Butterscotch Pie, Stew in Pumpkin Shell

DEAR SOS: During a vacation in the Midwest this year, we discovered a most delicious butterscotch pie at PJ’s Restaurant in Cozad, Neb. Perhaps the baker there will share the recipe.

--BONNIE

DEAR BONNIE: Bev Schneckle, “the pie lady” at PJ’s, writes: “I have two butterscotch pies, but I assume our Butterscotch Dream Pie is the one requested. It is our most popular pie and many have asked for the recipe, but I would not give it out.

“When PJ’s first opened in 1990, one thing was missing--dessert. People of our farming community like pie, so I, Aunt Bev, offered to bake some. My credentials were liking to bake and the experience of 35 years of cooking for a family and hired hands on the farm and ranch. Therefore, all my baking is done old-fashioned, home-style, as if it were done in my own kitchen. With my method of having the idea in my head and relying on taste, looks, feel and texture, it took some experimenting to make a publishable recipe.”

BUTTERSCOTCH DREAM PIE

1 (8-ounce) package cream cheese, at room temperature

1 cup powdered sugar

2 1/2 cups whipped topping

1/3 cup pecan pieces

1 (10-inch) baked pie shell, cooled to room temperature

1/3 cup brown sugar, packed

3 cups cold milk

2 (3.4-ounce) packages instant butterscotch pudding mix

2 tablespoons butterscotch schnapps, optional

1 teaspoon butter, melted

Whipped topping

Chopped pecans

Beat cream cheese with powdered sugar until smooth. Mix in whipped topping. Sprinkle pecan pieces on cooled, baked pie shell. Spread cream cheese mixture in pie shell.

Mix brown sugar and cold milk until dissolved. Add pudding mix, stirring with wire whip until smooth and starting to thicken. Mix according to package directions. Add butterscotch schnapps and butter. Mix well.

Allow to stand up to 5 minutes or until almost but not completely set, with whip indentations remaining somewhat visible. Carefully pour on top of cream cheese mixture, spreading evenly. Chill until set.

Spread 1/4 to 1/2 inch whipped topping on top of pudding. Or pipe whipped topping from pastry tube in dollops or circle around edge of pie. Garnish with sprinkling of chopped pecans. Makes 10 servings.

Each serving contains about:

469 calories; 226 mg sodium; 31 mg cholesterol; 26 grams fat; 57 grams carbohydrates; 6 grams protein; 0.10 gram fiber.

DEAR SOS: Some years ago, The Times ran a recipe for a stew baked in a pumpkin shell. Can you find it for me?

--PAMELA

DEAR PAMELA: This rather sweet stew is a perennial favorite. It is reprinted from “The Los Angeles Times California Cookbook “ (Abrams).

ARGENTINIAN STEW IN A PUMPKIN SHELL

2 pounds beef stew meat, cut in 1 1/2-inch cubes

1 large onion, chopped

2 cloves garlic, minced

3 tablespoons oil

2 large tomatoes, chopped

1 large green pepper, chopped

Salt, pepper

1 teaspoon sugar

1 cup dried apricots

3 white potatoes, peeled and diced

3 sweet potatoes, peeled and diced

2 cups beef broth

1 medium pumpkin

Melted butter or margarine

1/4 cup dry Sherry

1 (1-pound) can whole kernel corn, drained

Trim any excess fat from beef and cook with onion and garlic in oil until meat is browned. Add tomatoes, green pepper, 1 tablespoon salt, 1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover and simmer 1 hour.

Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy membrane. Brush inside of pumpkin with butter and sprinkle lightly with salt and pepper. Stir Sherry and corn into stew and spoon into pumpkin shell. Place shell in shallow pan and bake at 325 degrees 1 hour, or until pumpkin meat is tender. Place pumpkin in large bowl and ladle out stew, scooping out some pumpkin with each stew serving. Makes 6 servings.

Each serving contains about: 597 calories; 670 mg sodium; 88 mg cholesterol; 24 grams fat; 64 grams carbohydrates; 31 grams protein; 2.54 grams fiber.