Butterscotch Pecan Pie



3 Eggs

1 Cup Light Corn Syrup

1/8 Teaspoon Salt

1 Teaspoon Vanilla Extract

1 Cup Light Brown Sugar, Firmly Packed

2 Tablespoons Melted Butter

1 Cup Pecan Halves

Pie Shell, Unbaked, 9-Inch

Sweetened Whipped Cream Or Whipped Topping


In a medium mixing bowl, whisk eggs to beat slightly. Stir in corn syrup, salt, vanilla, brown sugar, and butter; stir to blend well. Stir in nuts and pour into unbaked pie shell. Bake at 400 F. for 15 minutes; reduce heat to 350 and bake 30 to 35 minutes longer. Outer edge of filling should appear set. Let butterscotch pecan pie cool completely on a rack. If desired, decorate the edge with whipped topping, or serve pecan pie with whipped cream or whipped topping.



6-8 servings


Hosting by WebRing.