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1
Preheat the oven to 350 degrees.
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2
While the oven preheats, put your pie shell in the refrigerator to keep it cool.
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3
FILLING:
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4
Using an electric mixer, cream the butter on high speed, gradually adding the sugars. Beat in the coffee.
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5
The mixture will remain coarse and clumpy. Beat in the eggs, one at a time, beating well after each addition.
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6
Blend in the vanilla.
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7
Add the flour and salt and blend the filling until evenly mixed.
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8
Blend in the milk, then stir in the butterscotch chips and nuts.
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9
Scrape the filling into the chilled pie shell, smoothing with a spoon.
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10
Bake the pie on the middle oven rack until the center is set, about 50 minutes, turning the pie 180 degrees about midway through the baking.
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11
When done, the top of the pie will turn dark golden brown.
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12
That's fine, and it does not mean it has over-baked.
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13
Give the pie a slight nudge to check for doneness: the filling should not move in waves, but it may jiggle near the center.
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14
Transfer the pie to a cooling rack and cool.
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15
The pie can be eaten slightly warm or at room temperature or it can be chilled for 1 to 2 hours before serving, though it is best not to serve it cold or the butterscotch chips will be hard.
