BUTTERSCOTCH PECAN DESSERT
Light and creamy, this butterscotch dessert never lasts long when I serve it. The fluffy cream cheese layer topped with cool butterscotch pudding is a lip-smacking combination. -Becky Harrison, Albion, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.
Nutrition Facts : Calories 242 calories, Fat 14g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 247mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERSCOTCH PECAN PIE
Make and share this Butterscotch Pecan Pie recipe from Food.com.
Provided by Christine
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400* In medium bowl, beat eggs slightly.
- Add corn syrup, salt, vanilla, brown sugar and butter; mix well.
- Stir in nuts.
- Pour into unbaked pie shell.
- Bake 15 minutes.
- Reduce heat to 350* and bake additional 30-35 minutes or until edge of filling seems set.
- Let cool completely on wire rack.
- Just before serving, decorate around edge with rosettes of whipped cream.
BUTTERSCOTCH PECAN PIE
Make and share this Butterscotch Pecan Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Gently warm the corn syrup, brown sugar, and butter together in a saucepan until the butter melts.
- Turn off the heat and add the butterscotch chips.
- Scatter them around rather than dumping them in one spot; set the pan aside for 5 minutes, shaking it once or twice to move hot liquid over the chips.
- After 5 minutes, add the salt and whisk to smooth.
- Pour the mixture into a large bowl and let cool for 5 minutes.
- In a bowl, whisk the eggs and egg yolk together just until frothy.
- Whisk in the vanilla; whisk a little less than half of the hot liquid into the eggs until smooth.
- Add the rest of the hot liquid and whisk until smooth.
- Add in the pecans and stir well; turn the filling into the cooled pie shell.
- Using a fork, gently rake the filling to distribute the pecans evenly.
- Place the pie on the center oven rack and bake until the perimeter of the filling has puffed up and perhaps cracked slightly, 40-50 minutes.
- Rotate the pie 180° halfway through the baking, sot that the part that faced the back of the oven now faces forward.
- When done, the center may wobble a little, but it shouldn't seem soupy.
- Transfer the pie to a wire rack and let cool.
- Serve slightly warm or at room temperature; or let cool thoroughly; cover with loosely tented foil; refrigerate for several hours before serving.
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