Butterscotch Mousse Pie
This Butterscotch Mousse Pie has a thick and chewy cookie crust made from walnuts, oatmeal, and brown butter. Its filled with rich, fluffy butterscotch mousse and topped with candied walnuts!
Ingredients
- 4 oz unsalted butter
- 4.5 oz all-purpose flour ((1 cup))
- 3 oz quick oats ((1 cup))
- 2 tsp cornstarch
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3.75 oz dark brown sugar ((1/2 cup), packed)
- 3.5 oz granulated sugar ((1/2 cup) )
- 1 large egg (at room temperature )
- 1 tsp vanilla extract
- 3 oz toasted walnuts ((3/4 cup), chopped )
- 2.33 oz granulated sugar ((1/3 cup))
- 1 tbsp water
- 2 oz toasted walnut halves ((1/2 cup))
- 9 oz butterscotch chips ((1 1/2 cups) )
- 8.66 fl oz heavy cream ((3/4 cup + 2/3 cup), divided use )
- 1/4 tsp salt
- 2 tsp unflavored powdered gelatin
- 2 tbsp water
Directions
- 1
Place the butter in a small saucepan over medium heat. Allow it to melt and come to a gentle boil. Continue to cook it, stirring occasionally and scraping the bottom of the pan, as it grows darker in color. After about 6-8 minutes it should be golden brown and fragrant, with brown bits on the bottom. Remove the pan from the heat and pour the butter into a large mixing bowl. Let it cool to room temperature.
- 2
Line a baking sheet with foil and spray the foil with nonstick cooking spray. Combine the sugar and water in a small saucepan over medium-high heat. Stir until the sugar dissolves, then stop stirring. Bring the mixture to a boil and cook it, swirling the pan occasionally, until the sugar syrup is a medium amber and smells like caramelized sugar.
- 3
Combine the butterscotch chips, 3/4 cup of heavy cream, and salt in a medium saucepan. Place the pan over medium-low heat and warm up the chips, whisking frequently, until they’re entirely melted and the mixture is smooth. Pour the butterscotch mixture into a large bowl, and let it cool to room temperature, stirring occasionally.