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1
Preheat oven to 350u00b0.
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2
Gently warm the corn syrup, brown sugar, and butter together in a saucepan until the butter melts.
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3
Turn off the heat and add the butterscotch chips.
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4
Scatter them around rather than dumping them in one spot; set the pan aside for 5 minutes, shaking it once or twice to move hot liquid over the chips.
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5
After 5 minutes, add the salt and whisk to smooth.
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6
Pour the mixture into a large bowl and let cool for 5 minutes.
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7
In a bowl, whisk the eggs and egg yolk together just until frothy.
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8
Whisk in the vanilla; whisk a little less than half of the hot liquid into the eggs until smooth.
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9
Add the rest of the hot liquid and whisk until smooth.
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10
Add in the pecans and stir well; turn the filling into the cooled pie shell.
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11
Using a fork, gently rake the filling to distribute the pecans evenly.
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12
Place the pie on the center oven rack and bake until the perimeter of the filling has puffed up and perhaps cracked slightly, 40-50 minutes.
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13
Rotate the pie 180u00b0 halfway through the baking, sot that the part that faced the back of the oven now faces forward.
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14
When done, the center may wobble a little, but it shouldn't seem soupy.
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15
Transfer the pie to a wire rack and let cool.
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16
Serve slightly warm or at room temperature; or let cool thoroughly; cover with loosely tented foil; refrigerate for several hours before serving.
