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 TART
Rich and sweet pudding for all occasions! Really simple. NB: the photo is not mine. I forgot to take one before it was demolished!
Provided by charl91
Time 15m
Yield Serves 6
Number Of Ingredients 5
Steps:
- If you are using ready to roll or pre-rolled pastry:
- Line your pie dish and bake blind using greaseproof paper and baking beans.
- Once the pastry is cooked set aside to cool.
- For the filling:
- In a saucepan, melt the butter. Add the milk and sugar and stir until all dissolved.
- Whisk in the flour.
- Keep stirring until it begins to thicken and then reduce the heat.
- Cook on a low heat for 1 minute.
- Pour the mixture into your pastry case and allow to cool and set. This takes a good while hence it would be at its best to make the night before and give it overnight to completely set.
- Serve up with some freshly whipped cream or pouring cream, whichever you'd prefer!
- Good old school classic!
BUTTERSCOTCH TART
Make and share this Butterscotch Tart recipe from Food.com.
Provided by Diana Adcock
Categories Tarts
Time 1h30m
Yield 1 tart, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Lightly butter a flan pan.
- For the pastry: Sift the flour into a large bowl and add the butter.
- With your fingers rub the butter and flour together until mixture is fine and crumbly.
- Stir in sugar.
- Add the yolk and ice water.
- Mix to a soft dough and press into a ball.
- Roll pastry between two sheets of plastic wrap.
- Remove plastic and line the bottom and sides of flan pan with pastry.
- Trim edges.
- Cover with plastic wrap and place in fridge to chill for 20 minutes.
- Cut a piece of parchment paper and line bottom of pastry.
- Fill with pie weights, beans or rice.
- Bake for 35 minutes.
- Remove from oven, discard paper and the beans or rice if using.
- Set flan pan aside.
- To make Filling: Place sugar and flour in a heavy based medium pan.
- Make a well in the center.
- Using a whisk add the milk slowly, whisking to a smooth paste.
- Add butter.
- Stir with the whisk over low heat for about 7-8 minutes or until the mixture boils and thickens.
- Remove from heat.
- Whisking quickly add the yolk and vanilla extract until smooth.
- Spread filling into precooked pastry.
- Smooth out top.
- For the Meringue: Place the egg whites in a cold, dry glass bowl.
- With Cold beaters beat whites until firm peaks form.
- Slowly add the sugar while beating until mixture is thick and glossy and the sugar is dissolved.
- Spoon meringue over filling and swirl into peaks.
- Bake for 20 minutes or until meringue is a light golden brown.
- Remove and cool on a wire rack.
- Serve warm or cold.
Nutrition Facts : Calories 419, Fat 18.3, SaturatedFat 11.1, Cholesterol 93.4, Sodium 151.7, Carbohydrate 57.5, Fiber 1, Sugar 27.9, Protein 6.4
BUTTERSCOTCH MERINGUE TART
Make and share this Butterscotch Meringue Tart recipe from Food.com.
Provided by evelynathens
Categories Tarts
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For crust: Put butter, flour, sugar and ground hazelnuts in processor, process until mixture resembles coarse meal; add 2-3 tblsps ice water and the egg yolk and process using on/off turns until stiff dough forms; gather dough into a ball, flatten into a disk, cover in plastic wrap and refrigerate for 30 minutes; preheat oven to 400F; roll out and pastry to fit 8 inch-diameter tart pan and press in to fit bottom and sides; place a sheet of foil over crust and fill with dry beans or pie weights; bake in preheated oven for 10 minutes, carefully remove foil and beans and bake 5 minutes longer; remove and cool.
- For filling: Mix cornstarch with sugar in a small saucepan over medium-low heat; slowly add the milk, whisking constantly, and cook until the cream thickens; remove from heat and cool for 10 minutes; whisk in butter, egg yolks and vanilla; pour cream into crust.
- For meringue: Beat egg whites until soft peaks form; add sugar and beat until stiff, but not dry, peaks form; cover cream filling with meringue, sealing to edge of pastry and make decorative peaks and swirls in meringue; sprinkle over 1 tblsp dark brown sugar and flaked almonds.
- Bake at 400F for 10-12 minutes, until meringue is a nice golden colour.
Nutrition Facts : Calories 474.2, Fat 23.1, SaturatedFat 11.2, Cholesterol 126.8, Sodium 176.5, Carbohydrate 61.5, Fiber 1.3, Sugar 40.8, Protein 6.9
BUTTERSCOTCH PIE WITH PECAN-SHORTBREAD CRUST
For a crust with the texture of a pecan sandy, nuts are blended into an easy, buttery press-in tart dough. The filling, made with a simple combination of brown sugar, milk, and egg yolks, is a nostalgic nod to butterscotch pudding. Using a rectangular fluted tart pan gives this stunner a more graphic look, and makes it a snap to cut into small servings-so family and friends can feel free to try every option on the dessert table.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h
Yield Serves 10 to 12
Number Of Ingredients 16
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.
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