Butterscotch Pecan Pie with a Cookie Crust
Pecan pie naturally has a butterscotch flavor from the brown sugar in the filling, but this version kicks that flavor up a few notches. Not only is there an extra boost of butterscotch flavor, but there's extra richness from Land O Lakes® European Style Butter.
by
Bridget
by
Bridget
Pecan pie naturally has a butterscotch flavor from the brown sugar in the filling, but this version kicks that flavor up a few notches. Not only is there an extra boost of butterscotch flavor, but there's extra richness from Land O Lakes® European Style Butter.
Butterscotch chips are melted and stirred right into the filling before baking.
Instead of a traditional crust, this pie has a graham cracker crust….also made with European Style Butter.
No ice cream or whipped cream needed to go along with this beauty, but those things are really never a bad idea when it comes to pie. Well, they’re really never a bad idea, ever.
Once the crust is made and pressed into a pie pan, you’ll brush the bottom of the crust very gently with a little beaten egg white. The bottom crust does “melt” a little into the filling, but that’s ok. It still helps the pie keep its shape when sliced and adds great flavor.
The filling gets poured into the prepared crust…
…and then, pecans are placed on top.
Bake until golden and puffed. Someone needs to bottle this aroma.
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