Butterscotch Cream Pie with Gingersnap Crust

Name: Butterscotch Cream Pie with Gingersnap Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons coarse salt; 59 milliliters cornstarch; 5 larges egg yolks; 591 milliliters heavy cream; 8 servings Gingersnap Crust; 177 milliliters sugar; 2 Tbsps unsalted butter, cut into small pieces; 1 vanilla bean, split lengthwise, seeds scraped out, bean and seeds reserved; 473 milliliters whole milk

Butterscotch Cream Pie with Gingersnap Crust is a vegetarian dessert. This recipe makes 8 servings with 541 calories, 7g of protein, and 41g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up vanilla bean, butter, egg yolks, and a few other things to make it today.