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 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. Eat in moderation.
Want more pie recipes?
Butter Tart Pie
- 1 cup raisins
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar
- 1/8 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)
- 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. 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)