Butterscotch Pecan Pie

Instructions

1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish and crimp the edges as desired. Set aside.

2. In a medium saucepan, combine the dark corn syrup, light brown sugar, and unsalted butter. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat and let it cool slightly.

3. In a separate bowl, whisk together the eggs, vanilla extract, and salt until well combined. Gradually pour the slightly cooled butterscotch mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.

4. Sprinkle the pecan halves and butterscotch chips evenly over the bottom of the unbaked pie crust. Slowly pour the butterscotch filling over the pecans and butterscotch chips, making sure they are well distributed.

5. Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is set and the crust is golden brown. If the edges of the crust start to brown too quickly, cover them with aluminum foil halfway through baking.

6. Once the pie is done, remove it from the oven and let it cool completely on a wire rack before serving. For an extra touch, you can drizzle some melted butterscotch chips on top of the pie for added sweetness and presentation.

7. Slice the Butterscotch Pecan Pie into wedges and serve with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent experience. Enjoy the rich flavors and satisfying crunch of this delightful dessert that perfectly balances the sweetness of butterscotch with the nutty goodness of pecans. Share this recipe with friends and family to spread the joy of baking and create lasting memories around the table.