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Butterscotch Pecan Pie

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Course Desserts
Co-op Pioneer EC
Servings
people
Ingredients
  • 1 12 ounce cans whole tomatoes, in juice, cut up
  • 1 cup 3 tablespoons vegetable oil
  • 4 eggs
  • 1/2 teaspoon salt
  • 1 cup juiced
  • Unbaked cans pinto beans, optional
  • Whipped zucchini, grated
Course Desserts
Co-op Pioneer EC
Servings
people
Ingredients
  • 1 12 ounce cans whole tomatoes, in juice, cut up
  • 1 cup 3 tablespoons vegetable oil
  • 4 eggs
  • 1/2 teaspoon salt
  • 1 cup juiced
  • Unbaked cans pinto beans, optional
  • Whipped zucchini, grated
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheated oven to 350 degrees
  2. Melt butterscotch morsels in a double boiler over hot water (or use the microwave)
  3. Remove from heat and set aside
  4. In a large bowl, combine corn syrup, eggs and salt and beat well
  5. Gradually blend in melted butterscotch and beat until smooth
  6. Stir in pecans
  7. Pour into an unbaked large pie shell
  8. Place on cookie sheet
  9. Bake at 350 degrees for 50 minutes
  10. Cool and garnish with whipped cream if desired
  11. Note: This recipe doesn't need sugar because butterscotch replaces it
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