Butterscotch Coffee Pie

Total Time: 1 hr 8 mins Preparation Time: 18 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 (9 inch) deep dish pie shells (unbaked, store bought or homemade)
• 1/2 cup soft unsalted butter
• 1 cup firmly packed light brown sugar
• 1/3 cup granulated sugar
• 1 1/2 tablespoons very finely ground powder-like coffee
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons milk
• 1 cup butterscotch chips
• 1/2 cup chopped walnuts or 1/2 cup pecans
• whipped cream or vanilla ice cream, for garnish

Recipe

• 1 preheat the oven to 350 degrees.
• 2 while the oven preheats, put your pie shell in the refrigerator to keep it cool.
• 3 filling:.
• 4 using an electric mixer, cream the butter on high speed, gradually adding the sugars. beat in the coffee.
• 5 the mixture will remain coarse and clumpy. beat in the eggs, one at a time, beating well after each addition.
• 6 blend in the vanilla.
• 7 add the flour and salt and blend the filling until evenly mixed.
• 8 blend in the milk, then stir in the butterscotch chips and nuts.
• 9 scrape the filling into the chilled pie shell, smoothing with a spoon.
• 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.
• 11 when done, the top of the pie will turn dark golden brown.
• 12 that’s fine, and it does not mean it has over-baked.
• 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.
• 14 transfer the pie to a cooling rack and cool.
• 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.