Friday, August 9, 2013


"Cayenne, you make a great dessert"?

Recipe Created by: Rick Beach

I don't know if it is only a mid-west thing?  But were I grew up the DQ made a Ice Cream Sundae called "Butter Pecan".  It was my favorite.

I moved out west and have tried asking for it at the local DQ's and get a blank stare and told they don't make that.  I thought it was fairly simple. DQ ice cream, with Butterscotch syrup, sprinkled with chopped pecans that seem to be very salty.  I can make them at home and still do.

I set out to create a chilled pudding type dessert with something that might grab the same taste.  In my version here, I have gone a step further with the pecans.  Years ago I found out Cayenne pepper added to something salty and sweet creates something almost addictive.  So you might want to make a few extra batches of just the nuts?   Because once you start sampling during the cooking process you might end up with no topping!  Pecans and Walnuts prepared this way are phenomenal.  These aren't cooked to the candied stage for this recipe.  But the Saltiness and Sweetness along with nut taste just pops with the Cayenne addition.  Be careful with the Cayenne though.  A little goes a long way.  We aren't after the taste of it, just the taste enhancing quality it provides in this recipe.


For a 6x9 Glass baking dish

Bottom Crust
1/2  stick butter
1/2  Cup flour
1/2  Cup chopped Pecans

Creamy Cheesy Layer
1/2 Cup powdered sugar
(4oz) cream cheese
1/2  Cup cool whip

Butterscotch Layer
1 regular size pkg Regular Sugar type instant Butterscotch pudding  ( I use the 1oz Sugar Free Instant)
1 1/2 Cups milk (Don’t use Soymilk or the pudding will not set)

Whipped Topping:
1 Cup to 1 ½ Cups Cool Whip or real whipped cream

Cayenne Pepper Pecan topper
1/2 Cup chopped Pecans
½ Tbsp Butter
1/16 tsp Salt
1 tsp Brown Sugar (packed)
1 Slight sprinkle of ground Cayenne Pepper (Taste test before adding more - This aren't meant to be "Hot"
 (Taste test to make sure these are fairly salty)


Pre-heat Oven to 350°      Lightly grease a 6X9 glass baking dish.

Mix butter, flour, and nuts.  Press mixture into a 6x9 inch pan (just the bottom, not up the sides). Bake 350° for 20 min. Cool. 

While the crust is baking and cooling, prepare the nut topping.  In a small non-stick skillet melt the butter on low.  Add the Chopped Pecans, Salt, Brown Sugar and Cayenne Pepper.  Stir continuously and cook on low about 3 to 4 minutes.  Keep heat low since these can blacken and burn in an instant with too much heat.  Keep on lowest setting.  When correctly cooked the brown sugar will be melted, and the nuts coated, looking wet.  Remove from heat and chill in the fridge. Once chilled the nuts should be loose and not stuck together.  Keep these chilled until the final step.

Mix powdered sugar, cream cheese, and cool whip.  Spread on cooled crust.  Keep Chilled

Beat together pudding mix and milk until thick. Spread on top of the cream cheese layer.  Keep Chilled

Top with a layer of cool whip.  (Note: Don’t attempt to whip the Cool Whip or it liquefies).  Real Whipped Cream could be used in this step, but I would add it just prior to serving. 

Then sprinkle the top with the seasoned chopped pecans.

Keep Refrigerated.  Serves 6 to 8 depending on portions.

Double the recipe for a 9X13 pan

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