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Nutty Butterscotch Pie

Recipe By: Alberta Dunbar
Year Submitted: 2014
Winner Second Place


1 ½ Cup all purpose flour
½ Tsp salt
½ Cup Crisco all vegetable shortening
3-4 Tbsp ice water

8 Oz. cream cheese softened
1 ½ Cup cold milk
1 Pkg 4 serving size French vanilla instant pudding mix
1 Pkg 11 oz. butterscotch chips melted and cooled
1 Tsp. vanilla extract
1 Cup heavy cream whipped
1 ½ Cup ground unsalted macadamia nuts

2 ½ Cup Heavy Cream
¼ Cup sifted powdered sugar
1 Tsp. clear vanilla extract
½ Cup ground macadamia nuts

Serves 6 to 8


Preheat oven to 450 degrees. Spoon the flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in shortening using pastry blender or two knives until flour is blended and forms pea size chunks. Sprinkle with one tablespoon of water at a time. Toss lightly with a fork until dough forms a ball. Roll on lightly floured board to fit a 9-inch deep dish pie plate with ½ inch overlap. Fold under and flute edges and prick bottom with fork. Bake at 450 degrees for 10 to 12 minutes or until golden brown. Cool on rack completely before filling.
In large bowl combine cream cheese and milk. Beat on high until smooth. Add pudding mix. Mix two minutes until well blended and smooth. Add vanilla, beat well. Fold in cooled chips. With wooden spoon fold in whipped cream and macadamia nuts. Turn into cooled crust, spread evenly, and smooth top. Chill 30 minutes.

Combine all ingredients in medium bowl. Beat on high until stiff peaks form. Reserve 2 cups for piping around edge of pie. Frost pie smooth. Pipe large rosettes around edge of pie. Garnish with the ground macadamia nuts or as you so desire. Garnish optional – butterscotch leaves – dipped macadamia nuts dipped in butterscotch.