Butterscotch Pecan Pie

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 single crust deep dish pie shell, partially prebaked (9 1/2 inch deep-dish)
• 1 cup light corn syrup
• 1/2 cup firmly packed dark brown sugar
• 1/4 cup unsalted butter, cut into pieces
• 3/4 cup butterscotch chips
• 1 pinch salt (a generous pinch)
• 3 large eggs
• 1 large egg yolk
• 1 1/2 teaspoons vanilla extract
• 2 cups coarsely chopped pecans

Recipe

• 1 preheat oven to 350°.
• 2 gently warm the corn syrup, brown sugar, and butter together in a saucepan until the butter melts.
• 3 turn off the heat and add the butterscotch chips.
• 4 scatter them around rather than dumping them in one spot; set the pan aside for 5 minutes, shaking it once or twice to move hot liquid over the chips.
• 5 after 5 minutes, add the salt and whisk to smooth.
• 6 pour the mixture into a large bowl and let cool for 5 minutes.
• 7 in a bowl, whisk the eggs and egg yolk together just until frothy.
• 8 whisk in the vanilla; whisk a little less than half of the hot liquid into the eggs until smooth.
• 9 add the rest of the hot liquid and whisk until smooth.
• 10 add in the pecans and stir well; turn the filling into the cooled pie shell.
• 11 using a fork, gently rake the filling to distribute the pecans evenly.
• 12 place the pie on the center oven rack and bake until the perimeter of the filling has puffed up and perhaps cracked slightly, 40-50 minutes.
• 13 rotate the pie 180° halfway through the baking, sot that the part that faced the back of the oven now faces forward.
• 14 when done, the center may wobble a little, but it shouldn’t seem soupy.
• 15 transfer the pie to a wire rack and let cool.
• 16 serve slightly warm or at room temperature; or let cool thoroughly; cover with loosely tented foil; refrigerate for several hours before serving.