BUTTERSCOTCH PIE WITH PECAN-SHORTBREAD CRUST
For a crust with the texture of a pecan sandy, nuts are blended into an easy, buttery press-in tart dough. The filling, made with a simple combination of brown sugar, milk, and egg yolks, is a nostalgic nod to butterscotch pudding. Using a rectangular fluted tart pan gives this stunner a more graphic look, and makes it a snap to cut into small servings-so family and friends can feel free to try every option on the dessert table.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- Crust: Preheat oven to 375°F. Toast pecans on a rimmed baking sheet until fragrant and golden, 8 to 10 minutes. Let cool 15 minutes, then finely grind in a food processor. Add flour and salt to food processor and pulse just to combine.
- In a bowl, stir together butter and granulated sugar; stir in egg yolk. Add flour-pecan mixture and stir until mixture has the texture of fine crumbs and holds together when pressed between two fingers. Press evenly into bottom and up sides of an 8 1/4-by-11-inch fluted tart pan with a removable bottom.
- Freeze pan 15 minutes, then transfer to oven and bake until set and deep golden brown, about 25 minutes. Transfer pan to a wire rack; let cool 15 minutes.
- Filling: Meanwhile, in a saucepan, whisk together brown sugar, cornstarch, and salt. Whisk in egg yolks, then milk. Bring to a boil, then reduce heat and simmer 1 minute. Remove from heat and whisk in butter. Pour filling into crust and let cool 15 minutes. Press plastic wrap directly onto surface of filling and refrigerate until set, at least 4 hours and up to 2 days.
- Pecans: Reduce oven temperature to 350°F. In a small bowl, stir together pecans, sugar, salt, and egg white. Spread mixture into an even layer on a rimmed baking sheet. Bake, stirring once, until golden brown and crunchy, about 15 minutes. Separate clumped nuts with a fork; let cool completely. Pecans can be stored in an airtight container at room temperature up to 1 week.
- To serve pie, remove plastic wrap, then sides of pan; transfer pie to a platter. Decorate with sugared pecans, cut into squares, and serve.
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AINUL ISLAM
[email protected]I can't wait to try this recipe. It looks like the perfect dessert for a special occasion.
Jessika leann
[email protected]This recipe is a must-try for any pie lover. The butterscotch filling is smooth and creamy, and the pecan shortbread crust is the perfect complement.
Aadityabot Kumar
[email protected]I'm not sure what went wrong, but my pie didn't turn out right. The crust was too crumbly, and the filling was too runny.
Anish Bhori
[email protected]This pie is a bit time-consuming to make, but it's definitely worth the effort. The flavors are incredible, and it's sure to impress your guests.
Max Heiney
[email protected]I've never made a butterscotch pie before, but this recipe made it so easy. The instructions were clear and concise, and the pie turned out perfectly.
Sahzalal Shah
[email protected]This pie is so easy to make, and it's always a hit. I love that I can make it ahead of time, so it's perfect for parties or potlucks.
Shamima Nasrin
[email protected]I'm not a huge fan of butterscotch, but I loved this pie. The filling was creamy and flavorful, and the pecan shortbread crust was delicious.
Adi azadi
[email protected]This recipe is a keeper! I've made it several times now, and it's always a crowd-pleaser. The butterscotch filling is so rich and decadent, and the pecan shortbread crust is the perfect complement.
Sazedul Haque
[email protected]I followed the recipe exactly, but my pie turned out a bit runny. I'm not sure what I did wrong.
Aman abbas sheikh
[email protected]This pie was amazing! The crust was flaky and buttery, and the filling was smooth and creamy. I loved the combination of the butterscotch and pecan flavors.
Rache Rose Pacamo
[email protected]The butterscotch filling was a bit too sweet for my taste, but the pecan shortbread crust was delicious. I would try making the filling with less sugar next time.
Janine Perk
[email protected]This butterscotch pie was a hit at my last dinner party. The pecan shortbread crust was a perfect balance for the creamy, sweet filling. I received rave reviews from my guests, and I'll definitely be making it again.