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  • Butterscotch Pecan Pie

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    Butterscotch Pecan Pie
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 x Large eggs
    • 1 c. Light corn syrup
    • 1/8 tsp Salt
    • 1 tsp Vanilla extract
    • 1 c. Light brown sugar, packed
    • 2 Tbsp. Butter or possibly margarine, melted
    • 1 c. Pecan or possibly walnut halves
    • 1 x 9-Inch Pie Crust Whipped cream

    Directions

    1. 1. Preheat oven to 400 F.
    2. 2. In medium bowl, heat Large eggs slightly. Add in corn syrup, salt, vanilla, brown sugar, and butter; mix well. Stir in nuts. Pour into unbaked pie shell.
    3. 3. Bake 15 min. Reduce heat to 350F and bake additional 30 to 35 min, or possibly till outer edge of filling seems set.
    4. 4. Let cold completely on wire rack. Just before serving, decorate around edge with rosettes of whipped cream.
    5. Makes 8 servings.
    6. CHOCOLATE PECAN PIE: Heat 2 squares (2 ounce) unsweetened chocolate in top of double boiler, over warm (not boiling) water. Stir into egg mix in step 2. Proceed as directed for Butterscotch Pecan Pie.

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