Butterscotch Pecan Pie

This is another very good pecan pie recipe. I found it in the book "Pie" by Ken Haedrich. If you like butterscotch flavor and feel like adding a little excitement to your traditional pecan pie, I highly recommend this one. This recipe also calls for 2 cups of pecans, but 1 1/2 cups is just fine.

• 1 cup light corn syrup
• 1/2 cup firmly packed dark brown sugar (light brown works fine too)
• 1/4 cup unsalted butter, cut into pieces
• 3/4 cup butterscotch chips
• Generous pinch of salt
• 3 large eggs
• 1 large egg yolk
• 1 1/2 tsp. vanilla extract
• 2 cups coarsely choppped pecans

Prepare the pie crust, partially pre-baking for 10 minutes as in the recipe above. Heat oven to 350 degrees.

Gently warm the corn syrup, brown sugar, and butter together in a medium-size saucepan until the butter melts. Turn off the heat and add the butterscotch chips. Scatter them around rather than dumping them in one spot. Set the pan aside for 5 minutes, shaking it once or twice to move hot liquid over the chips. After 5 minutes, add the salt and whisk to smooth. Pour the mixture into a large bowl and let cool for 5 minutes.

In a medium-size bowl, whisk the eggs and egg yolk together just until frothy. Whisk in the vanilla. Whisk a little less than half of the hot liquid and whisk until smooth. Add the pecans and stir well. Turn the filling into the cooled pie shell. Using a fork, gently rake the filling to distribute the pecans evenly.

Place the pie on the center oven rack and bake until the perimeter of the filling has puffed up and perhaps cracked slightly, 40-45 minutes. Rotate the pie 180 degrees halfway through the baking. When done, the center may wobble a little, but it shouldn't seem soupy.

Transfer the pie to a wire rack and let cool.