butterscotch walnut pie

Name: Butterscotch Walnut Pie
Prep time: 25 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: PIE CRUST; 1/2 cup(s) butter; 3 tablespoon(s) sugar; 1 - egg yolk; 1 cup(s) all purpose flour; 2 tablespoon(s) walnuts, chopped; BUTTERSCOTCH FILLING; 1 - envelope unflavered gelatin; 1/4 cup(s) cold water; 1 package(s) ( 6 oz) butterscotch morsels; 3 ounce(s) cream cheese; 1/2 cup(s) milk; 3 - egg yolks; 4 - egg whites; 1/2 cup(s) walnuts, chopped; 1/2 teaspoon(s) rum flavoring; 1/4 cup(s) sugar

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Butterscotch and walnuts are a perfect blend in this amazing recipe Photo by:The California Walnut Board

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(1 rating)

yield 6 / 8 Servings

prep time 25 Min

cook time 15 Min

method Bake

Ingredients For butterscotch walnut pie

PIE CRUST
1/2 c

butter
3 Tbsp

sugar
1

egg yolk
1 c

all purpose flour
2 Tbsp

walnuts, chopped
BUTTERSCOTCH FILLING
1

envelope unflavered gelatin
1/4 c

cold water
1 pkg

( 6 oz) butterscotch morsels
3 oz

cream cheese
1/2 c

milk
3

egg yolks
4

egg whites
1/2 c

walnuts, chopped
1/2 tsp

rum flavoring
1/4 c

sugar

How To Make butterscotch walnut pie

1
Pie Crust: Preheat oven to 375 F Soften butter with sugar and egg yolk just until blended. Add flour, mix just until dough forms

2
Place 1/4 cup of dough into a small pan for crumb topping Press mixture evenly over bottom and sides of a 9 inch pie plate. Flute. Bake crumbs at 375 F 10 to 12 minutes: crust 12 to 15 minutes Cool
3
Butterscotch Filling; Soften gelatin in cold water: disolve over boiling water. Stir in morsels and cream cheese Remove from heat
4
Add milk, egg yolks, walnuts, and rum flavoring; beat well Chill until very thick but not set.
5
Beat egg whites until soft mounds form Add sugar gradually; beat until stiff Fold into butterscotch mixture
6
Spoon filling into crust Sprinkle with crumbs and walnuts Chill at least 2 hours
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