A combination of butter and cream cheese produces a forgiving piecrust that's supple and a joy to roll out. The cream cheese gives the crust a lovely tang that pairs well with the rich pecan-and-butterscotch filling. The simple fluted edge is a traditional finishing touch. This is an intermediate-level recipe.
This upside-down pie is for the pecan-pie fan who prefers nuts and caramel to the traditional butterscotch filling. It is important to use a cast-iron skillet when making this dessert. Serve it warm with a scoop of vanilla ice cream.