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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1232riko Ali
[email protected]My new favorite pie!
Bernadette Woodall
[email protected]Easy to make and turned out great!
Kingseal200
[email protected]I'll be making this again.
Dante Herrera
[email protected]Delicious!
Franklin Ochiagha
[email protected]This pie was amazing! The butterscotch filling was so creamy and smooth, and the walnut-bacon toffee was the perfect topping. I would definitely recommend this recipe.
Syed Kamrul Islam
[email protected]This pie was a bit too sweet for my taste, but the walnut-bacon toffee was delicious. I think I would try it again with a different filling.
Levy W (Short)
[email protected]I love this recipe! The butterscotch filling is so smooth and creamy, and the walnut-bacon toffee adds a nice crunch. I've made this pie several times and it's always a hit.
Tahir Jameel
[email protected]This pie was easy to make and turned out perfectly. The butterscotch filling was rich and creamy, and the walnut-bacon toffee was a delicious addition. I will definitely be making this pie again.
Dionisio Rodriguez
[email protected]I made this pie for my family and they loved it. The butterscotch filling was creamy and smooth, and the walnut-bacon toffee was the perfect topping. I would definitely recommend this recipe to anyone looking for a delicious and unique pie.
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[email protected]This butterscotch pie was a hit! The combination of flavors and textures was amazing. The crunchy walnut-bacon toffee added a nice touch of saltiness to the sweet pie. I will definitely be making this again.