Pecan pies are usually served on holidays such as Thanksgiving or Christmas...but I say, this pie can remain special on any special occasion.
The sweet, gooey and crunchy filling with an additional surprise of intense caramel flavor of melted butterscotch chips at the bottom of the pie perfectly complements the buttery and flaky pie that surrounds the pecan filling.
So if you have a sweet tooth for a comforting nutty and gooey pie, this Southern classic pie will surely hit the exact spot. Enjoy!
Makes 1 9-inch pie, 6-8 slices
Ingredients:
Crust:
1 recipe Traditional Pastry Pie crust
1/4 cup heavy cream
Filling:
1 1/4 cup dark corn syrup
3 large eggs, lightly beaten
1/2 cup sugar
2 tbsp salted butter, melted
1 1/2 tsp pure vanilla extract
1/4 cup butterscotch chips
2 cups Pecan halves
Let's make pie!
Preheat oven to 350F.
Prepare pie shell: Roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use, up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges drop over the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream. Place pie shell into the refrigerator while preparing the topping and filling.
Prepare the filling. Using an electric mixer on medium speed, mix together the corn syrup, eggs, sugar, butter, and vanilla until a light brown color is achieved (3 minutes). Stir in the pecans with a spatula until well incorporated. Sprinkle butterscotch chips on the bottom of the pie shell, distribute evenly. Pour filling in the pie shell, distribute evenly.
Bake. Place the pie plate on a baking sheet and bake for 55 to 60 minutes or until the pie is firm in the middle.
Cool. Transfer pie plate to a wire cooling rack and allow the pie to cool and set for 1 hour before serving.
Storage. Pie can be stored in the refrigerator for up to 5 days.
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