Martha Stewart Butterscotch Pie with Pecan-Shortbread Crust

Martha Stewart butterscotch pie with pecan-shortbread crust is an easy dessert made with dark brown sugar custard, a toasted pecan crust and sugared pecans, ready in 5 hours. Try this fall dessert for Thanksgiving or friends and family gatherings, since it chills ahead and slices into neat squares.

Press plastic wrap directly onto the warm filling before it goes into the fridge, and let it chill at least 4 hours. Skip it and the custard grows a rubbery skin and may not set cleanly for slicing.

Martha grinds toasted pecans right into the dough, so the crust tastes like a pecan sandy instead of a plain tart shell. She also bakes the topping pecans in an egg white glaze, which turns them crunchy and sugary rather than soft.

Martha Stewart Butterscotch Pie with Pecan-Shortbread Crust

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

35

minutes

Cooking time

50

minutes

Calories

380

kcal

A buttery pecan crust holds a silky brown sugar custard that sets in the fridge into a smooth, sliceable filling. Crunchy sugared pecans on top add a sweet, salty bite to every square.

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

• Toast the pecans: Preheat the oven to 375°F and toast 1 cup pecan halves on a rimmed baking sheet for 8 to 10 minutes. Let them cool 15 minutes, then grind them finely in a food processor.
• Make the crust dough: Add 1 cup plus 2 tablespoons flour and 1/2 teaspoon kosher salt to the ground pecans and pulse just to combine. In a bowl, stir 6 tablespoons room temperature butter with 1/3 cup granulated sugar and 1 egg yolk. Then stir in the pecan mixture until it looks like fine crumbs and holds together when pinched.
• Shape the crust: Press the dough evenly into the bottom and up the sides of an 8 1/4-by-11-inch fluted tart pan with a removable bottom. Then freeze the pan for 15 minutes so the crust holds its shape in the oven.
• Bake the crust: Bake the frozen crust until it is set and deep golden brown, about 25 minutes. Move it to a wire rack and let it cool for 15 minutes.
• Cook the filling: Whisk 1 cup dark brown sugar, 2 tablespoons plus 1 teaspoon cornstarch and 1/4 teaspoon kosher salt in a saucepan. Whisk in 4 egg yolks, then 1 2/3 cups whole milk, bring it to a boil, and simmer for 1 minute.
• Finish and chill: Take the pan off the heat and whisk in 3 tablespoons butter, then pour the filling into the crust and let it cool 15 minutes. Press plastic wrap directly onto the surface and refrigerate at least 4 hours, up to 2 days.
• Sugar the pecans: Reduce the oven to 350°F and stir 48 pecan halves with 2 tablespoons sugar, 1/4 teaspoon kosher salt and 1 tablespoon whisked egg white. Spread them on a rimmed baking sheet and bake, stirring once, for about 15 minutes until golden and crunchy.
• Decorate and serve: Separate any clumped nuts with a fork and let them cool completely. Remove the plastic wrap and the pan sides, set the pie on a platter, top it with the pecans, and cut it into squares.

Tools for this recipe

• Cuisinart 14-cup food processor, Pyrex 9.5-inch glass pie plate, Cuisinart MultiClad Pro 3-quart saucepan, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make butterscotch pie ahead of time?

Yes, the pie needs at least 4 hours in the fridge and keeps up to 2 days, so it is ideal for making the day before. Add the sugared pecans just before serving so they stay crunchy.

How do I store the sugared pecans?

Keep the cooled pecans in an airtight container at room temperature for up to 1 week. Make sure they are completely cool first, because any warmth traps steam and softens the coating.

What if I don't have a rectangular tart pan?

A 9-inch round fluted tart pan with a removable bottom works as a stand-in, though the dough may not stretch quite as thin up the sides. Bake time stays close, so watch for a deep golden crust.

Can I swap the pecans in the crust?

Walnuts are the easiest swap, and you toast and grind them the same way. They taste a little more bitter, so the sweet butterscotch filling balances them well.

What is the most common mistake with this pie?

Cutting the chill time short is the big one, since a filling that has not set will slump when you slice it. Give it a full 4 hours, and press the plastic wrap right on the surface to stop a skin forming.