Pecan Pie

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
3. 3
   Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
4. 4
   Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
5. 5
   Using your thumb and index finger, crimp the edges of the pie shell.
6. 6
   Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
7. 7
   Set the pie shell to the side while you make the filling.
8. 8
   To prepare the filling, using an electric mixer on medium speed, mix together the corn syrup, eggs, sugar, butter, and vanilla until a light brown color is achieved, about 3 minutes.
9. 9
   Stir in the pecans with a spoon or spatula, making sure they are incorporated throughout.
10. 10
    Place the filling in the pie shell, distributing it evenly.
11. 11
    To bake, place the pie plate on a baking sheet and bake for 55 to 60 minutes, or until the pie is firm in the middle.
12. 12
    Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 hour before serving.
13. 13
    Pecan Pie is best served at room temperature.
14. 14
    It can be stored in the refrigerator for up to 5 days.
15. 15
    Prepare the pecan pie filling according to the recipe above.
16. 16
    To assemble the pie, sprinkle 1/2 cup butterscotch chips across the bottom of the pie shell, distributing them evenly.
17. 17
    Add the pecan filling on top of the butterscotch chips.
18. 18
    Bake as directed.