Zutaten für Butterscotch Pecan Pie
- 2 large eggs
- 1 cup corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup packed light brown sugar
- Margarine
- 2 cups pecan halves
- 1 (9-inch) unbaked pie crust
- whipped cream, as needed for rosettes
- 1/2 cup granulated sugar
- 1 (12 ounce) can evaporated milk
- 1/4 cup (1/2 stick) unsalted butter, melted
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Zubereitung von Butterscotch Pecan Pie
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 2 large eggs until lightly beaten.
- Add 1 cup packed light brown sugar, 1/2 cup granulated sugar, 1 (12 ounce) can evaporated milk, 1 cup corn syrup, 1/4 cup (1/2 stick) unsalted butter (melted), 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Whisk until well combined.
- Stir in 2 cups pecan halves.
- Pour the filling into your favorite 9-inch unbaked pie crust.
- Bake for 50-55 minutes, or until the center is just set and the edges are golden brown. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack. This allows the filling to set properly.
- Once completely cool, decorate the edge of the pie with rosettes of whipped cream before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
155g
Fat
19g
Carbs
24g
