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Hi! And welcome to Coffee and Pie Chat, hosted by Kristin {Chicken Librarian} and me. I’m so excited to have you here. This month’s pie is Butterscotch Pie with a Curry Crust. Click here to get the recipe.
THE PIE
I want to start by saying I wasn’t sure about this – I mean, curry and fennel in a pie? But, y’all, this pie is soooo good. The butterscotch is creamy and sweet and the crust has just a hint of a peppery flavor. I know it sounds weird but, you have to trust me on this, it’s worth the weird factor.
Next time I make this pie {and I will make it again}, I’ll make the crust a little thinner. I made it too thick, which sent a chunk of the crust flying through the air when The Hubs tried to cut it. It was pretty funny and messy.
On a related note: shout out to The Hubs for buying me a food processor so that I could make the crust. He doesn’t always understand my little projects, but he does support them.
I ate my pie with whipped cream, I highly recommend. I didn’t get a chance to make a cup of coffee because we were under a few tornado warnings, so I my focus was on making I didn’t ruin my pie between the baking and the shelter taking.
Other things I learned while making this pie:
- pay attention to the caramel, it will get hard with a quickness, which means you’ll have to reheat it to soften it {I’m not sure if that influenced the taste, but it did make me panic}
- sugar takes a long time to melt
- you can substitute vanilla extract for the vanilla bean {or, at least, I did}
- measure everything out ahead of time and read the directions three times before you start, not as you’re cooking
JOIN US
We’d love to have you join us! Simply check here or hop over to Chicken Librarian to see the recipe and then post pictures on your blog or your preferred social media site. Then grab a cup of coffee {or tea} and let’s chat! Oh, and use the hashtag #coffeeandpiechat
Happy Baking,
