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Butterscotch Blondie Pie Recipe

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This recipe for Butterscotch Blondie Pie, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley
Added: Wednesday, July 1, 2009


1/2 (15oz.) package refrigerated pie crust
1/2 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup all purpose flour
1/2 cup butter, melted
1/4 cup dark corn syrup
3 large eggs
1 cup butterscotch morsels
1 cup toasted and chopped pecans
Butterscotch topping (optional)
Vanilla Ice Cream (optional)

Preheat oven to 350. On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch pie plate, crimping edges if desired. In a medium bowl, combine sugars and flours. Whisk in melted butter, corn syrup, and eggs until mixture is smooth. Stir in butterscotch morsels and pecans. Spoon mixture into prepared pie crust. Bake for 40-45 minutes or until center is set. Cool for at least 30 minutes before cutting. Serve warm with butterscotch topping and vanilla ice cream, if desired.




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