Shelly's Recipe

BUTTERSCOTCH NUT PIE WITH RUM

Category: Pies - Cream and Custard

1 pie crust (I use 1/2 of a 14.1-oz. pkg. refrigerated pie crusts)
1/2 c. (1 stick) unsalted butter, softened
2 large eggs
2 Tbsp. rum (light or dark) or 2 tsp. rum extract
1 c. sugar
1/2 c. flour
1/2 tsp. salt
1 c. chopped walnuts
Heaping 3/4 c. (half of an 11-oz. bag) butterscotch morsels or chips
Vanilla bean ice cream for serving

Preheat you oven to 350 degrees. Unroll the pie dough and lay in a 9-inch pie plate pushing dough evenly into the bottom and up the sides.

In a mixing bowl, cream the butter with the eggs and rum fir 2 minutes or until fluffy. Add the sugar, flour & salt and beat for 1 minute or until well blended. By hand, stir in the walnuts & butterscotch morsels. Spread mixture evenly in the pie shell. Bake for 45 to 50 minutes or until golden. Place pie dish on a wire rack and cool for 10 minutes. Slice into wedges.

NOTE: Pie is best served warm with a scoop of vanilla bean ice cream.