Carol Thomas’s Pecan Pie

1 9-inch pie shell; unbaked
½ cup butterscotch chips
1 cup Pecan Valley Pecan Pieces
¼ cup unsalted butter; melted
½ cup granulated sugar
½ cup white corn syrup
2 eggs

1. Preheat oven to 350ºF.
2. Scatter butterscotch chips and pecan pieces into pie shell.
3. Beat together butter, sugar, corn syrup and eggs in a medium sized bowl.
4. Pour over nuts and butterscotch chips.
5. Bake in a preheated oven for 45 to 50 minutes or until golden brown. If pie browns too quickly, cover with aluminum foil after 20 minutes.
6. Cool completely on wire rack.

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