Butterscotch Banana Pecan Pie Food

BUTTERSCOTCH BANANA PECAN PIE

Steps:

• Place sliced banana on cooled pie crust and sprinkle with chopped pecans. Top with prepared Butterscotch Pudding mixture.
• Place pie in freezer for about 4 hours (to set).
• Dollop Cool Whip on top of pie and smooth dollops with a knife over the pie. Keep in freezer. Serve cold.

BUTTERSCOTCH PIE WITH PECAN-SHORTBREAD CRUST

Steps:

• Crust: Preheat oven to 375°F. Toast pecans on a rimmed baking sheet until fragrant and golden, 8 to 10 minutes. Let cool 15 minutes, then finely grind in a food processor. Add flour and salt to food processor and pulse just to combine.
• In a bowl, stir together butter and granulated sugar; stir in egg yolk. Add flour-pecan mixture and stir until mixture has the texture of fine crumbs and holds together when pressed between two fingers. Press evenly into bottom and up sides of an 8 1/4-by-11-inch fluted tart pan with a removable bottom.
• Freeze pan 15 minutes, then transfer to oven and bake until set and deep golden brown, about 25 minutes. Transfer pan to a wire rack; let cool 15 minutes.
• Filling: Meanwhile, in a saucepan, whisk together brown sugar, cornstarch, and salt. Whisk in egg yolks, then milk. Bring to a boil, then reduce heat and simmer 1 minute. Remove from heat and whisk in butter. Pour filling into crust and let cool 15 minutes. Press plastic wrap directly onto surface of filling and refrigerate until set, at least 4 hours and up to 2 days.
• Pecans: Reduce oven temperature to 350°F. In a small bowl, stir together pecans, sugar, salt, and egg white. Spread mixture into an even layer on a rimmed baking sheet. Bake, stirring once, until golden brown and crunchy, about 15 minutes. Separate clumped nuts with a fork; let cool completely. Pecans can be stored in an airtight container at room temperature up to 1 week.
• To serve pie, remove plastic wrap, then sides of pan; transfer pie to a platter. Decorate with sugared pecans, cut into squares, and serve.

BUTTERSCOTCH PECAN PIE

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.

BUTTERSCOTCH PECAN PIE

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.