Butterscotch Pie with Pecan Crust
User Reviews
4.5
12 reviews
Excellent
Butterscotch Pie with Pecan Crust
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Creamy butterscotch pudding in a rich pecan shortbread crust makes Butterscotch Pie with Pecan Crust a stunning and delicious dessert.
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Ingredients
Crust:
- 1 cup pecans ground
- 1 cup all-purpose flour unbleached, 2 tablespoons
- 1/2 teaspoon kosher salt
- 6 tablespoons butter room temperature, unsalted
- 1/3 cup granulated sugar
- 1 egg large, yolk
Filling:
- 1 cup brown sugar firmly packed
- 3 Tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 4 egg large yolks
- 1 2/3 cups milk whole
- 3 tablespoons butter unsalted
Instructions
Prepare Crust:
- Finely grind pecans in a food processor (or use equivalent in pecan meal). Add flour and salt, then pulse to combine.
- In a bowl, stir together butter and granulated sugar, then stir in egg yolk. Add flour-pecan mixture and mix with fingers until mixture has the texture of fine crumbs and holds together when pressed between two fingers.
- Put parchment on the bottom of an 8 1/4-by-11-inch tart pan with a removable bottom. Press crumbs evenly into bottom and up sides of the pan
- Freeze crust for 15 minutes. Bake in 375 F oven until set and golden brown, about 25 minutes. Transfer pan to a wire rack and cool for 15 minutes.
Prepare Filling:
- While crust is baking, whisk together brown sugar, cornstarch, and salt in a saucepan. 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. Place wax paper directly onto surface of filling and refrigerate until set, at least 4 hours and up to 2 days.
- Before serving, remove wax paper and re-smooth pudding top (it does not set too firmly to do this). Decorate top with extra pecans if desired.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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