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You Asked For It | Ellen Folkman

I'd like a recipe for butterscotch pie with a light consistency. Thank you.

Sue Bley, St. Petersburg

Vanessa Lattin of Tarpon Springs shares a recipe from the Nestle website for butterscotch pecan pie. She tweaked it a bit but it's creamy and full of great texture. The pecans magically float to the top while baking. Use the pie crust frozen, no need to thaw it. Pull it out of the freezer when you are ready to fill it. You do need to plan ahead because this pie needs to cool 2 hours with an additional hour in the fridge before serving. I actually made this the day before I served it and it was great. I'm not fond of melting chips of any sort in the microwave but these turned out perfectly. I used name-brand chips rather than the store brand. My experience is that store-brand chips don't melt as well. This recipe comes together quickly but I did bake it the full amount of time. The center was not set at 40 minutes and needed the additional 5 minutes. Check yours at 40 then decide. Garnish with whipped cream, if desired. This would be a nice choice as an additional dessert for the holidays.

Recipe request

Charlie Peters of Seminole loved the buttermilk-based house salad dressing at Ya-Ya's Chicken. None of the commercially available buttermilk dressings come close, so if you have a copycat recipe, please share it.

Linda Lippman-Lockhart of St. Petersburg has lost her favorite peach cobbler recipe that was on a TimeLife recipe card back in the '80s. She has searched the Internet to no avail.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Include your name, city and phone number.


Butterscotch Pecan Pie

1 unbaked 9-inch deep-dish pie shell, frozen

1 cups butterscotch chips

¾ cup light corn syrup

3 large eggs, at room temperature

1 tablespoon all-purpose flour

¼ teaspoon salt

1 ¼ cups pecan halves, coarsely chopped

Preheat oven to 350 degrees .

Melt butterscotch chips in a medium, uncovered microwave-safe bowl on medium-high (70 percent) power for 1 minute; stir. If necessary, microwave at additional 10- to 15-second intervals, stirring until melted.

Add corn syrup, eggs, flour and salt to melted chips. Beat on medium speed until smooth. Stir in pecans. Pour mixture into frozen pie shell.

Bake 40 to 45 minutes or until knife inserted into center comes out with bits of filling attached. If it browns too quickly, cover with foil. Cool on wire rack for 2 hours. Refrigerate 1 hour or until serving time.

Garnish with whipped cream if desired.

Source: Nestle

You Asked For It | Ellen Folkman 11/06/12 [Last modified: Tuesday, November 6, 2012 3:30am]
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