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Martha's butterscotch-praline cream pie
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Martha Stewart's decadent butterscotch dessert is a nostalgic treat elevated with rich browned butter, sweet brown sugar filling, and crunchy hazelnut praline topping.
Ingredients:
  • 90g unsalted butter
  • 180.00 gm dark brown sugar
  • 505.00 gm thickened cream
  • 32.50 gm cornflour
  • 3.60 gm salt
  • 515.00 gm milk
  • 4 large egg yolks
  • 4.40 gm pure vanilla extract
  • 415.00 ml plain flour
  • 3.75 gm caster sugar
  • 170g cold unsalted butter, chopped
  • 62.50 gm iced water, approximately
  • Canola oil cooking spray
  • 107.50 gm caster sugar
  • 6.30 gm liquid glucose
  • 20.00 gm cold water
  • 82.50 ml dry-roasted hazelnuts
Instructions:
  • Prepare Shortcrust pastry: In a food processor, combine flour, salt, and caster sugar until mixed. Add butter and pulse until coarse crumbs form (about 8-10 seconds). Slowly drizzle iced water until the dough holds together when pressed (avoid it being wet or sticky). If needed, add iced water 1 tablespoon at a time. Shape into a disc, wrap in plastic, and chill for 1 hour until firm.
  • Roll out the dough on a floured surface until it is 3mm thick. Place the dough in a greased 23cm-round pie dish, trimming the edges with a 2.5cm overhang. Tuck the overhang under the dough, ensuring the edges are even with the rim. Create a decorative crimp on the edges and gently prick the bottom of the dough with a fork. Refrigerate for 30 minutes.
  • Preheat your oven to 190°C/170°C fan-forced. Line the dough with baking paper, fill with ceramic pie weights or uncooked rice, and bake for 15 to 18 minutes until the edges are just golden. Remove the weights and paper, then bake for an additional 12 to 15 minutes until the pastry is golden brown. Allow it to cool completely on a wire rack.
  • In a medium saucepan over medium heat, brown the butter until fragrant. Add sugar and stir until dissolved (mixture may separate initially, keep stirring until smooth). Gradually pour in 1 cup cream while stirring constantly until a smooth caramel forms (expect bubbling). Reduce heat to low and whisk for 5 to 7 minutes until caramel dissolves completely. Remove from heat.
  • In a small bowl, vigorously whisk together cornflour, salt, and milk until smooth. Incorporate this mixture into the butter mixture until fully blended. Cook over medium-high heat, stirring continuously, for approximately 7 minutes until the mixture bubbles and thickens.
  • In a medium heatproof bowl, whisk egg yolks until smooth. Gradually pour in the milk mixture, whisking continuously until well combined. Transfer back to the pan and cook over medium heat, stirring constantly, until it simmers for 30 seconds. Remove from heat, stir in vanilla, and allow to cool in the saucepan on a wire rack for 10 minutes, giving it a gentle whisk every so often.
  • Pour the creamy custard into the buttery pastry base, then seal it with a layer of plastic wrap. Let it chill in the refrigerator for a minimum of 4 hours, or even better, overnight, until the custard sets and becomes beautifully cold and firm.
  • Prepare crushed hazelnut praline by greasing a baking tray with sides. Combine sugar, glucose, water, and salt in a small saucepan over medium-high heat, stirring until sugar dissolves. Let it cook without stirring for 5 minutes until deep golden. Remove from heat, mix in nuts, and spread onto the tray. Let it cool completely before breaking into medium pieces, transferring to a bag, and crushing into pea-sized pieces with a rolling pin.
  • Whip the remaining 1 cup of cream until stiff peaks form. Set aside 2 tablespoons of praline. Gently fold the rest of the praline into the whipped cream. Spread the cream over the pie and sprinkle the reserved praline on top. Serve immediately.

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