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

Ingredient Substitutions

• Instead of Pecans, halved: Walnuts, Almonds
• Instead of Unsalted butter: Salted butter (reduce added salt)
• Instead of Demerara sugar: Dark brown sugar
• Instead of Heavy cream (35% fat): Half-and-half (less rich)
• Instead of Light corn syrup: Maple syrup (will change flavor)
• Instead of Large eggs: Egg substitute for baking (may affect texture)
• Instead of Pure vanilla extract: Vanilla bean seeds
• Instead of Unsweetened cocoa powder: Dutch‑process cocoa
• Instead of Instant coffee granules: Espresso powder
• Instead of Shortcrust pastry dough (pre‑made): Homemade shortcrust dough
• Instead of Dried beans or rice (pie weights): Ceramic pie weights
• Instead of Heavy‑duty aluminum foil: Parchment paper

Equipment Needed

• Made In 9×13" porcelain baking slab
• Oven
• Rolling pin
• Bench scraper
• Paring knife
• Heavy‑duty aluminum foil
• Dried beans or rice (pie weights)
• Medium‑sized saucepan
• Whisk
• Mixing bowl
• Cooling rack
• Timer

Critical Steps — Do Not Skip

• Toasting pecans evenly
• Keeping the crust cold before blind‑baking
• Blind‑baking at high heat then lowering temperature
• Tempering the eggs into the hot butterscotch mixture
• Ensuring the custard is puffed and set before removing from oven

Chef Tips from the Video

• Use a piece of parchment under the foil when blind‑baking to prevent sticking.
• A pinch of instant coffee balances the sweetness without imparting coffee flavor.
• If you don’t have a Made In slab, a standard 9×13" glass dish works, but watch the crust for uneven browning.

Troubleshooting

Storage

Refrigerator: Cover tightly; lasts up to 3 days.

Freezer: Wrap each portion in plastic wrap and foil; freeze up to 1 month.

Room temperature: Not recommended; may become soggy.

Make-Ahead Tips

• Blind‑bake the crust up to step 5 and let it cool; store wrapped in the fridge for up to 2 days.
• Prepare the butterscotch custard, let it cool, then refrigerate; bake the filled pie on the day of serving.