Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Butterscotch Pecan Slab Pie
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- Level: Easy
- Total: 5 hr
- Active: 1 hr
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 544
- Total Fat
- 36 g
- Saturated Fat
- 13 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 3 g
- Sugar
- 29 g
- Protein
- 7 g
- Cholesterol
- 83 mg
- Sodium
- 296 mg
Take your pecan pie up a notch this holiday season with a creamy butterscotch filling. Toasted pecans are stirred into a gooey, warm and decadent butterscotch custard, which then gets poured into a thick, flaky and buttery pie crust. Chill, then drizzle with more butterscotch sauce before serving. It's a melt-in-your mouth pie that will have you racing back for seconds.
- Level: Easy
- Total: 5 hr
- Active: 1 hr
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 544
- Total Fat
- 36 g
- Saturated Fat
- 13 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 3 g
- Sugar
- 29 g
- Protein
- 7 g
- Cholesterol
- 83 mg
- Sodium
- 296 mg
Ingredients
For The Crust:
For The Filling:
Directions
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening and half of the butter and pulse to combine. Add the remaining butter and pulse a few times until pea-size pieces form. Drizzle in the vinegar and 6 tablespoons ice water; pulse just to combine (the dough should be crumbly but hold together when squeezed; if it doesn’t, add up to 2 more tablespoons ice water, 1 teaspoon at a time). Turn out the dough onto a sheet of plastic wrap and gather together, pressing and kneading a few times to combine. Wrap in the plastic and press into an 8-inch square. Refrigerate at least 1 hour or overnight.
- Preheat the oven to 350 degrees F. Roll out the dough on a lightly floured surface into a 13-by-18-inch rectangle. (If the dough is too soft, refrigerate 10 to 20 minutes before continuing.) Ease the dough into a 10-by-15-inch jelly roll pan or rimmed baking sheet. Tuck the excess dough underneath itself so that the edges are even with the rim of the pan. Prick the bottom of the crust with a fork and freeze 15 minutes.
- Line the bottom of the crust with a piece of parchment paper or foil and fill with pie weights or dried beans. Bake the crust until the edges are set and pale golden, about 30 minutes. Remove the weights and parchment and continue baking until the crust is golden brown all over, 15 to 20 minutes. Set aside to cool while you make the filling.
- Meanwhile, make the filling: Spread the pecans on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Let cool completely, about 10 minutes. Roughly chop 2 cups pecans; keep the remaining 1 cup pecans whole.
- Combine the brown sugar, butter, corn syrup, cornstarch, scotch (if using), vanilla, salt and 1/2 cup milk in a medium saucepan. Bring to a simmer over medium heat, whisking frequently, then continue to simmer until the mixture thickens to a consistency like hot fudge, about 5 minutes. Remove 1/3 cup of the butterscotch sauce and set aside for topping.
- Remove the saucepan from the heat and whisk in the remaining 2 cups milk. Whisk in the eggs until smooth. Return the pan to the stove and cook the mixture over medium heat, whisking constantly, until thickened to a consistency slightly thinner than pudding, 5 to 7 minutes. Fold in the chopped and whole pecans.
- Pour the filling into the crust and spread evenly. Refrigerate until the filling is set, at least 2 hours or overnight. Drizzle the reserved butterscotch sauce over the pie before serving. (If the sauce is too stiff to pour, microwave 10 seconds.) Slice into squares.
