Receta Butterscotch Walnut Pie
I hadn't made a treat for my sister in awhile, so I asked her what she wanted. "Make that walnut pie!" she said. Hmm...not so Spring-like, but good nonetheless. Of course I followed through.....
A few years ago, I was tinkering with a pecan pie recipe when I came up with this one. Enough changes to call it my own, but not so different as to make it weird. I swapped out the nuts, used butterscotch ice cream topping instead of corn syrup, and added a little bourbon. It has been a keeper ever since.
Butterscotch Walnut Pie
Ingredients:
1 unbaked 9" pie crust, recipe follows
- 3 large eggs, beaten
- 1 jar (12.5 oz) butterscotch ice cream topping
- 1/4 cup unsalted butter, melted
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon bourbon (or two if you dare)
- 1 1/2 cups chopped walnuts
Directions:
Preheat oven to 350 degrees F.
In medium bowl, combine beaten eggs, butterscotch topping, melted butter, sugar, salt and bourbon. Mix until well-blended.
I actually used about 2 cups of walnuts---and I used a Pillsbury pie crust this time
Sprinkle walnuts evenly over bottom of pie crust. Pour butterscotch filling over walnuts.
Bake for 50-60 minutes or until knife inserted halfway between center and edge of pie comes out clean. Serve warm or cold, with whipped topping if desired.
For pie crust, stir 1 1/4 cups flour and 1/2 teaspoon salt in a mixing bowl. Cut in 1/3 cup shortening or lard until pieces are the size of small peas. Sprinkle with 3-4 tablespoons of cold water and form dough into a ball. Place dough in center of two large pieces of parchment paper. Roll dough with rolling pin from center to edge, forming a circle about 12 inches in diameter. Peel off one piece of parchment paper and center dough over a 9 inch pie plate. Carefully peel off the second piece of parchment paper. Fold under any extra dough and make a fluted edge. Or bag the whole thing and use some refrigerated pie crust, hee hee.
So, am I nuts to serve a walnut pie in the Spring? I think nut not!