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Butterscotch Pecan Pie

  • 1 cup brown sugar
  • 1/4 cup water
  • 1/4 cup butter
  • 1 tablespoon light corn syrup
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 1 3/4 cups scalded milk
  • 2 egg yolks
  • 1 baked pie shell
Cook brown sugar, water, butter and syrup to soft ball stage, 238°F. Mix sugar, cornstarch salt, flour and milk in top of double boiler and cook 15 minutes, stirring constantly until thick and smooth; add slightly beaten egg yolks and cook 2 minutes (be patient, you rascal). Remove from heat and beat in the syrup. Pour into baked pie shell. Sprinkle top with pecans, cover with whipped cream, then with a layer of pecans.
Submitted by Cassyjean - Torrington, CT Jun 12, 2009
17 min 17 min 34 min


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