American Pie Council

Butterscotch Pecan Custard Pie

1 1/2 cups all purpose flour
1/2 cup Butter Flavor Crisco shortening
3-4 TBS cold water
1 TBS vinegar

In medium size bowl, cut shortening into flour until coarse crumbs form. Combine water
and vinegar. Sprinkle over flour, tossing with a fork until dough forms. Shape into a ball
and cool for 15 minutes. Roll into a 12 inch circle on lightly floured board. Transfer to a
9" pie plate. Trim, flute and prick bottom and sides with fork. Bake in a 400 degree
oven for 10-12 minutes or until golden brown.

1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup salted butter
1/2 cup packed brown sugar
1/2 cup granulated sugar
3 TBS cornstarch
1/4 tsp salt
3 egg yolks
2 cups half and half
1/2 cup butterscotch chips
1 tsp vanilla
1 TBS butter
2 cups whipping cream, whipped
1/2 cup Heath English Toffee bits
Pecan halves for garnish
Butterscotch ice cream topping

Preheat oven to 400 degrees
In small pan, heat first 3 ingredients. Cook and stir until butter is melted. Spread in
baked pie shell and place in pre-heated oven for 5 minutes. Remove and cool.

Combine sugars and cornstarch mixing well. Add salt, egg yolks, half and half and
butterscotch chips. Cook over medium heat until very thick, stirring constantly. Remove
from heat; add vanilla and butter, stirring until butter is melted. Measure 1 cup of the
mixture. Set aside to cool. Pour remaining mixture into pie shell.

When the cup of custard is cooled, fold in half of the whipped cream. Spread on top of
pie. Chill. Garnish with remaining cream, toffee bits and pecan halves. Drizzle with
butterscotch topping. Keep refrigerated. Serves 8.