Ingredients for Butterscotch Cream Pie With A Walnut Crust
- 1 cup walnuts
- All Purpose Flour
- Granulated Sugar
- 1/2 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter
- 1 large egg
- Vanilla Extract
- 4 cups whole milk
- Dark Brown Sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 cups heavy whipping cream
- Icing Sugar
- Walnut Halves
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How to Make Butterscotch Cream Pie With A Walnut Crust
- Combine 1 cup walnuts and 2 tablespoons of the flour in a food processor. Process until finely chopped.
- Add the remaining 2 1/4 cups flour, 1/2 cup granulated sugar, and 1/2 teaspoon salt to the food processor. Pulse until blended.
- Add 1 cup (2 sticks) chilled, cubed butter and pulse until the mixture resembles coarse crumbs.
- Add 1 large egg and 1 teaspoon vanilla extract. Process until the dough just comes together.
- Remove dough from the food processor, form into a disc, wrap in plastic wrap, and chill for at least 30 minutes (or up to 2 days).
- On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness.
- Fit the dough into an 11-inch tart pan with a removable bottom or a 9-inch pie plate. Patch any cracks and trim the edges.
- Chill the crust for 30 minutes.
- Preheat oven to 375°F (190°C).
- Prick the crust with a fork.
- Bake on the bottom rack of the oven for 20 minutes, or until golden brown. Cool completely.
- While the crust bakes, prepare the butterscotch filling: In a heavy saucepan, heat 2 cups of milk over medium heat until steaming.
- In a medium bowl, whisk together 1 cup granulated sugar, 1/4 cup cornstarch, 2 cups milk, and 4 large egg yolks.
- Slowly whisk in one-third of the hot milk into the egg yolk mixture.
- Pour the egg yolk mixture into the saucepan with the remaining hot milk. Stir constantly over medium heat until thickened (5-10 minutes).
- Remove from heat and stir in 4 tablespoons butter and 2 teaspoons vanilla extract.
- Pour the filling into a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and let cool slightly.
- Pour the cooled filling into the baked crust.
- Cover the pie with plastic wrap and refrigerate until set (at least 4 hours).
- Before serving, whip 2 cups heavy cream with 1/4 cup powdered sugar until stiff peaks form. Pipe or spoon the whipped cream onto the pie.
- Garnish with candied walnut halves (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
119g
Fat
65g
Carbs
17g
