Butterscotch Pecan Slab Pie

Ingredients

• 1 pound Pecans, halved (Toast until fragrant)
• 6 tablespoons Unsalted butter (Cut into pieces for the butterscotch mixture)
• 1 cup Demerara sugar (Can substitute dark brown sugar)
• 1 cup Heavy cream (35% fat) (Divided: ½ cup for the hot mixture, ½ cup added after)
• 2.5 tablespoons Light corn syrup (Adds shine and prevents crystallization)
• 4 Large eggs (Temper with hot mixture to avoid curdling)
• 1 tablespoon Pure vanilla extract
• 1 teaspoon Kosher salt (If using regular table salt, use ½ tsp)
• 1 tablespoon Unsweetened cocoa powder (Adds color and subtle depth)
• 1 teaspoon Instant coffee granules (Provides bitterness without coffee flavor)
• 1 sheet Shortcrust pastry dough (pre‑made) (Enough to line a 9×13" slab pan; keep cold until used)
• 1 cup Dried beans or rice (pie weights) (Use to keep crust flat during blind bake)
• 1 sheet Heavy‑duty aluminum foil (Liners for blind baking)

Instructions

1. Toast pecans

   Preheat oven to 350°F. Spread 1 lb pecan halves in a single layer on a baking sheet and toast for 10 minutes, stirring once halfway through.

   Time: PT10M

   Temperature: 350°F

2. Roll out crust

   On a lightly floured surface, roll the pre‑made shortcrust dough to a rectangle slightly larger than the 9×13" slab. Trim excess, then chill on a sheet of parchment for 5 minutes.

   Time: PT15M

3. Freeze crust

   Place the rolled crust in the baking slab, gently press into the bottom and up the sides, then transfer the slab to the freezer for 5 minutes to firm the layers.

   Time: PT5M

4. Blind‑bake crust (high heat)

   Increase oven to 400°F. Line the chilled crust with heavy‑duty foil, fill with pie weights, and bake for 20 minutes until the edges turn golden.

   Time: PT20M

   Temperature: 400°F

5. Blind‑bake crust (low heat)

   Remove foil and weights, lower oven temperature to 300°F, and bake an additional 15 minutes until the bottom looks dry and lightly golden.

   Time: PT15M

   Temperature: 300°F

6. Prepare butterscotch base

   In a medium saucepan over medium heat, combine 1 cup demerara sugar, 6 Tbsp butter, and 2.5 Tbsp light corn syrup. Stir until sugar dissolves, then bring to a gentle boil. Cook, stirring occasionally, until the mixture turns a medium‑gold honey color (about 7 minutes).

   Time: PT7M

7. Finish hot mixture

   Remove the saucepan from heat, stir in the remaining ½ cup heavy cream. The mixture will sputter—use caution.

   Time: PT3M

8. Temper eggs

   In a separate mixing bowl, whisk 4 large eggs. Slowly drizzle about ¼ cup of the hot butterscotch mixture into the eggs while whisking constantly, then whisk the tempered egg mixture back into the saucepan.

   Time: PT5M

9. Flavor the custard

   Stir in 1 Tbsp vanilla extract, 1 tsp kosher salt, 1 Tbsp cocoa powder, and 1 tsp instant coffee granules. Whisk until fully incorporated and the mixture is smooth.

   Time: PT3M

10. Assemble pie

    Evenly scatter the toasted pecans over the pre‑baked crust. Pour the custard filling over the nuts, stopping just below the rim (about ¾ of the filling volume). Smooth the top with a spatula.

    Time: PT5M

11. Bake filled pie

    Return the slab to the oven set at 300°F and bake for 20 minutes, or until the custard is puffed, lightly browned, and a knife inserted near the edge comes out clean.

    Time: PT20M

    Temperature: 300°F

12. Cool and serve

    Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing into squares.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

32 g

Fat

22 g

Fiber

3 g