Butterscotch Pecan Pie

Notes from our test kitchen; if using frozen do not thaw the pie shell and place onto a baking sheet, a 4-cup volume pie shell must be used or use two 2-cup pie shells and reduce baking time to 30-35 minutes

This pie may be made up to a day in advance and refrigerated

Servings 8-10

Ingredients:

1 unbaked (9-inch) 4-cup volume deep-dish pie shell

1-1/3 cup butterscotch baking chips

3/4 cup light corn syrup

3 large eggs, room temperature

1 tablespoon all-purpose flour

1/4 teaspoon salt

1-1/2 cup pecan halves, coarsely chopped

sweetened whipped cream

Instructions:——————————————————-

Preheat oven to 350 degrees F.

In a microwave-safe bowl melt 1-1/3 cups butterscotch baking chips on HIGH for about 1 minute; remove and stir until smooth (you may need to return to microwave for another few seconds).

To the melted baking chips add in the corn syrup, eggs, flour and salt; beat on medium speed until smooth and well combined.

Mix in the chopped pecans.

Pour mixture into prepared pie shell.

Place the pie plate onto a baking sheet.

Bake 40-45 minutes or until a knife inserted into the center comes out clean (if the pie is browning too quickly cover with foil).

Cool on a wire rack at room temperature for 2 hours, then refrigerate for 1 hour or until serving time.

Before serving cut into slices and dollup sweetened whipped cream over each slice or for a nicer presentation pipe the whipped cream around the outside of the pie.

Related posts:

Chocolate Pecan Pie

Layered Butterscotch Crumb Cake

No Cook Peanut Butter Butterscotch Squares

Easy Butterscotch Pudding Cookies

Butterscotch Rice Krispies Squares

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