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  "Meatless Friday: Bourbon Butterscotch Pecan Pie" by Karen Ullo (CatholicMom.com) Copyright 2019 Karen Ullo. All rights reserved.[/caption] If those four words don’t make your mouth water, you should probably check your pulse. As my Christmas gift to you, here is my favorite all-purpose Holiday Pie that never fails to impress. Merry Christmas, and may it be delicious!

Bourbon Butterscotch Pecan Pie

3 T butter, melted ¼ tsp. salt ¼ tsp. cinnamon 1 cup light corn syrup 3 T bourbon whiskey 1 T vanilla extract 1 T flour ¾ cup brown sugar 4 large eggs 1 cup pecan pieces or halves 2/3 cup butterscotch chips 1 deep dish pie shell Preheat oven to 325◦. Melt butter in a mixing bowl. Add salt and corn syrup. Mix well. Add bourbon, vanilla, cinnamon, and flour. Stir. Add sugar, and mix well. Add eggs one at a time, and mix well after each. Poke your thawed pie shell with a fork in many places to prevent bubbling. Place pecans and butterscotch chips on the bottom of the pie shell and pour batter over them. (Have the pie shell on a cookie sheet to contain any spills and for ease of getting into/out of the oven.) Bake for 1 hour or until set. It’s a good idea to cover the crust edges with foil to prevent over-browning. Enjoy!
Copyright 2019 Karen Ullo