Butterscotch Pie with Shortbread Pecan Crust
Butterscotch Pie with Shortbread Pecan Crust is an indulgent dessert that perfectly marries a creamy butterscotch filling with a crunchy, buttery crust made from shortbread and pecans. Each slice delivers a delightful blend of flavors and textures, making it a crowd-pleaser for any occasion. Ideal for holiday gatherings or as a comforting treat, this pie will transport you back to cherished moments with every bite.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups crushed shortbread cookies
- ½ cup toasted pecans, chopped
- ½ cup unsalted butter, melted
- 1 cup light brown sugar
- 1 cup heavy cream
- 2 large eggs
- 2 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). In a food processor, blend crushed shortbread cookies and chopped pecans. Mix in melted butter until fully combined.
- Press the mixture into the bottom and sides of a pie dish. Bake for about 10 minutes until lightly golden. Allow to cool completely.
- In a saucepan over medium heat, melt butter and whisk in brown sugar until dissolved. Gradually stir in heavy cream and simmer for 5 minutes while whisking constantly.
- Remove from heat; let cool slightly before whisking in eggs one at a time, followed by vanilla extract.
- Pour the butterscotch mixture into the cooled crust and bake for another 25-30 minutes until set but slightly jiggly in the center.
- Cool completely at room temperature, then refrigerate for at least four hours or overnight before serving.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 360
- Sugar: 28g
- Sodium: 170mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg