Butterscotch Pecan Perfection Pie
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- 1 unbaked 9-in deep dish pie shell thawed
- 1 2/3 cup(s) butterscotch morsels divided
- 3/4 cup(s) light corn syrup
- 3 large eggs room temperature
- 1 tablespoon(s) all-purpose flour
- 1/4 teaspoon(s) salt
- 1 1/2 cup(s) pecan halves coarsely chopped
- 1 1/2 cup(s) cool whip
- Preheat oven to 350.
- Melt 1 1/3 cups morsels in medium, uncovered bowl on medium-hi for 1 min in microwave, stir well. Morsels may retain some of their shape. If necessary, microwave at additional 10-15 second intervals, stirring just until morsels are melted.
- Add corn syrup, eggs, flour and salt to melted morsels. Beat on medium until smooth. Stir in pecans. Pour pecan mixture into pie shell.
- Bake 40-45 min, if edges are browining too quickly, cover with foil. Cool on wire rack for 2 hours. Refrigerate 1 hour or until serving time.
- To garnish & serve: Line baking sheet with wax paper. Place remaining morsels in heavy duty plastic bag, microwave on medium-hi for 30-45 seconds, knead. Microwave at 10-15 second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle circular designs about 2 inches high and wide onto prepared baking sheet. Refrigerate for 5-10 min. or until firm.
- Place 10 dollops of cool whip around edge of pie. Gently remove drizzle designs from baking sheet. Insert designs standing up into cool whip dollops. Serve immediately.
This recipe is a personal recipe added by Toniahooper and has not been tested or endorsed by MyRecipes.
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Butterscotch Pecan Perfection Pie Recipe at a Glance
- COURSE: Pies/Pastries