Butterscotch Pecan Pie

Serve with vanilla ice cream

• Ready In: 1 hr 50 mins
• Serves: 8

Ingredients

• 1  single crust  deep dish pie shell, partially prebaked (9 1/2 inch deep-dish)

• Filling

• 1  cup light corn syrup
• 1⁄2 cup  firmly packed dark brown sugar
• 1⁄4 cup unsalted butter, cut into pieces
• 3⁄4 cup  butterscotch chips
• 1  pinch salt (a generous pinch)
• 3  large eggs
• 1  large  egg yolk
• 1 1⁄2 teaspoons vanilla extract
• 2  cups  coarsely chopped pecans

Directions

1. Preheat oven to 350°.
2. Gently warm the corn syrup, brown sugar, and butter together in a saucepan until the butter melts.
3. Turn off the heat and add the butterscotch chips.
4. Scatter them around rather than dumping them in one spot; set the pan aside for 5 minutes, shaking it once or twice to move hot liquid over the chips.
5. After 5 minutes, add the salt and whisk to smooth.
6. Pour the mixture into a large bowl and let cool for 5 minutes.
7. In a bowl, whisk the eggs and egg yolk together just until frothy.
8. Whisk in the vanilla; whisk a little less than half of the hot liquid into the eggs until smooth.
9. Add the rest of the hot liquid and whisk until smooth.
10. Add in the pecans and stir well; turn the filling into the cooled pie shell.
11. Using a fork, gently rake the filling to distribute the pecans evenly.
12. Place the pie on the center oven rack and bake until the perimeter of the filling has puffed up and perhaps cracked slightly, 40-50 minutes.
13. Rotate the pie 180° halfway through the baking, sot that the part that faced the back of the oven now faces forward.
14. When done, the center may wobble a little, but it shouldn’t seem soupy.
15. Transfer the pie to a wire rack and let cool.
16. Serve slightly warm or at room temperature; or let cool thoroughly; cover with loosely tented foil; refrigerate for several hours before serving.