Gooey Butter Pie
If you like gooey butter bars, you’ll LOVE this gooey butter pie! Sweet, buttery custard, cradled in the flakiest pie crust ever!
- Prep time
- 35 min
- Cook time
- 50 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/4 cups all-purpose Flour
- 1/2 teaspoon kosher salt
- 2 1/2 tablespoons neutral-tasting oil ((such as vegetable or canola oil))
- 1/4 cup unsalted butter, (cold)
- 1/3 to 1/2 cup ice water
- 1/3 cup finely chopped pecans
- 2 tablespoons salted caramel sauce
- 1/2 cup unsalted butter, (softened)
- 4 ounces cream cheese ((half a block), softened)
- 3/4 cup light brown sugar, (firmly packed)
- 1 large egg
- 1 cup all-purpose Flour
- 3/4 teaspoon kosher salt* ((scant))
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- salted caramel sauce
- sweetened whipped cream
- finely chopped pecans
Instructions
- 1
Combine the flour and salt in a large bowl.
- 2
Add the oil, and stir with a whisk until the mixture resembles coarse meal.
- 3
Cut the butter into thin slices and toss in the flour mixture to coat.
- 4
Dribble ice water in, a tablespoon at a time, mixing just until the mixture can hold it’s shape.
- 5
Gather the dough into a ball, wrap the disks tightly, and refrigerate for at least an hour.
- 6
Roll the dough out to ¼” thickness, and fold into thirds. Fold into thirds again and refrigerate for another hour.
- 7
Unwrap the dough, and on a lightly floured surface, roll to about two inches larger than the diameter of the pie plate.
- 8
Slip the dough into the ungreased pie plate, cut off any excess dough, and fold and crimp the edge.
- 9
Refrigerate while preparing the filling.
- 10
Scatter the chopped pecans in an even layer over the bottom of the unbaked pie shell, and drizzle with salted caramel sauce.
- 11
Chill in the refrigerator while preparing the rest of the filling.
- 12
Preheat the oven to 350 degrees F.
- 13
In a medium mixing bowl, beat the butter and cream cheese together until smooth.
- 14
Add the brown sugar, and continue to beat on medium speed until fluffy.
- 15
Stir in the egg until incorporated.
- 16
Scrape the bottom and sides of the bowl with a silicone spatula, then stir in the flour and salt until well-blended.
- 17
Scrape the bottom and sides of the bowl with a silicone spatula, then mix in the cream and vanilla.
- 18
Transfer the filling to the prepared pie shell, and bake for 45 to 50 minutes, or until the edges are golden and the filling is set.
- 19
Cool completely before slicing, then garnish with salted caramel sauce, sweetened whipped cream, and/or chopped pecans.