Butterscotch Pecan Pie From Pielab

• 1/2 (14.1-oz.) package refrigerated piecrusts (or 1 homemade 9-inch piecrust, rolled to 1/8-inch thickness)
• 3/4 cup firmly packed brown sugar
• 3/4 cup dark corn syrup
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 3 large eggs, lightly beaten
• 3 tablespoons butter, melted
• 1 1/2 cups pecan halves
• 1/2 cup butterscotch morsels

1. Preheat oven to 350u0b0. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
2. Whisk together brown sugar and next 4 ingre-dients in a large bowl until smooth. Whisk in melted butter. Stir in pecans and butterscotch morsels. Pour mixture into piecrust.
3. Bake at 350u0b0 for 50 minutes or until set and slightly puffed. Cool completely on a wire rack (about 4 hours).

brown sugar, corn syrup, flour, vanilla, eggs, butter, pecan halves, butterscotch morsels

Taken from www.myrecipes.com/recipe/butterscotch-pecan-pie (may not work)