Shortbread Crust Pecan Pie

Pecan pie has always been a holiday classic, the kind of dessert that instantly feels like home. This Shortbread Crust Pecan Pie is comfort on a plate. Instead of the usual pastry base though, this version takes things up a notch with a buttery shortbread crust. You have everything you love- the gooey filling, the toasted pecans, the golden-brown top, but with a buttery, tender shortbread crust that melts in your mouth. The glossy caramelized filling is rich and comforting, the kind of pie that can easily be the centerpiece of a festive table. It is elegant without being fussy, indulgent without being over the top. You will want to bake this year round, and not just for the holidays. Serve it warm with a scoop of vanilla ice cream or serve as is @sarchakra

PREP TIME: 20 mins

COOK TIME: 55 mins (toasting the pecans & baking)

SERVES: Makes 8 slices

Ingredients

For the Pecan Pie 

• Sugar ¾ cup
• Eggs 3 
• Vanilla 1 tsp 
• White karo syrup 1 cup 
• Halved pecans 1 ½ cups (see instructions for toasting) 
• Butter ¼ cup, melted
• Shortbread pie crust 1, (see below) 

For the Shortbread Pie Crust (1 9-inch pie)

• All-purpose flour 1 ½ cups
• Powdered sugar ½ cup
• Salt ¼ tsp 
• Unsalted butter ¾ cup (1 ½ sticks), melted and slightly cooled
• Vanilla extract 1 tsp 

Method

Toasting the Pecans 

• Preheat oven to 350°F (175°C).
• Spread the pecans in a single layer on a baking sheet (no oil needed).
• Toast for 8 minutes or so, stirring once halfway through, until they’re fragrant and slightly darkened.
• Cool completely before adding to your pie filling (otherwise the residual heat can start melting the sugar mixture too soon).

For the Shortbread Pie Crust 

• In a bowl, whisk together flour, powdered sugar, and salt. Add melted butter and vanilla, stirring until it forms a soft dough.
• Transfer the dough into a 9-inch pie dish. Use your fingers or the back of a spoon to press evenly across the bottom and up the sides.
• Place in the fridge for about 20 minutes while the oven preheats to 350°F (175 C).
• Bake 18–20 minutes, until lightly golden around the edges.
• Let the crust cool a bit before adding your pecan pie filling, then bake the pie as usual.

For the Pecan Pie 

• In a large bowl, whisk together the sugar, vanilla, and eggs until smooth.
• Stir in the chopped pecans, Karo syrup, and melted butter until everything is evenly combined.
• Pour the mixture into the cooled shortbread pie crust (recipe below).
• Place in a preheated 350°F oven and bake for about 45 minutes, or until the center is just set and slightly puffed.
• Let the pie cool completely before slicing so the filling firms up.
• Serve with a dusting of powdered sugar around the edges of the fluted pan or serve slices with a neat dollop of lightly sweetened whipped cream with a splash of bourbon or cinnamon or maple or vanilla ice cream alongside. A drizzle of salted caramel sauce right before serving also works beautifully.

Notes 

Toasting the pecans before making pecan pie is a small step that makes a huge difference. It deepens their nutty flavor and helps them stay crisp once baked in the filling. 

For a Stovetop Method of toasting pecans, place the pecans in a dry skillet over medium heat. Stir frequently for 3-5 mins, until they are fragrant and lightly browned. Immediately transfer to a plate to cool. 

Slice cleanly with a hot knife (wipe between cuts), so each piece has sharp lines.

Replace the melted butter in the filling with browned butter for a deeper, nutty caramel flavor.

Add 1 tbsp bourbon or rum to the filling for warmth and complexity.

Drizzle melted dark chocolate in a crisscross pattern over the top once cooled, or add a thin chocolate ganache layer over the crust before pouring in the filling.

A pinch of cinnamon, nutmeg, or even espresso powder in the filling makes it more memorable.

Instead of mixing all chopped pecans into the filling, stir half into the custard, then arrange whole pecan halves in a spiral, concentric circles, or even a starburst on top before baking to give a polished, bakery style finish.

Use a combination of whole and chopped pecans. The chopped ones will sink slightly into the filling, while the whole pecans will stay beautifully defined on top.

Brush the top of the warm pie with a light glaze (corn syrup, warmed apricot jam, or maple syrup) after baking to give the nuts a shiny, and jewel-like.

Lightly dust just the crust edge with powdered sugar using a stencil or a paper ring for contrast. 

Pipe small rosettes of whipped cream around the edges and top each with a pecan half.

Plate with a quenelle of whipped cream to elevate the look.

Serve on a dark or patterned plate for contrast. 

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