Pecan Butterscotch Pie Popular Recipes

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Pecan Butterscotch Pie

"This pie within reason easy to prepare and the compliments will truly make it worth your whilst! Enjoy!"

Ingredients :

1/2 cup packed dark brown sugar
1/four cup cornstarch
1/four teaspoon salt
2 cups milk
1/4 cup light corn syrup
3 egg yolks, crushed
three tablespoons butter
1 teaspoon vanilla extract
3/four cup chopped pecans
1 (9 inch) pie shell, baked
three egg whites
1/4 teaspoon cream of tartar
1 pinch salt
three/eight cup white sugar
1/four cup chopped pecans

Instructions :

Prep : 35M	Cook : 8M	Ready in : 1H

In the top of a double boiler, combine brown sugar, cornstarch, and 1/four teaspoon. Salt. Stir in milk and corn syrup. Cook over boiling water, stirring constantly, 20 minutes or till thickened.
In a medium bowl, beat egg yolks until thick and lemon colored. Gradually stir half of cup of hot aggregate into yolks. Pour back into last milk mixture, stirring continuously. Cook 5 mins over boiling water, stirring frequently. Remove from heat; stir in butter, vanilla and 3/4 cup pecans. Pour into pastry shell. Preheat oven to 350 levels F (a hundred seventy five tiers C.)
Beat egg whites cream of tartar, and pinch of salt until foamy. Gradually add sugar, beating till stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Sprinkle with last 1/4 cup pecans.
Bake in the preheated oven for 12 mins, or until golden brown. Cool to room temperature. Chill very well.

Notes :

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