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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Asif Iqbal
[email protected]This pie is a great way to use up leftover pecans.
sity love
[email protected]This pie is a classic for a reason. It's always a hit with my family and friends.
Kasper Eliassen
[email protected]This pie was delicious! I will definitely be making it again.
Ahsan Adnan
[email protected]This pie was a bit too sweet, but I liked the pecan shortbread crust.
Delten Delano
[email protected]The crust was a bit dry, but the filling was good.
Sabi Said
[email protected]This pie was a bit too rich for my taste, but my friends loved it.
The Wizard
[email protected]I made this pie for my husband's birthday and he loved it! He said it was the best pie he's ever had.
Soniya Pariyar
[email protected]This pie is so easy to make! I had it in the oven in less than 30 minutes.
James Torrence
[email protected]This pie was a huge hit at my party! Everyone loved the unique flavor of the butterscotch filling.
M laal Dawana
[email protected]The crust was a bit crumbly, but the filling was delicious. I think I'll try using a different crust recipe next time.
maybe pagol
[email protected]This pie was a bit too sweet for my taste, but my husband loved it. I think I'll try using less sugar next time.
kambiz salehi
[email protected]I was skeptical about the pecan shortbread crust, but it turned out to be amazing! It added a wonderful crunch and flavor to the pie.
Ayub Ali ahmud
[email protected]My family loved this pie! The crust was perfectly crisp and the filling was smooth and flavorful. I will definitely be making this again.
Danny Clown Entertainment
[email protected]This butterscotch pie with pecan shortbread crust was a delightful treat! The combination of the buttery, nutty crust and the creamy, caramel-like filling was simply irresistible.