Butterscotch Cream Pie With Gingersnap Crust

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Martha Stewart


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3/4 cup sugar

5 large egg yolks

1/4 cup cornstarch

1/2 vanilla bean, split lengthwise, seeds scraped out, bean and seeds reserved

2 1/2 cups heavy cream

2 cups whole milk

1/2 teaspoon coarse salt

2 tablespoons unsalted butter, cut into small pieces

Gingersnap Crust

1/2 cup chopped Honeycomb Brittle

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