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4.5 from 12 votes

Butterscotch Pie with Pecan Crust

Creamy butterscotch pudding in a rich pecan shortbread crust makes Butterscotch Pie with Pecan Crust a stunning and delicious dessert.

Prep Time
35 mins
Cook Time
35 mins
Additional Time
4 hrs
Total Time
5 hrs
Servings: 8
Course: Dessert
Cuisine: American

Ingredients

Crust:
  • 1 cup pecans ground
  • 1 cup plus 2 Tablespoons unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter room temperature
  • 1/3 cup granulated sugar
  • 1 large egg yolk
Filling:
  • 1 cup firmly packed brown sugar
  • 3 Tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • 4 large egg yolks
  • 1 2/3 cups whole milk
  • 3 tablespoons unsalted butter

Instructions

Prepare Crust:
    Cup of Yum
  1. Finely grind pecans in a food processor (or use equivalent in pecan meal). Add flour and salt, then pulse to combine.
  2. 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.
  3. 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
  4. 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:
  1. 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.
  2. 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.