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Butterscotch Blondie Pie

Source of Recipe


Cooking with Paula Deen (September / October 2008)



List of Ingredients



• ½ (15-ounce) box refrigerated pie crust
  
• ½ cup firmly packed brown sugar
  
• ½ cup sugar
  
• ½ cup all-purpose flour
  
• ½ cup butter, melted
  
• ¼ cup dark corn syrup
  
• 3 large eggs
  
• 1 cup butterscotch-flavored morsels
  
• 1 cup toasted and chopped pecans
  
• Garnish: butterscotch topping; vanilla ice cream
  






Instructions



1. Preheat oven to 350° F.
   On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch pie plate, crimping edges if desired.
   
   
2. In a medium bowl, combine sugars and flour. Whisk in melted butter, corn syrup and eggs until mixture is smooth. Stir in butterscotch morsels and pecans. Spoon mixture into prepared pie crust.
   
   
3. Bake for 40 to 45 minutes, or until center is set. Cool at least 30 minutes before cutting. Serve warm. Garnish with butterscotch topping and vanilla ice cream, if desired.
   
   Makes about 8 servings.