Butterscotch pecan pie
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Butterscotch pecan pie
  Butterscotch    Pie    Pecans  
Last updated 6/12/2012 1:11:42 AM. Recipe ID 39304. Report a problem with this recipe.
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      Title: Butterscotch pecan pie
 Categories: Pies
      Yield: 1 Servings
      3    Eggs
      1 c  Light corn syrup
    1/8 ts Salt
      1 ts Vanilla extract
      1 c  Light brown sugar; packed
      2 tb Butter or margarine; melted
      1 c  Pecan or walnut halves
      1    9-Inch Pie Crust
           Whipped cream
  1. Preheat oven to 400 F.
  2. In medium bowl, heat eggs slightly. Add corn syrup, salt, vanilla,
  brown sugar, and butter; mix well. Stir in nuts. Pour into unbaked
  pie shell.
  3. Bake 15 minutes. Reduce heat to 350F and bake additional 30 to 35
  minutes, or until outer edge of filling seems set.
  4. Let cool completely on wire rack. Just before serving, decorate
  around edge with rosettes of whipped cream. Makes 8 servings.
  CHOCOLATE PECAN PIE: 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.

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Recipe ID 39304 (Apr 03, 2005)

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