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Butterscotch Pie with Pecan-Shortbread Crust
Credit:
Christopher Testani
Recipe Summary
prep: 35 mins
total: 5 hrs
Yield: Serves 10 to 12
Ingredients
Crust
1 cup pecan halves
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 dark-brown sugar
2 tablespoons plus 1 teaspoon cornstarch
1/4 teaspoon kosher salt
4 large egg yolks
1 2/3 cups whole milk
3 tablespoons unsalted butter
Sugared Pecan Topping (Optional)
48 pecan halves
2 tablespoons sugar
1/4 teaspoon kosher salt
1 tablespoon whisked egg white (from 1 large egg)
Gallery
Butterscotch Pie with Pecan-Shortbread Crust
Credit:
Christopher Testani
Recipe Summary
prep: 35 mins
total: 5 hrs
Yield: Serves 10 to 12
Gallery
Butterscotch Pie with Pecan-Shortbread Crust
Credit:
Christopher Testani
Butterscotch Pie with Pecan-Shortbread Crust
Credit:
Christopher Testani
Butterscotch Pie with Pecan-Shortbread Crust
Recipe Summary
prep: 35 mins
total: 5 hrs
Yield: Serves 10 to 12
Recipe Summary
prep: 35 mins
total: 5 hrs
Yield: Serves 10 to 12
prep: 35 mins
total: 5 hrs
prep:
35 mins
total:
5 hrs
Yield: Serves 10 to 12
Serves 10 to 12
Ingredients
Ingredients
1 cup pecan halves
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 dark-brown sugar
2 tablespoons plus 1 teaspoon cornstarch
1/4 teaspoon kosher salt
4 large egg yolks
1 2/3 cups whole milk
3 tablespoons unsalted butter
48 pecan halves
2 tablespoons sugar
1/4 teaspoon kosher salt
1 tablespoon whisked egg white (from 1 large egg)
Directions
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.
Reviews
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Reviews
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All Reviews for Butterscotch Pie with Pecan-Shortbread Crust
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All Reviews for Butterscotch Pie with Pecan-Shortbread Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
