Friday, September 19, 2008

A fabulous pie!

Paula Deen's Butterscotch Blondie PieIt can't be an Aggieland Mommy picture without my cool Aggie plate compliments of my friend Elizabeth. We were both moving at the same time and when I went to her house to pick up boxes, she gave me this fabulous set of dishes, she knew how much I bleed maroon. Thanks so much Elizabeth!
Butterscotch Blondie Pie
1/2 (15 oz box) refrigerated pie crust
1/2 c firmly packed brown sugar
1/2 c sugar
1/2 c all purpose flour
1/2 c butter, melted
1/4 c dark corn syrup
3 large eggs
1 c butterscotch morsels
1 c toasted chopped pecans
Garnish: ice cream & butterscotch topping
1. Preheat oven to 350.
2. On a lightly floured surface, unroll pie crust. Roll pastry into a 12" circle. Press pie crust into a 9" pie plate, crimping edges if desired.
3. In a medium bowl, combine sugar & flour. Whisk in melted butter, corn syrup, and eggs until mixture is smooth.
4. Stir in butterscotch morsels & pecans. Spoon mixture into prepared pie crust. Bake 40-45 minutes, or until center is set. Cool at least 30 minutes before cutting.
This pie tastes best warm with ice cream and butterscotch drizzled over the top.

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