Monday, November 15, 2010

Butterscotch Chiffon Pie with Gingersnap Crust

Serves  8-10
 Butterschotch Pie with Gingersnap Crust
For the gingersnap crust:
10 oz gingersnap cookies, processed into fine crumbs
3 Tbl dark brown sugar
1/2 tsp kosher salt
3 Tbl butter, melted
Preheat the oven to 350°F and arrange a rack in the middle position. 
In a medium-sized mixing bowl, stir to combine the cookie crumbs, sugar and salt.  Add the melted butter and stir to combine.  Evenly press the crumb mixture into the bottom and sides of a 9-inch glass pie plate, forming a neat border around the edge.  Bake until the crust is set and golden, about 15 minutes.  Set aside on a wire rack to completely cool. 
Gingersnap Crumbs, Dark Brown Sugar & Salt
For the butterscotch filling:
3 Tbl light corn syrup
3/4 cup plus 1 Tbl granulated sugar, divided
2 Tbl plus 2 Tbl water, divided
1/2 stick unsalted butter
1 tsp cider vinegar
2 pinches salt, divided
1/3 cup plus 1 cup heavy cream, divided, chilled
1 1/2 tsp vanilla
2 tsp unflavored gelatin (from 1 envelope)
3 large egg whites
Combine the corn syrup, 3/4 cup sugar and 2 Tbl water in a medium-sized (about 2 quart)
saucepot.  Bring to a boil over medium heat, stirring until the sugar is dissolved.  Boil the mixture, swirling the pan occasionally but not stirring, until it turn deep golden caramel, about 7-9 minutes. 
Remove the saucepot from the heat.  Add the butter, vinegar and a pinch of salt, and swirl the pan until the butter is melted.  The sauce will bubble violently.  Add 1/3 cup cream and the vanilla.  The sauce will again bubble violently.  Stir for 1 minute, until the bubbling subsides.  Cool the sauce until it is just warm.
While the sauce cools, sprinkle the gelatin evenly over the remaining 2 Tbl water in a small sauce pan.  Let it set for 1 minute to soften, then heat it over low heat to dissolve the gelatin.  Stir the gelatin mixture into the butterscotch sauce, then cool to room temp.
Using an electric stand mixture fitted with a whisk, beat the egg whites with a pinch of salt on high speed until they hold soft peaks (When you stick a spoon into the whites and lift it out, a point will form then droop down after a second or two).  Add the remaining 1 Tbl sugar and continue to whip until the whites just hold stiff peaks (The point formed in the whites will stand straight up and not fall over).  Fold in the butterscotch sauce, gently but thoroughly.  Transfer this mixture to large mixing bowl, then clean the stand mixer’s bowl and whisk.
Beat the remaining 1 cup cream until it just holds stiff peaks.  Fold the cream into the butterscotch mixture, again gently but thoroughly. 
Gently pour the butterscotch mixture into the cooled gingersnap crust.  Chill, uncovered, until thoroughly set, about 2 hours. 
Slice the pie into 8-10 wedges.  Serve the slices cold with a dollop of whipped cream. 
For the whipped cream:
1 cup heavy whipping cream
1 Tbl sugar
1 tsp vanilla

Whip the cream to soft peaks (When you stick a spoon into the cream and lift it out, a point will form then droop down after a second or two).  Add sugar and vanilla and whip to firm peaks (The point formed in the cream will stand straight up and not fall over).