Butterscotch Pecan Pie is one of the great Southern contenders that makes you jump for joy if you are a pecan and butterscotch kinda guy or gal. However, you really would not know that by the picture featured on this 1973 recipe card by The McCall Publishing Co.
The butterscotch and pecan flavor is subtle, adding an interesting twist to the Butterscotch Pecan Pie, without overwhelming your taste buds with this Southern-inspired pie that is guaranteed to possibly also cause a few cavities if eaten too often.
Butterscotch Pecan Pie
- 3 eggs
- 1 cup light corn syrup
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup light brown sugar, packed
- 2 tablespoons butter or margarine, melted
- 1 cup pecan or walnut halves
- 9-inch unbaked pie shell
- Whipped cream
- Preheat oven to 400F.
- In a medium bowl, beat eggs slightly. Add corn syrup, salt, vanilla, brown sugar, and butter; mix well. Stir in nuts. Pour into unbaked pie shell.
- Bake 15 minutes. Reduce heat to 350F and bake additional 30 to 35 minutes, or until the outer edge of filling seems set.
- Let cool completely on wire rack. Just before serving, decorate around the edge with rosettes of whipped cream. Makes 8 servings.
Melt 2 squares (2 oz) unsweetened chocolate in top of double boiler, over hot (not boiling) water. Stir into egg mixture in step 2. Proceed as directed for Butterscotch Pecan Pie.
©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.