Pecan Mini Butterscotch Meringue Shortbread Pies

Shortbread

Small pies are trendy right now; this indulgent dessert boasts a nutty, shortbread crust filled with a creamy butterscotch pudding and topped with fluffy meringue.

  • Total Preparation Time: 155 minutes

Makes 8 servings

Rating: 0 Stars

Ingredients

Shortbread crust
1 2/3 cups400 mLPecans, halves
1 2/3 cups400 mLAll Purpose Flour
2/3 cup150 mLGAY LEA - Butter Sticks – Unsalted, cold and cubed
2/3 cup150 mLInstant Dissolving Sugar
1/2 tsp2 mLSalt
3 tbsp45 mLIce Water(approx.)
Filling
3 cups750 mLMilk
1 1/4 cup300 mLDark Brown Sugar
1/2 cup125 mLCornstarch
1/4 cup50 mLGAY LEA - Butter Sticks – Unsalted, cold and cubed
2 tbsp15 mLVanilla Extract
Meringue
1 cup250 mLLiquid Egg Whites
1 tsp5 mLCream Of Tartar
2/3 cup150 mLInstant Dissolving Sugar
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Instructions

Shortbread Crust

  1. Pulse pecans in food processor until finely ground. Add flour, sugar, butter and salt; pulse until crumbly. Drizzle ice water over mixture; pulse just until the dough is moist and clumps together. Turn out and shape into a disc; divide into 8 equal portions. Press each portion of dough evenly into 5" (12 cm) mini pie plates or foil meat pie pans. Chill for 30 minutes.
  2. Preheat oven to 375°F (190°C). Arrange pie shells on a baking sheet.
  3. Line each pastry shell with foil and fill with pie weights. Bake on lowest rack for 15 minutes. Carefully remove the foil and weights. Bake for 7 to 8 minutes or until golden. Cool completely. 

Filling 

  1. Whisk milk, sugar and cornstarch in a microwave-safe bowl. Heat on high, stirring every 2 minutes for 7 to 8 minutes or until hot and thickened. Whisk in butter and vanilla; immediately divide the hot filling between  cooled shells. 

Meringue 

  1. Preheat oven to 400°F (200°C). Using a mixer on high speed, beat egg whites with cream of tartar until soft peaks form. Still on high speed, add  sugar, a spoonful at a time, beating until stiff, glossy peaks form. Divide meringue between pies, mounding onto the still warm filling; spread to  edge of crust and use the back of a spoon to swirl decoratively. Bake for 7 minutes or until golden. Cool completely before serving.
  • Excellent source of folate.
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Ingredients

Shortbread crust
1 2/3 cups400 mLPecans, halves
1 2/3 cups400 mLAll Purpose Flour
2/3 cup150 mLGAY LEA - Butter Sticks – Unsalted, cold and cubed
2/3 cup150 mLInstant Dissolving Sugar
1/2 tsp2 mLSalt
3 tbsp45 mLIce Water(approx.)
Filling
3 cups750 mLMilk
1 1/4 cup300 mLDark Brown Sugar
1/2 cup125 mLCornstarch
1/4 cup50 mLGAY LEA - Butter Sticks – Unsalted, cold and cubed
2 tbsp15 mLVanilla Extract
Meringue
1 cup250 mLLiquid Egg Whites
1 tsp5 mLCream Of Tartar
2/3 cup150 mLInstant Dissolving Sugar
Add to Shopping List

Nutritional Info

% Daily Value
Serving Size / Portion
1 mini pie
Calories / Calories (kcal)774
Total Fat / Lipides (g)39
Saturated / Saturés (g)16
Trans Fat / lipids trans (g)1
Polyunsaturated (g)
Cholesterol / Cholestérol (mg)78
Sodium / Sodium (mg)252
Carbohydrate / Glucides (g)99
Fibre (g)3
Sugar / Sucres (g)70
Protein / Protéines (g)12
Vitamin A / Vitamine A20%
Vitamin C / Vitamine C2%
Iron / Fer12%
Calcium15%

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