Shelly's Recipe

BUTTERSCOTCH LUSH PIE

Category: Pies - Miscellaneous

Walnut Shortbread Crust
1 cup flour
1/2 cup each chopped walnuts and melted butter
2 tbsp sugar

Mix ingredients and press into a 9 inch pie pan. Bake at 350 for 20-25 minutes or until golden brown. Cool completely. (I have also used a graham cracker pie crust before.)

Praline Bottom Layer
2 tbsp butter
1/4 cup canned evaporated milk or half-and-half
3/4 cup each packed brown sugar and chopped pecans
1 tsp vanilla extract

In a small saucepan, combine ingredients except vanilla extract. Bring to a boil over medium heat and then reduce heat to medium low and continue to cook about 15 minutes, stirring occasionally, until mixture gets thick, dull and bubbly. Remove from heat and stir in vanilla extract. Pour immediately into baked crust and cool completely before adding next layer.

Cream Cheese layer
4 oz cream cheese
4 oz whipped topping

Whip together until smooth and spread evenly over cooled praline layer.

Butterscotch Layer
2 pkg instant butterscotch pudding mix
2 cups milk

Whisk together until half way set up. Pour over cream cheese layer, reserving 2 tbsp pudding.

Top layer
Whipped topping
Reserved pudding
1 tbsp milk

Cover pudding layer with a smooth layer of whipped topping. Then reserved pudding with milk and place in a decorating tube and decorate the top of the pie with the reserved butterscotch. Garnish with piped whipped topping.