Pecan Butterscotch Pie Best Dishes

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Pecan Butterscotch Pie

"This pie is fairly clean to put together and the compliments will actually make it worth your even as! Enjoy!"

Ingredients :

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

Instructions :

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

In the pinnacle 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 until thickened.
In a medium bowl, beat egg yolks till thick and lemon coloured. Gradually stir 1/2 cup of hot combination into yolks. Pour again into ultimate milk aggregate, stirring continuously. Cook five mins over boiling water, stirring frequently. Remove from warmth; stir in butter, vanilla and three/four cup pecans. Pour into pastry shell. Preheat oven to 350 tiers F (175 degrees 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 fringe of pastry. Sprinkle with last 1/four cup pecans.
Bake inside the preheated oven for 12 mins, or until golden brown. Cool to room temperature. Chill very well.

Notes :

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