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

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