Butterscotch Walnut Pie


  • 2/3 cup corn syrup, golden or clear
  • 1/4 cup dark brown sugar
  • 1/4 cup butter
  • 3/4 cup butterscotch chips
  • 3 large eggs
  • 1 1/2 teaspoon pure vanilla
  • 1 1/2 cups walnuts, whole or pieces

1 single crust Every Day Pastry pie shell page….

Makes: 1 pie, 8 to 10 slices

You will need: 9-inch pie dish


1. Preheat the oven to 350 degrees.

2. Make a batch of Every Day Pastry as instructed on page…. Take one half of the chilled dough and place it on a lightly floured work surface. Use your rolling pin to roll the dough to about 1/8-inch thick and 11-inches in diameter. Carefully fold the dough into quarters and gently transfer it to the pie dish. Unfold and press into place lightly. Trim the dough with a knife or scissors to leave about a 1-inch overhang. Roll and tuck the 1-inch overhang back under the edge of the pie shell. Use your index finger on your right hand to push the dough out towards the edge of the pie shell and your index finger and thumb on on your left hand to pinch it into a point each time you do. Continue until you have circled the pie shell. Set aside.

3. In a medium saucepan set over medium heat, combine the corn syrup, brown sugar, butter and butterscotch chips. Use a heat proof rubber spatula or wooden spoon to stir until the butterscotch chips have completely melted. Set aside to cool.

4. In a medium mixing bowl whisk together the eggs and vanilla. Pour the cooled butterscotch mixture into the eggs and whisk again to combine. Set aside.

5. Sprinkle the walnuts evenly across the bottom of the prepared pie shell. Pour the butterscotch filling over the walnuts and place the pie in the preheated oven to bake for approximately 1 hour or until the center of the pie puffs up and cracks. When you jiggle the pie the center should appear quite firm.

6. Remove the pie from the oven and allow it cool completely on a wire rack before slicing.