Butterscotch Pecan Pie

Ingredients:

• 2 (8 or 9 inch) deep dish pie crusts
• 1 (8 oz.) bag of butterscotch chips
• 4 eggs, separated
• 1 1/2 cups granulated sugar
• 1 Tbsp. sugar (for meringue)
• 1/4 cup flour
• 1 can evaporated milk/equal amount of water
• 1 tsp. vanilla
• 2 Tbsp. butter or margarine
• 1/2 cup chopped pecans

Directions:

Preheat oven to 350 degrees F.

In a skillet melt a tablespoon of butter on low heat. Add nuts and toss until coated and the oils start to release (about a minute and a half). Remove from heat and set aside.

Bake pie shells in oven until lightly golden brown. While pie crusts are baking:

Pie Filling: Separate four egg yolks from whites and set aside whites for meringue. In a mixing bowl, cream together the egg yolks and granulated sugar until smooth. Add flour and vanilla and continue to blend until smooth.

In a heavy saucepan, pour one can evaporated milk and one can of water. Bring to a gentle boil then lower heat. Add a tablespoon of butter or margarine.

Pour in egg yolk mixture stirring constantly to prevent sticking. Continue cooking until mixture starts to thicken, then lower heat and add the butterscotch chips and pecans. Pour pie filling into crusts.

Meringue: Beat egg whites until stiff. Add tablespoon of sugar and beat until meringue has stiff peaks. Spoon on top of pies and place in oven. Bake until the meringues are golden brown. Cool completely. Serve.

Source: My own recipe

By Dorothy from Stone Mountain, GA

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