Chopped walnuts provide this delicious classic with a nutty texture and delightful bite to it. Go ahead and try our take on this Butterscotch Nut Tart for your Thanksgiving Dinner this year.
Yield: 8 Servings
Skill Level: Beginner
Prep Time: 10-15 Minutes
All you will need is:
For the Crust:
8 oz. Refrigerated Pie Crust
2 Eggs (beaten)
½ teaspoon Salt
1 cup Walnuts (Chopped)
Vanilla Ice Cream (optional)
½ cup All-Purpose Flour
½ cup Butter (softened)
2 teaspoons Rum Extract
¾ cup Hershey’s Butterscotch Chips
1 cup Sugar
All you need to do is:
Pre-Heat the oven to 300-375°F. get the pie crust out of the box and put it on the bottom of a 9-inch springform dish.
In a medium bowl, add in the butter and cream it. Not add in the eggs and the rum essence and blend well.
Now in another bowl mix together the sugar, flour and salt. Pour it back into the creamed butter mix.
Fold in the chips and the walnuts. Now spread the batter in pan on the crust and fold the edges loosely over the batter.
Bake the pie for about 45 minutes or until the crust becomes golden brown. Let it cool for about 10 minutes on a rack.
Take out of the pan and cool down for another hour. Cut into slices and serve slightly warm with vanilla ice cream.
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