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

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Name: Butterscotch Pie with Walnut-Bacon Toffee
Prep time: 15 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 1-1/2 cups all-purpose flour; 1-3/4 teaspoons sugar; 1/4 teaspoon salt; 2/3 cup cold unsalted butter cubed; 5 tablespoons ice water; BACON TOFFEE:; 1/2 teaspoon unsalted butter; 2 cups sugar; Dash salt; 2 cups unsalted butter cubed; 2 cups chopped walnuts toasted; 1/2 pound bacon strips cooked and crumbled; 1/4 teaspoon vanilla extract; FILLING:; 3 large egg yolks; 1-1/2 cups packed brown sugar; 1/3 cup all-purpose flour; Dash salt; 1 cup 2% milk; 1/3 cup unsalted butter cubed; 1 teaspoon vanilla extract; Sweetened whipped cream

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INGREDIENTS

1-1/2 cups all-purpose flour
1-3/4 teaspoons sugar
1/4 teaspoon salt
2/3 cup cold unsalted butter ; cubed
5 tablespoons ice water
BACON TOFFEE:
1/2 teaspoon unsalted butter
2 cups sugar
Dash salt
2 cups unsalted butter ; cubed
2 cups chopped walnuts ; toasted
1/2 pound bacon strips ; cooked and crumbled
1/4 teaspoon vanilla extract
FILLING:
3 large egg yolks
1-1/2 cups packed brown sugar
1/3 cup all-purpose flour
Dash salt
1 cup 2% milk
1/3 cup unsalted butter ; cubed
1 teaspoon vanilla extract
Sweetened whipped cream

servings plus 1

INSTRUCTIONS

See original recipe: https://www.tasteofhome.com/r...

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NOTES

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Butterscotch Pie with Walnut-Bacon Toffee

1-1/2 cups all-purpose flour 
  1-3/4 teaspoons sugar 
1/4 teaspoon salt 
2/3 cup cold unsalted butter cubed
5 tablespoons ice water 
  BACON TOFFEE: 
1/2 teaspoon unsalted butter 
2 cups sugar 
  Dash salt 
2 cups unsalted butter cubed
2 cups chopped walnuts toasted
1/2 pound bacon strips cooked and crumbled
1/4 teaspoon vanilla extract 
  FILLING: 
3 large egg yolks 
  1-1/2 cups packed brown sugar 
1/3 cup all-purpose flour 
  Dash salt 
1 cup 2% milk 
1/3 cup unsalted butter cubed
1 teaspoon vanilla extract 
  Sweetened whipped cream

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 300degrees (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 425degrees., 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.

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Nutrition

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Serving Size: 1 servings plus 1 po
Recipe Makes: 12 servings

Calories: 971
Calories from Fat: 851 (88%)

Amt Per Serving		% DV

	Total Fat 94.5g	126 %
	Saturated Fat 43.2g	216 %
	Monounsaturated Fat 31g
	Polyunsanturated Fat 13.9g
Cholesterol 1397.9mg		430 %
Sodium 9653.8mg		333 %
Potassium 352.8mg		9 %
Total Carbohydrate 10.1g		3 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 8.1g
Protein 24.6g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 971

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