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 Jun 12, 2009
17 min 17 min 34 min
17 min 17 min 34 min