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.  

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. 

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

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).

And it also means that, with a shipment of beautiful pecan products from Millican Pecan, I made a beautiful Butterscotch Pie with Pecan Crust (based on Martha Stewart).  

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

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

I sugared up some pecan halves myself for the top garnish but they also make cinnamon pecan halves that would work beautifully.  Easy peasy!

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

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.
Author: Inger
4.50 from 4 votes
Prep Time 35 mins
Cook Time 25 mins
Additional Time 4 hrs
Total Time 5 hrs
Course Desserts & Snacks
Cuisine American
Servings 8

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:

  • 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.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!

24 thoughts on “Butterscotch Pie with Pecan Crust

  1. Lindsay A.

    Thanks so much for the awesome recipe – I made it on Saturday & it was a total hit!! We absolutely loved it! It disappeared in less than 24hrs, and I’ll definitely have to make it again this week. Pecans are by far my favorite nuts to use, but I used walnuts this time because that’s what we had on hand. For the filling, the order of mixing ingredients differed from past recipes I’ve used & I found it to be simpler & less fuss – no cornstarch lumps, no need to temper the eggs. This one will be a keeper for sure!

    1. Inger Post author

      I am so happy to hear you enjoyed this–and I do try to simplify instructions if I can. I find that I’m working much harder lately to use what I have on hand too. I guess it’s a sign of the times.

  2. David Scott Allen

    I can imagine all variety of possibilities using that crust as the base — for both sweet AND savory dishes. Imagine a savory butternut and Stilton tart! But, must say that I love butterscotch pudding, too! And I had not before heard of Millican pecans — might place an order today! Fun in the time if OVOID-19! (I’m calling it that because I know I am going to gain at least 19 pounds and become more ovoid during this pandemic…)

    1. Inger Post author

      I am so grateful for some local places doing takeout since everything here is closed. But happy to have pecans to snack on and anything left when I’m skinny again goes into pecan pie 🙂

    1. Inger Post author

      Then there’s linzertorte with it’s almond crust. So many desserts, so little time 🙂

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