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.
Let it cool for at least an hour, then serve warm or at room temperature.
Butterscotch Pecan Pie with a Cookie Crust
For the crust:
- 1 3/4 cups graham cracker crumbs
- 1/2 cup Land O Lakes® European Style Butter
- 2 tablespoons sugar
- 1 egg white, lightly beaten
For the filling:
- 1/2 cup butterscotch chips
- 3 eggs
- 1 cup light corn syrup
- 1/2 cup packed light brown sugar
- 1 tablespoon flour
- 1/4 teaspoon sea salt
- 2 teaspoons vanilla
- 4 tablespoons Land O Lakes® European Style Butter, melted and cooled
- 1 cup pecan halves
Preheat oven to 350.
Stir the graham cracker crumbs, melted butter, and sugar together. Press into a 9” pie pan. Gently brush the bottom of the crust with the egg white. Bake for 3 minutes. Remove to a wire rack to cool.
Melt the butterscotch chips in the microwave in 30-second intervals on 50% power. Stir after each interval. Set aside to cool.
Whisk the eggs until lightly beaten. Whisk in the corn syrup and brown sugar until combined. Whisk in the flour and salt, then the vanilla, melted butter, and cooled butterscotch chips. Pour into the prepared crust.
Place the pecan halves on top of the filling. Bake for 45-50 minutes or until golden and puffed. Let cool on a wire rack at least on hour. Serve warm or at room temperature.
Bake at 350 has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter. This blog post is sponsored by Land O’Lakes.
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