Butterscotch Pecan Tart With Scotch Spiked Whipped Cream Recipes

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BUTTERSCOTCH PECAN PIE



Butterscotch Pecan Pie image

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

3 eggs
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
1 cup light brown sugar, packed
2 tablespoons margarine or 2 tablespoons butter, melted
1 cup pecan halves
1 9-inch pie shell
whipped cream

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 PECAN DESSERT



Butterscotch Pecan Dessert image

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

1/2 cup cold butter, cubed
1 cup all-purpose flour
3/4 cup chopped pecans, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3-1/2 cups cold 2% milk
2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix

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 TART



Butterscotch Tart image

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

2 cups white flour
4 ounces cold butter
2 tablespoons powdered sugar
1 egg yolk
1 tablespoon ice water
3/4 cup brown sugar, lightly packed
1/3 cup flour
1 cup milk
3 tablespoons butter
1 teaspoon pure vanilla extract
1 egg yolk
2 egg whites
2 tablespoons icing sugar

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

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