Butter Tart Pie
Submitted by Carolyn
Classic Canadian butter tart filling baked as a full pie with brown sugar, corn syrup, butter, and currants. Gooey, caramel-sweet center with a just-set custard texture. So good, eh?
YIELD
1 piePREP
15 minCOOK
35 minREADY
50 minIf you love butter tarts but hate fiddling with muffin tins and tiny pastry shells, this pie is your shortcut to happiness.
All that classic butter tart goodness, the gooey brown sugar and corn syrup filling, the melted butter richness, the plump currants scattered throughout, gets poured into a single full-sized pie shell.
A blast of high heat sets the crust, then the temperature drops so the filling bakes low and slow until the center is just barely firm, still jiggly, still gloriously gooey.
Let it cool completely before cutting. Patience is required, but the payoff is worth every minute.
Pro Tips
- Don’t overbake; the center should still wobble slightly when you pull it out. It firms up as it cools
- Shield the pie crust edges with foil if they start browning too fast
- Use currants for the traditional Canadian version, or swap in raisins or chopped pecans
- Serve at room temperature for the gooiest texture, or warm with a scoop of vanilla ice cream
Ingredients
Directions
In bowl, beat eggs lightly.
Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended.
Stir in currants or raisins. Pour in pie shell.
Bake in 400℉ (200℃) for 5 minutes. Remove heat to 250F. Bake for about 30 minutes longer or until centre is just firm to the touch, covering edges of pastry with foil if browning too much.
Let cool completely before cutting.
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