Sunday, May 2, 2010

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!

8 comments:

  1. Wow! What a decadent looking pie. I can imagine what a nice change the walnuts make.

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  2. You have tempted me to make this.
    Well, with graduations coming up, I won't have to eat all of it myself!

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  3. Hello Cathy...I'm a new visitor to your site.
    I just had to make a comment.
    Just this last week...I went a little Butterscotch crazy. I made both ice cream and creamy sauce. Very addictive.
    Now I ran into your pie. Looks yummy ;o)
    I've saved it to make it when my next craving comes to knock.
    Nice recipe...thanks for sharing,
    Claudia

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  4. Ah, is there anything a little bourbon can't improve? :D Looks great, my girlfriend has actually been after me to make something with walnuts.

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  5. OH MY! I love butterscotch! That looks positively sinful!

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  6. omg!! I'm in loooooove! Can I have some for breakfast? I'm starved..and I don't feel like oatmeal. Although oatmeal and pecans, oops I mean walnuts, and butterscoth....I could go for THAT combo with my morning coffee.

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  7. this is awesome! i think pecan pie's all right because i just kinda like pecans, but i LOVE walnuts, and the gooey goodness surrounding them is sooo tempting. this pie rocks, cathy--thanks for the share, spring or not. :)

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  8. Looks delicious! You are good to your sister! Wish you were my sister... Ha :)

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