Butterscotch Pie With Sugar-Glazed Pecans

Name: Butterscotch Pie With Sugar-Glazed Pecans
Prep time: 35 min
Cook time: 4 h
Total time: 4 h 35 min
Yield: 8 serving(s)
Ingredients: 1 cup all-purpose flour; 1/8 teaspoon salt; 6 tablespoons cold butter; 2 -3 tablespoons cold water; 3/4 cup coarsely chopped pecans; 1/3 cup sugar; 2 tablespoons butter; 2 (3 1/2 ounce) packages instant butterscotch pudding mix; 3 1/2 cups milk; 1 1/2 cups heavy whipping cream

Submitted by looneytunesfan

"Sweetened pecans add extra pizzazz to this creamy pudding-based pie."

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Ready In:: 4hrs 35mins
Ingredients:: 10
Serves:: 8

ingredients

CRUST
1 cup all-purpose flour
¹⁄₈ teaspoon salt
6 tablespoons cold butter
2 -3 tablespoons cold water
NUTS
³⁄₄ cup coarsely chopped pecans
¹⁄₃ cup sugar
2 tablespoons butter
FILLING
2 (3 1/2 ounce) packages instant butterscotch pudding mix
3 ¹⁄₂ cups milk
1 ¹⁄₂ cups heavy whipping cream

directions

Heat oven to 475°. Combine flour and salt in large bowl; cut in 6 tablespoons butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly.
Roll out dough onto lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan. Unfold, pressing firmly onto bottom and up sides. Trim crust to 1/z inch from edge of pan; crimp or flute edge. Prick bottom and sides of crust with fork. Bake for 8 to 10 minutes or until lightly browned. Cool completely. Set aside.
Combine pecans, sugar and 2 tablespoons butter in 10-inch skillet. Cook over medium-high heat, shaking pan occasionally, until sugar turns golden (3 to 4 minutes). Do not stir. Pour nut mixture onto aluminum foil. Cool completely. Break into pieces.
Prepare pudding & pie filling according to package instructions, except using 3 1/2 cups milk. Refrigerate 10 minutes.
Meanwhile, beat whipping cream in large chilled deep mixer bowl at high speed until stiff peaks form (2 to 3 minutes). Gently stir 1 cup whipped cream into chilled filling. Cover and refrigerate remaining whipped cream.
Pour filling mixture into cooled crust. Cover surface with plastic food wrap. Refrigerate 4 hours or overnight.
Remove plastic food wrap. Sprinkle 1/3 cup nuts onto top of pie. Carefully spread remaining whipped cream on top. Sprinkle with remaining nuts.