Butterscotch Pie with Pecan-Shortbread Crust

Butterscotch Pie with Pecan-Shortbread Crust
© Christopher Testani
From: Martha Stewart

For a crust with the texture of a pecan sandy, nuts are blended into an easy, buttery press-in tart dough. The filling, made with a simple combination of brown sugar, milk, and egg yolks, is a nostalgic nod to butterscotch pudding. Using a rectangular fluted tart pan gives this stunner a more graphic look, and makes it a snap to cut into small servings—so family and friends can feel free to try every option on the dessert table.

Prep: 35 mins
Total: 5 hrs
Yield: Serves 10 to 12



  • 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

Sugared Pecan Topping (Optional)

  • 48 pecan halves 2 tablespoons sugar
  • 1/4 teaspoon kosher salt
  • 1 tablespoon whisked egg white (from 1 large egg)


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

To serve pie, remove plastic wrap, then sides of pan; transfer pie to a platter. Decorate with sugared pecans, cut into squares, and serve.

See more at Martha Stewart

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Cake Magazine: Butterscotch Pie with Pecan-Shortbread Crust
Butterscotch Pie with Pecan-Shortbread Crust
Pecans can be stored in an airtight container at room temperature up to 1 week.
Cake Magazine
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