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    You are here: Home / Dish Type / Desserts and Sweets / Butter Tart Pie

    Butter Tart Pie

    Published: Nov 19, 2019 · Modified: Sep 24, 2022 · This post may contain affiliate links, which means I make a small commission if you buy an item in my links, at no charge to you.

    Jump to Recipe Pin Recipe
    Total Time 3 hours 10 minutes
    Number of Servings 12
    Slice of butter tart pie and a fork on a plate

    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 Tart Pie 2

    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.

    Butter Tart Pie

    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.

    Butter Tart Pie Overhead

    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.
    Slice of butter tart pie and a fork on a plate

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    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.

    Slice of butter tart pie and a fork on a plate
    4.55 from 11 votes
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    Butter Tart Pie

    Carissa Serink
    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.
    Prep Time30 mins
    Cook Time40 mins
    Cooling Time2 hrs
    Total Time3 hrs 10 mins
    Servings: 12
    Calories: 290kcal
    Keep your screen on

    Ingredients

    • 1 cup raisins
    • ½ cup (1 stick) unsalted butter, softened
    • ½ cup brown sugar
    • ⅛ teaspoon salt
    • 1 cup corn syrup
    • 2 large egg, lightly beaten
    • 1 teaspoon vanilla extract
    • 1 uncooked pie crust (store bought or made from your favorite recipe - use a Gluten Free crust to make this recipe Gluten Free)

    Recipe Equipment

    • Stand mixer or hand mixer

    Instructions

    • Place the raisins in a small bowl. Pour enough boiling water over the raisins to cover by at least 1 inch. Let sit for room temperature until softened and plump. Drain completely.
    • Move oven rack to the middle position and heat to 400°F.
    • Cream together butter, brown sugar, and salt on medium high speed in a stand mixer until light and fluffy. Add the corn syrup and continue mixer at medium high speed until smooth. Add the eggs and vanilla 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

    Serving: 1slice | Calories: 290kcal | Carbohydrates: 47g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 105mg | Fiber: 1g | Sugar: 25g

    Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.

    Tried this recipe?Mention @DomesticDreamboat or tag #DomesticDreamboat!
    Butter Tart Pie 2 Pinterest

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    Reader Interactions

    Comments

    1. Lesley

      December 28, 2020 at 3:14 pm

      When do you add the raisins?!

      Reply
      • Carissa

        December 28, 2020 at 3:18 pm

        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.

        Reply
    2. Jenn

      March 24, 2021 at 4:50 pm

      5 stars
      Can I use pecans or pralines instead of raisins? Looks delicious! Cannot wait to try it!

      Reply
      • Carissa

        March 24, 2021 at 5:08 pm

        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!

        Reply
    3. Kathy

      October 19, 2021 at 5:18 pm

      Can you make ahead and freeze the pie?

      Reply
      • Carissa

        October 20, 2021 at 7:02 am

        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.

        Reply
        • Kathy

          October 22, 2021 at 6:22 pm

          Thank you. I'll let you know what I think of the pie. I'm sure I'll love it.

          Reply
    4. Karen Sheffield

      February 25, 2023 at 5:46 am

      If I use a store bought pie crust should I thaw it out

      Reply
      • Carissa

        February 25, 2023 at 7:57 am

        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).

        Reply

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