Butterscotch Pecan Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 350°.
  • Gently warm the corn syrup, brown sugar, and butter together in a saucepan until the butter melts.
  • Turn off the heat and add the butterscotch chips.
  • 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.
  • After 5 minutes, add the salt and whisk to smooth.
  • Pour the mixture into a large bowl and let cool for 5 minutes.
  • In a bowl, whisk the eggs and egg yolk together just until frothy.
  • Whisk in the vanilla; whisk a little less than half of the hot liquid into the eggs until smooth.
  • Add the rest of the hot liquid and whisk until smooth.
  • Add in the pecans and stir well; turn the filling into the cooled pie shell.
  • Using a fork, gently rake the filling to distribute the pecans evenly.
  • 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.
  • Rotate the pie 180° halfway through the baking, sot that the part that faced the back of the oven now faces forward.
  • When done, the center may wobble a little, but it shouldn’t seem soupy.
  • Transfer the pie to a wire rack and let cool.
  • Serve slightly warm or at room temperature; or let cool thoroughly; cover with loosely tented foil; refrigerate for several hours before serving.
Advertisement