Butterscotch Walnut Pie

This was the winning recipe back in 1968 for the Kansas City Kansan Silver Spoon Cookbook in the dessert category.


Butterscotch Walnut Pie
Elsie Stitt

1/3 cup butter
3 Tablespoon sugar
1 egg yolk
1 cup flour
2 Tablespoon walnuts

Soften butter with sugar and egg yolk just until blended. Add flour and mix  just until dough forms. Reserve 1/4 cup of mixture for crumb topping. Press rest of mixture evenly over bottom and sides of 9-inch pie pan. Flute. Bake 12 -15 minutes at 375 degrees. Bake crumbs for topping 10 to 12 minutes. Cool . Spoon filling into crust. Sprinkle with crumbs and walnuts. Chill at least 2 hours.

Butterscotch Filling

1  envelope unflavored gelatin
1/4 cup cold water
 1 6-oz package butterscotch  morsels
1 3-oz package cream cheese
1/2 cup milk
3 egg yolks
4 egg whites
 1/2 cup walnuts, chopped
 1/2 teaspoon rum flavoring
1/4 cup sugar

Soften gelatin in cold water. Dissolve over boiling water . Stir in morsels and cream cheese. Remove from heat. Add milk, egg yolks, walnuts and rum flavoring; beat well. Chill until very thick, but not set. Beat egg whites until soft mounds form. Add sugar gradually beat until stiff. Fold into butter scotch mixture.