Butterscotch Pecan Pie
1 (12 ounce)
package butterscotch morsels
1 cup dark corn syrup
4 eggs, slightly beaten
1/2 teaspoon salt
1 cup pecan halves
1 (9-inch) pie shell, unbaked
Whipped cream (optional)
Pecan halves (optional)
Preheat oven to 350 degrees F.
In the top of a double boiler over hot, not boiling water, melt the butterscotch
pieces. Remove from heat and set aside.
In a large bowl, combine corn syrup, eggs and salt; beat well. Gradually blend
in the melted butterscotch, beating until smooth. Stir in the pecans. Pour into
unbaked pie shell. Bake for 50 minutes. Cool.
Garnish pieces with dollops of whipped cream and pecan halves, if desired.