REGALLY BLONDE
If you like pecan pie, but find it too intense to eat more than a few bites, behold Sarah’s butterscotch tart. The press‑in crust
has ground nuts for a tender pecan‑sandy texture; the filling, however, is a creamy pudding, made with brown sugar, milk, and
egg yolks. And who says pies have to be round? A rectangular fluted tart pan gives this stunner a graphic look (enhanced by
candied‑nut X’s), and makes it a snap to cut into small servings—so family and friends can try every option on the dessert table.
Butterscotch Pie With
Pecan-Shortbread Crust