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Photo for - Pecan Mini Butterscotch Meringue Shortbread Pies

Pecan Mini Butterscotch Meringue Shortbread Pies

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.

  • Yields: 8 servings
  • Preparation: 155 minutes

Ingredients

Shortbread crust

  • 1 2/3 cups (400mL) pecans, halves
  • 1 2/3 cups (400mL) all purpose flour
  • 2/3 cups (150mL) GAY LEA - Butter Sticks – Unsalted, cold and cubed
  • 2/3 cup (150mL) instant dissolving sugar
  • 1/2 tsp (2mL) salt
  • 3 tbsp (45mL) ice water(approx)

Filling

Meringue

  • 1 cup (250mL) liquid egg whites
  • 1 tsp (5mL) cream of tartar
  • 2/3 cup (150mL) instant dissolving sugar

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.
Photo of - Pecan Mini Butterscotch Meringue Shortbread Pies

Ingredients

Shortbread crust

  • 1 2/3 cups (400mL) pecans, halves
  • 1 2/3 cups (400mL) all purpose flour
  • 2/3 cups (150mL) GAY LEA - Butter Sticks – Unsalted, cold and cubed
  • 2/3 cup (150mL) instant dissolving sugar
  • 1/2 tsp (2mL) salt
  • 3 tbsp (45mL) ice water(approx)

Filling

Meringue

  • 1 cup (250mL) liquid egg whites
  • 1 tsp (5mL) cream of tartar
  • 2/3 cup (150mL) instant dissolving sugar