Butterscotch Pecan Pie

Butterscotch Pecan Pie
 
 3 Eggs
 1 cup of light corn syrup
 1/8 teaspoon of salt
 1 teaspoon of vanilla extract
 1 cup of light brown sugar, packed
 2 tablespoons of butter or margarine, melted
 1 cup of pecan or walnut halves
 1 9-Inch Pie Crust
  Whipped cream

Instructions:

Preheat oven to 400ºF.  In medium bowl, heat eggs slightly. Add corn syrup, salt, vanilla, brown sugar, and butter; mix well. Stir in nuts. Pour into unbaked pie shell. Bake 15 minutes. Reduce heat to 350ºF. and bake additional 30 to 35 minutes, or until outer edge of filling seems set. Let cool completely on wire rack. Just before serving, decorate around edge with rosettes of whipped cream. Makes 8 servings.

CHOCOLATE PECAN PIE: Melt 2 squares (2 oz) unsweetened chocolate in top of double boiler, over hot (not boiling) water. Stir into egg mixture in step 2. Proceed as directed for Butterscotch Pecan Pie.

Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 320 by "Diane Geary" <diane@keyway.net> on Nov 27, 1997