Butter Tart Pie
Butter Tart Pie is simply a larger version of Canada’s favorite sweet treat, the Butter Tart. Filled with plump raisins and a sweet, gooey filling.
Butter tarts are a classic Canadian dessert. They’re tarts (basically mini pies) filled with a sweet, buttery, gooey filling.
They are often made with raisins, but can also be made plain, or perhaps with nuts.
They are often, but not exclusively, served during the Holidays. In my family, they have been present at every single Christmas for as long as I can remember. Growing up, I didn’t like them with raisins, so my Mom and Grandma always made a few plain ones for me.
Now I no longer live near my family, and I currently don’t live in Canada. But that doesn’t mean I’ve given up on butter tarts. I still make them every Christmas (though I always add raisins now), but I dislike cutting out pastry dough to make the individual tart shells.
My husband recently requested Butter Tarts as his birthday dessert of choice, and I decided to make the turn butter tarts into a Butter Tart Pie.
How to make Butter Tart Pie:
I quickly figured out how to change my Best Ever Butter Tarts into a pie, with a little trial and error. Here’s what I learned:
- Butter tart pie requires a higher filling to crust ratio than butter tarts. This means that to make one pie, you will need twice as much filling. I doubled the amount of raisins I used, as well as all of the ingredients in the filling.
- Butter tart pie needs to cook much longer than tarts do. It needed almost twice as much time for the filling to set. That meant that the edges of the crust will brown before the filling sets, and you will need to use a foil shield for part of the cooking time to prevent burning.
- You can’t under cook a butter tart pie to get a runny filling like you can with tarts. Otherwise the filling will just flow out when you cut the pie. If you prefer your butter tart filling runny, you’re best off sticking with tarts.
- I tried the pie both at room temperature and chilled. I think it tastes better chilled.
Butter Tart Pie Ingredients:
- Raisins: You can use whatever type you have on hand. Both regular raisins and golden raisins work.
- Unsalted butter
- Brown sugar: I always use light brown sugar for this recipe, but dark brown sugar will work too. It will have a slightly more molasses-y flavor.
- Salt
- Corn syrup: You can substitute golden syrup (which is made from sugar vs. corn) if that’s what you happen to have on hand.
- Large eggs
- Vanilla extract
- Uncooked pie crust: store-bought or made from your favorite recipe – use a Gluten-Free crust to make this recipe Gluten-Free
Want more pie recipes?
Butter Tart Pie Nutrition Notes:
Butter tarts (and their pie version) are high in total fat, saturated fat, sugar, and calories. Like almost all desserts (especially ones containing the word “butter” in the name), this is a delicious treat. Enjoy in moderation.
Butter Tart Pie
Equipment
Ingredients
Instructions
- Place 1 cup raisins in a small bowl. Pour enough boiling water over the raisins to cover by at least 1 inch. Let sit at room temperature until softened and plump. Drain completely.
- Move oven rack to the middle position and heat to 400°F.
- Cream together 1/2 cup (1 stick) unsalted butter, 1/2 cup brown sugar, and 1/8 teaspoon salt on medium-high speed in a stand mixer until light and fluffy. Add 1 cup corn syrup and continue mixing at medium-high speed until smooth. Add 2 large eggs and 1 teaspoon vanilla extract and beat again until mixed.
- Roll the pie dough into a 9 inch pie dish. Spread the drained raisins over the pie crust. Pour the filling into the pie crust. Use your fingers to flute the edges of the pie crust. Place the pie dish onto a baking sheet.
- Using a long piece of aluminum foil rolled into a 2-3 inch wide piece, gently cover the edges of the pie crust. Cook for 25 minutes, then remove the foil, but don't discard it yet. Continue cooking for an additional 20-25 minutes, until the filling is bubbling and golden brown and the edges of the pie crust are golden brown. Keep an eye on the pie crust after the foil is removed, and if it begins to brown too much before the filling is done, replace the foil cover.
- Let pie cool to room temperature, then chill until ready to serve. (The pie can be served at room temperature, but I prefer it chilled)
Nutrition
Tried this recipe?
Please Consider Leaving a Review!
When do you add the raisins?!
Oops, sorry about my mistake! The raisins get spread over the pie crust, right before you pour the filling in. I have updated the recipe.
Can I use pecans or pralines instead of raisins? Looks delicious! Cannot wait to try it!
It depends how Canadian you are 😂 I know some would argue that “real” buttertarts can have raisins in them. But my preferences are not that strong. Pecans or pralines will be delicious too! Enjoy!
Can you make ahead and freeze the pie?
I don’t see why not, as that’s what I always do with my butter tarts. Just make sure you leave plenty of time to thaw at room temperature before serving.
Thank you. I’ll let you know what I think of the pie. I’m sure I’ll love it.
If I use a store bought pie crust should I thaw it out
Follow the directions on the package, but generally yes. The ones I’ve seen usually recommend thawing overnight in the fridge (or at room temperature if pressed for time).
omg so good!!! This was the first pie I’ve made – hosting a Canadian Thanksgiving while living in the UK, so I wanted to make them something canadian but didn’t have the supplies for tarts. This was a great alternative!!
Did I miss the temperature to cook it?
I think so – see step 2. 400°F 🙂
Can I leave out the raisins?
Haha, depends who you ask. Really though, yes you can. You can make them plain, but if you do that, you won’t get as many tarts out of a recipe. You can also use something instead of raisins, like chopped pecans. It’s up to you.
Didn’t set at all. Cooked until almost burnt, but the middle is soup.
I’m sorry this didn’t work out for you. It’s common to some extent (and even desirable for some) for butter tarts to be runny. That being said, this recipe, and especially the pie version vs. the tarts are normally at least partially set. I’m not sure what could have gone wrong.