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1
Preheat the oven to 350F.
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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.
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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.
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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.
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5
Using your thumb and index finger, crimp the edges of the pie shell.
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6
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
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7
Set the pie shell to the side while you make the filling.
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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.
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9
Stir in the pecans with a spoon or spatula, making sure they are incorporated throughout.
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10
Place the filling in the pie shell, distributing it evenly.
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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.
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12
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 hour before serving.
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13
Pecan Pie is best served at room temperature.
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14
It can be stored in the refrigerator for up to 5 days.
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15
Prepare the pecan pie filling according to the recipe above.
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16
To assemble the pie, sprinkle 1/2 cup butterscotch chips across the bottom of the pie shell, distributing them evenly.
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17
Add the pecan filling on top of the butterscotch chips.
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18
Bake as directed.
