BUTTERSCOTCH PIE WITH WALNUT-BACON TOFFEE
This recipe started as an experiment in making bacon toffee, but by the time I was done I had this sweet and savory butterscotch pie. -Juliann Stoddart, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings plus 1 pound toffee.
Number Of Ingredients 22
Steps:
- For crust, in a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For toffee, grease a 15x10x1-in. pan with 1/2 teaspoon butter. In a large heavy saucepan, combine sugar, salt and remaining butter. Cook over medium heat until a candy thermometer reads 300° (hard-crack stage), stirring constantly. Remove from heat. Stir in walnuts, cooked bacon and vanilla. Immediately pour into prepared pan. Let stand until set, about 45 minutes. Coarsely chop enough toffee to measure 4 cups; set aside. Break the remaining toffee into pieces; refrigerate to serve with pie or save for another use., On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack., For filling, place egg yolks in a small bowl; let stand at room temperature 30 minutes. In a large heavy saucepan, mix brown sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 4 minutes longer. Remove from heat., Gradually whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter and vanilla until smooth., Place 3 cups of the chopped toffee into crust; pour filling over toffee. Top with remaining 1 cup chopped toffee. Refrigerate, covered, at least 2 hours before serving. Serve with whipped cream and remaining toffee pieces.
Nutrition Facts : Calories 902 calories, Fat 63g fat (32g saturated fat), Cholesterol 177mg cholesterol, Sodium 440mg sodium, Carbohydrate 80g carbohydrate (63g sugars, Fiber 2g fiber), Protein 9g protein.
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Roger Warner
[email protected]I'm not a big fan of butterscotch, but I loved this pie. The flavors were perfectly balanced.
leen berjawi
[email protected]This pie is so rich and decadent, it's perfect for a special occasion.
MD Mahid
[email protected]I made this pie for my family and they loved it! The toffee topping was the perfect finishing touch.
Margaret Quinn
[email protected]The pie was a bit too sweet for my taste, but I think that's just a personal preference. Otherwise, it was a great recipe.
Maal sk Grant
[email protected]I've made this pie several times and it's always a hit. It's a great recipe to have in your back pocket for special occasions.
Sumaira Sheikh
[email protected]This pie was a bit too labor-intensive for my taste.
Jeff D
[email protected]I'm not a big fan of butterscotch, but I loved this pie. The flavors were perfectly balanced.
Yeasin Chowdhury
[email protected]This is the best butterscotch pie I've ever had. The toffee topping is unreal.
Alisi Pakileata
[email protected]The crust was a bit dry, but the filling was delicious.
Hannah Lisa
[email protected]This pie is so rich and decadent, it's perfect for a special occasion.
Clement Simpson
[email protected]I made this pie for a potluck and it was gone in minutes. Everyone loved it!
DOBIE DESMOND
[email protected]The pie was a bit too sweet for my taste, but I think that's just a personal preference. Otherwise, it was a great recipe.
Mohsin Jutt Mohsin jutt
[email protected]I was a bit skeptical about the bacon in the toffee, but it actually worked really well. It added a nice smoky flavor.
Ud Nsdj
[email protected]This was my first time making a butterscotch pie and it was surprisingly easy. The instructions were clear and concise, and the pie turned out beautifully.
B Radha
[email protected]I've made this pie several times and it's always a crowd-pleaser. The toffee topping is a must!
Ranoos Ayah
[email protected]Followed the recipe exactly and it turned out perfectly. The pie was creamy and delicious, and the toffee topping was the perfect finishing touch.
Precious Bameyi
[email protected]This butterscotch pie with walnut-bacon toffee was a hit at my last dinner party! The combination of sweet, salty, and nutty flavors was divine. The toffee was particularly addictive.