Monday, June 22, 2009

Butterscotch Pecan Pie

You're probably saying, two pies in a row? but I'm saying, why the heck not? Who doesn't like pie? I prefer pie over cake, unless it's a delicious block of my Jell-O poke cake, in which case, I'll take both. :-)

1 unbaked 9-inch (4-cup volume) deep-dish pie shell(if using a frozen deep dish pie shell, do not thaw, and bake on a cookie sheet)
1 1/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
3/4 cup light corn syrup
3 large eggs, at room temperature
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 cups pecan halves, coarsely chopped
whipped cream (optional)

Preheat your oven to 350 degrees F.

Melt 1 1/3 cups morsels in an uncovered microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; Stir. Morsels may retain some of their shape. If necessary, microwave an additional 10- to 15-second intervals, stirring just until morsels are melted.

Add the corn syrup, eggs, flour and salt to melted morsels. Beat on medium speed until smooth. Stir in pecans. Pour mixture into pie shell.

Bake 40 to 45 minutes or until knife inserted into center comes out with little bits of filling attached. If it starts browning too quickly, cover with some foil. Cool on wire rack for 2 hours. Refrigerate 1 hour or until you decide to eat it. Which, after looking at it, you won't want to wait long.

Now, if you're looking to impress, you can take another 1/3 cup of those morsels, melt them, and drizzle onto wax paper on a baking sheet into some fun garnish designs. Let them cool, then on each piece of pie, squirt some whipped cream and place your garnish on top.

My review: Yum Yum Yum. This was delicious. Seriously. I love pecan pie, the traditional kind, but this comes in as a VERY close second. You'll like it!