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Recipe: Butterscotch Pecan Pie (Toll House Cookbook, 1980)

Desserts - Pies and Tarts
BUTTERSCOTCH PECAN PIE

1 (12 oz) package butterscotch morsels
1 cup dark corn syrup
4 eggs
1/2 teaspoon salt
1 cup pecan halves
1 (9-inch) unbaked pie shell
Whipped cream and pecan halves, for topping (optional)

Preheat oven to 350 degrees F.

Melt butterscotch morsels over double boiler, remove from heat and set aide to cool slightly.

In large bowl, combine corn syrup, eggs, and salt; gradually whisk in melted butterscotch until smooth.

Stir in pecans, pour into pie shell.

Bake for 50 minutes. Cool completely before serving.

Add whipped cream and pecan halves for garnish, if desired.

Makes 1 (9-inch) pie
Source: Toll House Cookbook, 1980
MsgID: 0088603
Shared by: gwendolyn
In reply to: ISO: butterscotch pecan pie
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: butterscotch pecan pie
  Joy ,Oklahoma
2 Recipe: Butterscotch Pecan Pie (Toll House Cookbook, 1980)
  gwendolyn
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