Best Aunt Freeds Butter Pecan Dessert Recipes

BUTTERSCOTCH PECAN DESSERT

Butterscotch Pecan Dessert image

A Light and creamy treat that never lasts long when it is served. The fluffy cream cheese layer topped with cool butterscotch pudding is a lip-smacking combination.

Provided by looneytunesfan

Categories Dessert

Time 35m

Yield 16-20 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup cold butter or 1/2 cup margarine
1 cup all-purpose flour
3/4 cup chopped pecans, divided
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) carton frozen whipped topping, thawed, divided
3 1/2 cups milk
2 (3 1/2 ounce) packages instant butterscotch pudding mix or 2 (3 1/2 ounce) packages vanilla instant pudding mix

Steps:

In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 20 minutes or until lightly browned. Cool.
In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. Combine milk and pudding mix until smooth; pour over cream cheese layer. Refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

Nutrition Facts : Calories 272.8, Fat 20, SaturatedFat 11.4, Cholesterol 38.3, Sodium 112.8, Carbohydrate 20.3, Fiber 0.7, Sugar 10.9, Protein 4.3

AUNT BEA'S PECAN PIE

Aunt Bea's Pecan Pie image

Make and share this Aunt Bea's Pecan Pie recipe from Food.com.

Provided by Ycooks2

Categories Pie

Time 1h15m

Yield 1/8 piece, 8 serving(s)

Number Of Ingredients 7

Ingredients

3 eggs
1/2 cup sugar
1 cup dark corn syrup
1 teaspoon vanilla
1/8 teaspoon salt
1 cup pecans
1 pie crust

Steps:

Whisk each egg one at a time. Mix remaining ingredients.
Bake 350 for 50 t0 60 minutes.

BUTTER PECAN ICE CREAM TORTE

Butter Pecan Ice Cream Torte image

A simple, nutty crust and smooth caramel sauce are all the preparation required for this impressive dessert. It will keep in the freezer for one month-just be sure to wrap tightly. -Judy Wilson, Sun City West, Arizona

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups packed brown sugar
3/4 cup heavy whipping cream
6 tablespoons unsalted butter, cubed
1/8 teaspoon salt
1/2 teaspoon vanilla extract
CRUST:
1/4 cup unsalted butter, softened
1/3 cup packed brown sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
2/3 cup chopped pecans, toasted
1/2 gallon butter pecan ice cream, softened if necessary
TOPPING:
1/2 cup chopped pecans or pecan halves, toasted

Steps:

Preheat oven to 350°. In a large saucepan, combine brown sugar, cream, butter and salt. Bring to a gentle boil; cook and stir 1 minute. Remove from heat; stir in vanilla. Cool completely., Meanwhile, for the crust, cream butter, brown sugar and vanilla. Gradually add flour. Stir in chopped pecans. Press onto bottom and 1/2 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake until lightly browned, 10-12 minutes. Cool slightly. Spread with 1/2 cup caramel sauce. Cool on a wire rack., Spread ice cream over caramel layer. Freeze 15 minutes. Top with additional chopped pecans or pecan halves. Freeze, covered, several hours or overnight. Cover and refrigerate remaining caramel sauce., Loosen sides from pan with a knife; remove rim from pan. Heat caramel sauce and serve with torte.

Nutrition Facts : Calories 592 calories, Fat 39g fat (17g saturated fat), Cholesterol 79mg cholesterol, Sodium 191mg sodium, Carbohydrate 59g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.