Ingredients: |
Ingredients: Crust:
Cooking spray
1-3/4 cups chopped pecans
3 tablespoons softened, unsalted butter
3 tablespoons light brown sugar
1/4 teaspoon salt (optional)
Filling:
1 cup brown sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
2 tablespoons butter
1/4 teaspoon salt
2 egg yolks, beaten
3/4 cup sweetened condensed milk, blended with 3/4 cup of water
1 tablespoon vanilla extract
Whipped cream
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Directions: |
Directions:Preheat the oven to 375°F. Spray a 9-inch pie plate with nonstick cooking spray. Mix together the chopped pecans, softened butter, brown sugar and salt using a fork in a medium bowl. Press the mixture into the pie plate evenly over the bottom and up the sides.
Bake the crust for 10-15 minutes until the nuts are browned and fragrant. Move the pie pan to a cooling rack.
Mix together the brown sugar, cornstarch, flour and salt in a double boiler, then add the butter. Bring water in the bottom pan to a simmer over medium-high heat. Stir the ingredients in the top pan until they’re combined.
Slowly whisk in the sweetened condensed milk and water mixture. Whisk in the egg yolks, working quickly so they don’t scramble (this is called tempering eggs). Stir the pudding mixture constantly until it’s smooth and thick enough to coat the back of a spoon.
Remove the pan from the heat and stir in the vanilla extract.
Pour the pudding mixture into the baked pie crust. Bake it for 15 minutes at 300ºF until the filling is warmed through and firm. Remove the pie to a cooling rack.
The pecans from your crust may float up into the filling and end up on top. That’s OK—the end result is still delicious.
Once the pie has cooled to room temperature, cover it and chill it for several hours or overnight. Serve slices of the chilled pie plain or all Dolly-ed up with whipped cream. |
This recipe for Butterscotch Pie is from