 Tbls milk in a small bowl, and let stand until gelatin is softened, 5–10 min.
Place granulated sugar in a medium saucepan, scrape in seeds from vanilla bean and add pod. Cook over medium heat, stirring, until sugar is melted, then cook, stirring occasionally, until mixture turns amber in color, about 3 min. Remove from heat and slowly add cream (mixture will bubble vigorously), stirring until smooth. Return to heat and add ½ cup brown sugar and remaining milk. Cook, stirring, until sugar is dissolved and caramel mixture begins to steam, about 2 min. Remove from heat, add baking soda, and whisk until bubbles subside; remove pod and discard.
Whisk egg yolks, cornstarch, and remaining ¼ cup brown sugar in a medium bowl. Gradually whisk in half of warm caramel mixture. Pour egg-yolk mixture back into caramel mixture in saucepan and bring to a boil over medium heat, whisking constantly; reduce heat to low and cook, whisking constantly, until thickened, about 2 min. Remove from heat and whisk in gelatin mixture, butter, molasses, and salt, whisking until butter is melted and mixture is smooth. Transfer filling to a large bowl and chill, stirring occasionally, until slightly cooled and thickened, about 1-2 hours. (Stirring and cooling pudding before chilling in crust will give it a luscious, creamy texture.)
Pour butterscotch filling into crust, smoothing top if needed. Chill, uncovered until set, at least 3-4 hours.
Just before serving, spoon whipped cream over pie and top with chopped cashews.