As Thanksgiving approaches each year (or really, any holiday that involves food, and that’s all the best ones!), my thoughts turn to my childhood and the impacts of family and friends. In this year of too-many-challenges-to-list, I think we’re all looking for comfort and familiarity. I remember hearing stories of my Great Aunt Mabel deciding to make a butterscotch pie…at midnight…when my dad was in college and staying with her. Just because it was my dad’s favorite…or maybe just because she wanted a butterscotch pie herself! Mabel was a fabulous cook, and being in her kitchen when she was cooking (and some of her many sisters and their offspring were also crowded in) is linked indelibly to so many holiday memories for me.

As I was thinking what pie I could make, that I haven’t already shared here, her butterscotch pie came to mind. I also had a bag of gingersnaps in the cabinet, and it seemed that would be a fabulous tweak to her recipe…a gingersnap crust! It’s basically made like a graham crust…just a few minutes in the oven so it stays crisp when you put the filling in it. If you don’t have gingersnaps, or are short on time and have a regular piecrust on hand, this is pretty fabulous in a regular crust…but with the gingersnaps…wow, wow, wow, as my cute toddlers used to say!

While the crust was baking, I made Mabel’s pie filling. The only tricky parts of that are to continuously stir the filling so it doesn’t scorch. Another part of the pie at midnight story that created a family catch phrase is that while Mabel was a great cook, she was a little…flighty, let’s say. She would get to talking and not stirring, and the pie filling scorched. She served it anyway, saying, “A little charcoal is good for the digestion!” Now, 50 years later, there is some science that proves that! And we use her phrase quite often around here!

But I digress…so stir constantly, then when it thickens, add a little of the hot mixture to the egg yolks and quickly stir to warm them, but not cook them. Other than those 2 little things, this is an easy and delicious pie to whip up!

I put meringue on top, because I’m fancy like that, but it’s equally good with whipped cream. So if time is short, or if you just don’t want to make meringue, I hope you’ll make the gingersnap crust and butterscotch filling, anyway!

Click for printable recipe

Mabel’s Butterscotch Pie with a Gingersnap Crust

1. For the crust:  Preheat oven to 350. I ground my gingersnaps in the food processor, then added in the sugar and salt to blend.  Pour that into your pie plate, and pour the melted butter over the crumb mixture. Using a fork, blend it well, so all the crumbs are buttery.  Using a glass, press the mixture firmly into the bottom of the pie plate, then use your fingers to press it against the sides and along the lip, making a firm ridge along the edge. Bake at 350 degrees for 10-12 minutes, until quite brown and hard. Let cool while finishing the filling. Leave the oven on.
2. For the filling:  While the crust bakes, make the filling. Combine the brown sugar, flour, and salt in a large, heavy-bottomed saucepan over medium heat. Whisk to make sure there are no lumps. Slowly add the hot milk, whisking constantly. Continue to whisk constantly until mixture thickens. Add a bit (maybe a couple of tablespoons) of the hot mixture to the beaten egg yolks, stirring quickly to warm the yolks but not cook them. Whisking constantly, add the yolk mixture to the saucepan, and cook for 2 more minutes, to cook the egg. Stir in butter and vanilla (and butternut if using).
3. Assemble the pie!  Pour the filling into the baked crust, then make the meringue. In the bowl of a stand mixer (or a large bowl if using a hand mixer), whip the egg whites until glossy, adding the cream of tartar and sugar gradually.  There should be peaks, but not stiff ones. Spread the meringue over the pie, sealing the edges.  Use the back of your spatula or spoon to make crests by flipping up a little. You’ll see what I mean!
4. Bake at 350 for 10-12 minutes, until peaks begin to brown. With meringue, if it doesn’t brown enough and cook, it will weep. But you don’t want it to burn, either, so there’s that.
5. Let cool at least 6 hours.  You can make this the day before and refrigerate, and it’s just as delicious!