Wednesday, January 9, 2013

Butterscotch Pecan Pie

I couldn't sleep last night, and I had a baking craving, so I looked in my pantry to see what looked interesting.  A bag of pecan halves caught my eye, so I looked online for a good recipe.  I found a Betty Crocker recipe for chocolate pecan pie, and when I reached for the chocolate chips, I saw a bag of butterscotch chips right next to it.  Butterscotch and pecans sounded good to me, so that's what I made.

I've never baked a pecan pie before, and I'm super happy with the results - yay for broadening my baking horizons!

FYI - my ceramic pie plate has a crimped edge design.

Here's the link to the Betty Crocker recipe, and I only changed one or two things:



1 cup flour
1/4 teaspoon salt
1/3 cup + 1 tablespoon shortening
2 or 3 tablespoons cold water

[or feel free to use a premade pie crust]


2/3 cup sugar
1/3 cup butter, melted
1 cup corn syrup (the recipe didn't specify light or dark - I used light because that's all I had)
1/2 teaspoon salt
3 eggs
1/2 teaspoon of vanilla
1 cup pecan halves or broken pecans
1 cup of butterscotch chips
2 tablespoons bourbon (if desired - I left it out and added a 1/2 tablespoon of vanilla)


Preheat oven to 375 degrees, and spray your pie plate lightly with non-stick spray.

In a medium bowl, mix the flour and 1/4 tsp. salt together.  Using a pastry blender or two knives, cut in the shortening until it is pea sized.  Add one tablespoon of water at a time, fluffing with a fork, until the mixture is moist and the dough starts to come together.

Remove dough from the bowl and form into a disc.  Place it on a floured board and roll out until the circle is two inches wider that your pie plate [hold pie plate upside down over dough to gauge size].  Fold the dough in half, then half again, and place in your pie plate, point side in the center.  Unfold gently and press into the bottom and sides.  Fold down the top of the crust slightly, and then crimp or flute however you like.  Set aside.

Mix the sugar, melted butter, corn syrup, salt, eggs, and bourbon (if used) in a bowl, and beat with either a hand mixer or stand mixer until well combined.  Fold in pecans and butterscotch chips gently, and pour into the crust you prepared.  Cover the top edges of the pie crust with strips of foil to avoid burning the crust.

Bake 40 - 50 minutes, or until set, removing the foil for the last 15 minutes.  My pie took longer, about 60-70 minutes, so you may have to adjust the time a little.  The pie is done when the edges are firm, and it's still a bit jiggly in the center.

Remove from oven and cool for 30 minutes, then refrigerate for two hours to fully set the pie.  Serve with whipped cream if you'd like, but I think it's rich enough to stand on its own.


- Sugar Baby 

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