Toasted Marshmallow Butterscotch Pie

Recipe originally posted on . Changes have been made for better taste: sugar has been reduced and the ganache layer removed because chocolate is simply too overwhelming.

用料  

Toasted Marshmallow Butterscotch Pie的做法  

1. # Sister Pie Crust
   
   Pulse salt, sugar, and 1¼ cups flour in a food processor to combine. Add butter and pulse until largest pieces are pea-size. Transfer to a medium bowl and freeze about 5 minutes.

2. Combine vinegar and 3 Tbsp. ice water in a small bowl and sprinkle over flour mixture; toss with a fork to incorporate. Knead until dough comes together with just a few dry spots remaining. Flatten into a disk and wrap tightly in plastic. Chill at least 2 hours.

3. Let dough sit at room temperature 5 minutes to soften. Roll out on a lightly floured surface, rotating often and dusting with more flour as needed to prevent sticking, to a 12" round. Fold dough in half and transfer to a glass 9" pie dish. Lift up edges and allow dough to slump down into dish. You should have about a 1" overhang. Fold edges under and crimp. Place pie dish on a foil-lined rimmed baking sheet and freeze 15 minutes.

4. Meanwhile, preheat oven to 425°. Lightly coat a sheet of foil with nonstick spray and place in pie crust, coated side down, pressing into bottom and sides. Fill with pie weights and bake until edge is pale golden, 15–20 minutes. Carefully remove foil and pie weights and bake crust until bottom is light golden for a fruit pie, 7–12 minutes, or golden for a custard pie, 12–18 minutes. Transfer to a wire rack and let cool.

5. # filling
   
   Preheat oven to 300°. Mix brown sugar, cornmeal, salt, and butter in a medium bowl with a wooden spoon until no lumps remain. In a separate medium bowl, whisk eggs, milk, vanilla, and remaining ⅔ cup cream until no streaks remain. Whisking constantly, gradually add egg mixture to butter mixture and whisk just until combined and smooth. Pour filling into crust and place on a foil-lined rimmed baking sheet. Bake until filling is browned and puffed around the edges and the center 4" wobbles when pie is jostled, 55–70 minutes. Transfer to a wire rack and let cool, at least 4 hours and up to 12 hours (longer is better; do not refrigerate).

6. # topping
   
   Preheat oven to 500F. Leave Pie in frozen.
   Using an electric mixer on medium-high, beat corn syrup, 1 egg white, and ¼ tsp. salt in a medium bowl until mixture is white, glossy, and tripled in volume, about 2 minutes. Reduce speed to low; gradually add powdered sugar. Increase speed to medium and beat until mixture falls back on itself in a thick, barely dissolving ribbon, about 2 minutes. Beat in vanilla. Set aside ¾ cup marshmallow fluff in a small bowl; reserve remaining fluff for another use.

7. Heat granulated sugar, cream of tartar, and remaining 2 egg whites in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), whisking constantly, until mixture is warm (not hot) and sugar is dissolved, about 2 minutes (rub a bit between your fingers to check; it should be free of grit).

8. Using an electric mixer on high speed, beat until stiff, glossy peaks form and the sides of bowl are cool to the touch, 5–7 minutes. Add reserved marshmallow fluff to meringue and beat just to combine. Dollop marshmallow topping over top of cooled pie filling and use a spatula to spread, creating decorative peaks and swirls. Take pie in the oven until the top layer changes color.

小贴士

Do Ahead:
Dough can be made 3 days ahead, or freeze up to 1 month. Crust can be baked 1 day ahead. Store tightly wrapped at room temperature. Pie (without marshmallow topping) can be made 1 day ahead. Let cool, then store covered at room temperature.

Here’s the strategy: Blind bake the crust on Day 1; fill and bake on Day 2; and assemble on Day 3.