Butterscotch Pecan Pie

Ingredients

8 tablespoons (1 stick) salted butter

3/4 cup packed dark brown sugar

1/4 cup water

2 tablespoons dark corn syrup

4 tablespoons cornstarch

1/2 cup granulated sugar

1/4 teaspoon salt

1/4 cup milk

1/4 cup evaporated milk

2 egg yolks, lightly beaten

1 cup coarsely chopped toasted pecans

1 (9-inch) prebaked pie shell

2 cups sweet whipped cream

In a heavy saucepan over medium heat, combine butter, brown sugar, water, and corn syrup. Stir until mixture reaches soft ball stage (235°F on a candy thermometer). Remove from heat and set aside.
In another saucepan over medium heat, mix cornstarch, granulated sugar, and salt. Add milk and beaten egg yolks, cooking while stirring constantly until thick and smooth. Remove from heat.
Stir the brown sugar mixture into the egg mixture until completely blended.
Pour into prebaked pie shell and sprinkle with toasted pecans.
Cool completely, then refrigerate until set, about 2–3 hours.
Serve topped with sweet whipped cream.

Categories: Cakes & Pies, Intermediate,