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
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
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.
So, am I nuts to serve a walnut pie in the Spring? I think