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Bake up a winner with this butterscotch pie tart, sprinkled with chopped walnuts.
1 (1/2 of 15-oz. pkg.) refrigerated pie crust
1/2 cup (1 stick) butter or margarine
2 teaspoons rum extract
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped walnuts
3/4 cup plus 2 tablespoons (1/2 11-oz. pkg.) HERSHEY'S Butterscotch Chips
Vanilla ice cream
1. Heat oven to 350°F. Unroll pastry; place in bottom and up sides of 9-inch springform pan.
2. Beat butter in medium bowl; add eggs and rum extract, blending well. Stir together sugar, flour and salt; beat into butter mixture. Stir in walnuts and butterscotch chips; spread in bottom of crust. Fold edges of crust loosely over filling, if desired.
3. Bake 45 to 50 minutes or until golden brown. Cool 10 minutes on wire rack; remove side of springform pan. Cool an additional hour. Best if served slightly warm. Cut into wedges and serve with vanilla ice cream, if desired. 8 servings.
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