Name: Butterscotch Pie With Curry Crust
Yield: 8 Servings
Ingredients: 1 teaspoon fennel seeds; 8 oz. vanilla wafer cookies; 2 tablespoons all-purpose flour; 2 tablespoons raw sugar or granulated sugar; 1 teaspoon Madras curry powder; ¼ teaspoon kosher salt; 6 tablespoons (¾ stick) unsalted butter, melted, slightly cooled; 1 envelope unflavored powdered gelatin; 1½ cups whole milk, divided; 3 tablespoons granulated sugar; ½ vanilla bean, split lengthwise; 1½ cups heavy cream; ¾ cup (packed) dark brown sugar, divided; ⅛ teaspoon baking soda; 3 large egg yolks; 2 tablespoons cornstarch; 3 tablespoons unsalted butter; 1 tablespoon mild-flavored (light) molasses; ½ teaspoon kosher salt; Unsweetened whipped cream (for serving); ½ cup chopped salted, dry-roasted cashews

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Curry crust? Trust us: This lightly spiced crumb will win Best in Show. If you want to take it even further, add a teaspoon of toasted crushed cumin seeds, too.

Recipe notes