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A buttery pecan shortbread crust, creamy butter pecan flavored pudding, lightly sweetened whipped cream, and a pecan plus toffee topping make up this incredible butter pecan pie.
My mom was a great cook. She also baked, and this butter pecan pie was super close to something she’d make on occasion when I was young. My mom would use Jell-O butter pecan flavored pudding as the filling for this pie, and after I realized that they’d discontinued that long ago, I knew it would be amazing to create a homemade pudding filling. I started with a brown sugar pecan shortbread crust, which is absolutely divine. This shortbread sans pecan has appeared in a few recipes at this point, one of which are my pumpkin pie bars (not just for the fall, they are amazing year around!). To the baked shortbread crust I added a homemade pecan flavored pudding, and topping it with lightly sweetened whipped cream plus more crushed pecans and toffee. It’s absolutely a cornucopia of buttery creamy flavors, and I hope that it will become a favorite in your house as well!
What you’ll need to make this butter pecan pie:
All-purpose flour
Chopped pecans
Dark brown sugar
Salt
Salted butter
Pure vanilla extract
Whole or 2% milk
Granulated sugar
Large eggs
Cornstarch
Pecan flavoring(I like this LorAnn Oils flavoring)
Heavy cream
Powdered sugar
Toffee (such as Heath bar, for the topping)
The Crust
This incredible crust is made up of six simple ingredients: all purpose flour, finely chopped pecans, dark brown sugar, salt, salted butter, and pure vanilla extract. The melted butter gives the shortbread a phenomenal flavor, and it bakes up nice and crisp with just the right amount of sweetness. It also holds the filling for days without getting soft. Now you can omit the pecans if you don’t want that added crunch and opt for a smoother shortbread, but I highly recommend them as they compliment the pecan pudding wonderfully.
Now this shortbread dough isn’t the kind that you roll out and place in the pan. You’ll place the ball of dough (that you’ll likely help to form by hand after it is mixed as it’s a tad crumbly in coming together) directly into the pan, and work to press it evenly on the bottom and around the upper side edges. Use the bottom of a glass or measuring cup to press down and get an even finish for the bottom of the pie crust. The edges can be worked out and pressed into a design, or simply left as is for a more rustic look. Either way it will be delicious.
The Pudding Filling
This creamy pecan pudding is my new vanilla pudding with a delightful pecan flavoring added. You will see this base pie filling in many more recipes to come, as it is incredibly easy to make and the flavor plus texture are both spot on. This pie filling is made up of milk (whole or 2% is best), sugar, eggs (1 whole plus four additional yolks), cornstarch, salted butter, vanilla extract, and pecan flavoring. It would also make a wonderful additional to any trifle, so be on the lookout for that creation here soon as well.
The Toppings
My mom would add unsweetened whipped cream to compliment the sweet pudding filling, which I did like, but I always thought that it needed a bit more sweetness. This whipped cream is simply heavy cream plus a bit of powdered sugar… just enough to give it a little sweetness. The crushed toffee (I use health bar because who doesn’t love a little chocolate too) plus crushed pecans are the perfect finishing touches. This pie is not only a fantastic flavor combination, it’s a showstopper as well.
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Bob’s Red Mill 1:1 Gluten Free Baking Flouris a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
MiyokosButter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Silk Dairy Free Heavy Creamis a great option for both the whipped topping.
Use any unsweetened plant based milk in place of dairy milk for the pudding. I recommend almond, coconut, or oat milk. https://lovingitvegan.com/vegan-toffee/
Loving it Vegan has a recipe for vegan toffee that you could make as a topper for this pie.
I truly hope you love this pie, as it was a favorite of mine growing up! Sharing family recipes (or in this case, a very close re-creation!) is such a special thing that I feel honored to do. I hope it becomes a favorite in your house as well.
Until next time,
XO,
Heather
Print Recipe
Butter Pecan Pie
A buttery pecan shortbread crust, creamy butter pecan flavored pudding, lightly sweetened whipped cream, and a pecan plus toffee topping make up this incredible butter pecan pie.
Course: Dessert, Pie
Cuisine: pecan, pie, shortbread
Keyword: butter pecan, butter pecan pie, pie
Servings: 12
Ingredients
- FOR THE CRUST:
- 1 ½ Cups All Purpose Flour
- ½ Cup Pecans, finely chopped
- ⅓ Cup Dark Brown Sugar, packed
- Pinch of Salt
- ¾ Cup Salted Butter, melted
- 1 Teaspoon Pure Vanilla Extract
- FOR THE FILLING:
- 2 ½ Cups Milk, whole or 2%
- 1 Cup Granulated Sugar
- 1 Large Egg + 4 Large Egg Yolks
- ¼ Cup Cornstarch
- ¼ Cup Salted Butter
- 1 Teaspoon Pure Vanilla Extract
- ½ Tablespoon Pecan Flavoring
- FOR THE WHIPPED CREAM:
- 1 ¾ Cups Heavy Cream
- 2 Tablespoons Powdered Sugar
- TOPPINGS:
- ⅓ Cup Toffee, crushed (I used Heath Bar)
- ¼ Cup Pecans, chopped
Instructions
Preheat the oven to 350°. You will be using a 9” pie pan for the recipe.
To make the shortbread crust:
Combine the flour, finely chopped pecans, dark brown sugar, salt, and melted butter in a medium size bowl. Mix all ingredients until dough forms. The dough should be soft but not sticky. Press into the 9” pie pan, bringing the dough up on the edges a bit as in the photos. Cut a piece of parchment paper to fit the base of the pie, and place it on top of the unbaked crust. Fill with pie weights {rice/dried beans would work as well}. Bake at 350° for 20-25 minutes or until crust is slightly golden and cooked through. Allowed to cool completely before filling.
To make the filling:
In a medium saucepan, heat the milk on medium to high heat until hot and just beginning to steam, about 2-4 minutes.
In a medium sized mixing bowl, combine the granulated sugar, egg plus egg yolks, and corn starch. Whisk until fully combined, about 30 seconds. Slowly pour ⅓ of the hot milk into the egg mixture, ensuring that you are careful and do not splatter on yourself. Whisk to combine. Add another third of the milk, and whisk again to combine. Finally, add the remainder of the milk and whisk well. Gently pour the mixture back into the saucepan and whisk on medium heat for 3-4 minutes or until mixture thickens. Be cautious as pudding can splatter and it is hot. If it starts to bubble up too much, simply remove it from the heat and continue to whisk.
Add the butter, vanilla, and pecan flavoring. Whisk to fully combine. Place plastic wrap over the bowl and allow the wrap to touch the top of the pudding to ensure that a film doesn’t form. Refrigerate until cold, 2-3 hours or overnight. If you are assembling the pie the next day simply cover the shortbread crust overnight.
To make the whipped cream and assemble the pie:
With a hand mixer or an standing mixer, beat the heavy cream and powdered sugar until stiff peaks form, about 60 to 90 seconds. Whisk the cold pudding until it is smooth, about 20 seconds. Pour the pudding into the shortbread crust and spoon it around until it is evenly filling the crust. Top with the whipped cream, crushed toffee, and extra pecans.
Serve immediately and store any leftovers uncovered in the refrigerator for up to four days. Enjoy!
Notes
See blog for dietary substitutions for dairy and gluten.
