Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Butterscotch Pie with Pecan-Shortbread Crust 3.5 (2) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on November 22, 2019 Rate PRINT Share Close Credit: Christopher Testani Prep Time: 35 mins Total Time: 5 hrs Yield: 10 to 12 Serves 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. Cook Mode (Keep screen awake) Ingredients Crust 1 cup pecan halves 1 cup plus 2 tablespoons unbleached all-purpose flour ½ teaspoon kosher salt 6 tablespoons unsalted butter, room temperature ⅓ cup granulated sugar 1 large egg yolk Filling 1 cup firmly packed dark-brown sugar 2 tablespoons plus 1 teaspoon cornstarch ¼ teaspoon kosher salt 4 large egg yolks 1 ⅔ cups whole milk 3 tablespoons unsalted butter Sugared Pecan Topping (Optional) 48 pecan halves 2 tablespoons sugar ¼ 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. Originally appeared: Martha Stewart Living, November 2019 Rate PRINT