Butterscotch Cream Pie With a Walnut Crust

100 mins (prep 75, cooking 25)
14 ingredients
8 servings
Does anyone else adore Food and Drink Magazine? This recipe is right out of there, by Chef Jennifer MacKenzie. The crust can be baked a day ahead but the pie is best assembled just a few hours before serving and refrigerated. Garnish with the candied walnuts just before serving. Prep time includes chill time

Categories:  holiday , kid-friendly , north-american , canadian , <-4-hours , ontario , low-in... , low-sodium , eggs~dairy , pies-and-tarts , time-to-make , dessert ,
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Serving Size (86.55 g)
Servings 8
Amount per Serving
Calories 371.26 Calories from Fat 120.24
% Daily Value *
Total Fat 13.36g 164.4%
Saturated Fat 8.34g 333.74%
Trans Fat 0.44g %
Cholesterol 55.02mg 146.72%
Sodium 282.1mg 94.03%
Total Carbohydrate 46.48g 123.94%
Dietary Fiber 0.56 g 18.03%
Sugars 27.96 g %
Protein 15.01g 240.11%
Vitamin A 404.78IU% Vitamin C 2.14mg%
Calcium 450.62mg% Iron 1.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped toasted walnuts, pinch salt, packed dark brown sugar, whipping cream, walnut halves