… i keep a bag or two of butterscotch chips in the baking arsenal at all times… as i (and a few others in my life…) have a particular affinity for the delightful flavor… and when i saw the recipe for butterscotch pecan pie… i knew it was the perfect Easter dessert…
…there is always a pecan pie in our house for holidays… but the butterscotch part seemed like a fabulous little variation for my first holiday as host…
…it was surprisingly a cinch… and a total hit… creamy and crunchy… not too much butterscotch… not too much pecan… definitely a delightful treat… and perhaps a new tradition…
…i know you’re not going to believe me… but since it was my first attempt… and the attempt was being made ON Easter Sunday about 4 hours before guest arrival… i followed the directions to a tee… i know, i know… but i guess there are times …albeit very few… that messin’ isn’t necessarily necessary… but don’t think i won’t be tempted the next go- around…
… the recipe was found on on Bakerella’s blog… and she found it here*…
Necessities
1 unbaked 9″ pie shell
1 2/3 cup butterscotch chips
3/4 cup light corn syrup
3 large eggs
1 Tbsp all-purpose flour
1/4 tsp. salt
1 1/2 cups pecan halves
1 1/2 cups whip cream
…preheat oven to 350… melt 1 1/3 cups butterscotch chips for 1 minute… stir… they may still have their shape when removed from the microwave… try to stir them smooth… if it ain’t happenin… put them back int eh microwave for 15 seconds at a time… stir… 15 seconds… stir… 15 seconds… you get it… until smooth…
…add corn syrup, eggs, flour, and salt to melted chips… blend with beaters until smooth… add pecans and stir in by hand…
… pour mixture into pie shell… and bake for 40-45 minutes… remove from oven and cool on top of stove for about an hour… then refrigerate until serving… ideally another couple hours… ENJOY…
*Bloggett’s note: Don’t read the nutrition facts… just don’t do it…
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