It 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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