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Yield: 1 (9 inch) pie |
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Yield: 1 (9 inch) pie |
1/2 (15 ounce) package refrigerated piecrust (1 sheet)
3/4 cup butterscotch morsels
3 tablespoons butter
1 cup light corn syrup
1/2 cup sugar
3 eggs
1/2 cup plus
1 teaspoon vanilla extract
11/2 cups chopped pecans
Preheat oven to 350 degrees
On a lightly floured surface, roll piecrust into a 12-inch circle. Fit piecrust into a
9-inch pie plate, crimping the edges as desired; set aside.
In a small bowl, combine butterscotch morsels and butter. Microwave on High (100% power)
for 30-second intervals, stirring after each, until morsels are melted and smooth (approximately
1 minute total). Let cool for 5 minutes.
In a medium microwave-safe bowl, beat egg yolks, 1/2 cup sugar, and flour at a medium speed
with an electric mixer until thick and pale. Beat in sweetened-condensed milk, water, and vanilla
until combined.
In a medium bowl, whisk together corn syrup, sugar, eggs and vanilla until combined.
Add butterscotch mixture, whisking to combine. Stir in pecans. Pour mixture into prepared pie plate.
Bake for 45 to 50 minutes, or
until set. Cool for 1 hour before serving.