Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Butterscotch Pie With Sugar-Glazed Pecans Recipe
    Lost? Site Map

    Butterscotch Pie With Sugar-Glazed Pecans

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 35 mins

    35 mins

    4 hrs

    looneytunesfan's Note:

    Sweetened pecans add extra pizzazz to this creamy pudding-based pie.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    CRUST

    NUTS

    FILLING

    Directions:

    1. 1
      Heat oven to 475°. Combine flour and salt in large bowl; cut in 6 tablespoons butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly.
    2. 2
      Roll out dough onto lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan. Unfold, pressing firmly onto bottom and up sides. Trim crust to 1/z inch from edge of pan; crimp or flute edge. Prick bottom and sides of crust with fork. Bake for 8 to 10 minutes or until lightly browned. Cool completely. Set aside.
    3. 3
      Combine pecans, sugar and 2 tablespoons butter in 10-inch skillet. Cook over medium-high heat, shaking pan occasionally, until sugar turns golden (3 to 4 minutes). Do not stir. Pour nut mixture onto aluminum foil. Cool completely. Break into pieces.
    4. 4
      Prepare pudding & pie filling according to package instructions, except using 3 1/2 cups milk. Refrigerate 10 minutes.
    5. 5
      Meanwhile, beat whipping cream in large chilled deep mixer bowl at high speed until stiff peaks form (2 to 3 minutes). Gently stir 1 cup whipped cream into chilled filling. Cover and refrigerate remaining whipped cream.
    6. 6
      Pour filling mixture into cooled crust. Cover surface with plastic food wrap. Refrigerate 4 hours or overnight.
    7. 7
      Remove plastic food wrap. Sprinkle 1/3 cup nuts onto top of pie. Carefully spread remaining whipped cream on top. Sprinkle with remaining nuts.

    Browse Our Top Pie Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Butterscotch Pie With Sugar-Glazed Pecans

    Serving Size: 1 (203 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 483.7
     
    Calories from Fat 354
    73%
    Total Fat 39.4 g
    60%
    Saturated Fat 20.6 g
    103%
    Cholesterol 106.6 mg
    35%
    Sodium 187.7 mg
    7%
    Total Carbohydrate 27.8 g
    9%
    Dietary Fiber 1.4 g
    5%
    Sugars 8.8 g
    35%
    Protein 7.0 g
    14%

    The following items or measurements are not included:

    instant butterscotch pudding mix

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites