Creamy butterscotch pudding in a rich pecan shortbread crust makes Butterscotch Pie with Pecan Crust a stunning and delicious dessert.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Welcome to #SpringSweetsWeek 2020 hosted by Heather from Hezzi-D’s Books and Cooks! What better way to celebrate the warmer weather and flowers blooming than with food from 27 bloggers from around the country who have come together to share over 100 sweet recipes perfect for spring! So stop thinking about cold and snow and get ready to enjoy the best spring sweets like cupcakes, cookies, brownies, pies, and even beverages! Thank you so much to Dixie Crystals, Millican Pecan, Door County Coffee, Anolon, Deiss Cookware, Adams Extract, and Fresh April Sprinkles for your generosity.
Butterscotch Pie with Pecan Crust
This week, I am happy to be celebrating “Sweets Week” with some of my blogging friends. This means lots of camaraderie, delicious recipes and a giveaway with great prizes for you (see below for prize list and entry form).
Pecans are the darling of the nut world. Sweet and rich, they pair beautifully with desserts, salads, and, well… so many foods!
I got the pecan products above for this post but, in the spirit of full disclosure, if you look closely, you’ll notice that one of the packages was opened before I had a chance to take the picture. The reason? Well, in a fit of keto-diet deprivation, I tore open the package before photographing and stuffed myself with pecans. Did you know that many nuts are actually higher in net carbs than you would think? But not pecans. They come in at a keto-friendly (and super-delicious) 2g/serving. Perfect.
I made this decidedly non-keto dessert and allowed myself to indulge just a little. The richness of the butterscotch paired perfectly with the rich nutty crust. Fortunately the rest of the family was up to eating extra! Yes, the tart didn’t last the hour.
And I do need to note that these are really good pecans. In a different fit of keto deprivation, I bought some “fancy mixed nuts” and those pecans had a fraction of the flavor of the Millican Pecans. In fact, I have already reordered pecans (and pecan oil and pecan butter) from them to get me through the pandemic. Some people hoard TP, I’ve decided to hoard pecans!
This Butterscotch Pie with Pecan Crust is pretty enough to serve for a special occasion and easy enough to make for a personal indulgence.
Monday #SpringSweetsWeek Recipes
- Auntie Ann’s Italian Cookies by Jolene’s Recipe Journal
- Blood Orange Madelines by Simply Inspired Meals
- Butter Pecan Macaron by A Kitchen Hoor’s Adventures
- Butterscotch Pie with Pecan Crust by Art of Natural Living
- Carrot Cake Cheesecake Bars by Cookaholic Wife
- Carrot Cake Pecan Pie by The Spiffy Cookie
- Coconut Pineapple Bread by Family Around the Table
- Coffee Peanut Butter Sweet Rolls by Pastry Chef Online
- Coffee Pudding Cake by That Recipe
- Gluten Free Almond Poppyseed Bread by Frugal & Fit
- Hummingbird Bundt Cake with Cream Cheese Glaze by Cheese Curd In Paradise
- Lemon and Raspberry Mascarpone Cupcakes by Palatable Pastime
- Lemon Buttercream Cake with Lemon Curd Filling by Jen Around the World
- Lemon Cake Pops by A Savory Feast
- Lemon Jelly Roll by A Day in the Life on the Farm
- Lemonade Crinkles by Kate’s Recipe Box
- Lemony Baked Doughnuts by Karen’s Kitchen Stories
- Mint Chocolate Quick Bread by Cindy’s Recipes and Writings
- Mocha Mint Mississippi mud brownies- by Strawberry Blondie Kitchen
- Orange Posset by Shockingly Delicious
- Pecan Pie Cheesecake Bars by Sweet Beginnings
- Pink Lemonade Rice Krispie Treats by Blogghetti
- Praline Ice Cream by Fresh April Flours
- Sponge Cake by Books n’ Cooks
- Spring Pastel Watercolor Cake by Hezzi-D’s Books and Cooks
- Vegan Turtle Layer Cake by The Baking Fairy
- White Chocolate Carrot Cake Tea Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Butterscotch Pie with Pecan 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
- 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
- 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.
- 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.
- Creamy Beet Salad
- Low-Carb Creme Brulee #SpringSweetsWeek