Where the GITS are going

[Carolyn]

Well here you are:

BUTTERSCOTH PECAN PIE

9" pie crust (recipe follows)
1 cup sugar
1/2 cup flour
1/2 cup butter
2 eggs, slightly beaten
6 oz. butterscotch morsels
1 cup pecan pieces
1 tsp. vanilla

Mix together sugar and flour. Add melted butter and blend well. Stir in eggs, butterscotch morsels, pecans, and vanilla. Pour mixture into unbaked pie crust. Bake at 325 for 1 hour or until golden brown. Pie will wiggle when done and set as it cools.

Topping:
1 lb. pecan halves
6 oz. caramel butterscotch topping

Place pecans and topping in a large microwave-safe bowl. Heat in microwave on high for 2 to 4 minutes, stirring once or twice. Pour carefully over cooled pie.

9" Pie Crust:
1 cup flour
1/2 tsp. salt
1/3 cup butter-flavored Crisco
4 to 5 TBS. cold water

Cut flour into butter-flavored Crisco. Add salt and stir in enough water to make a stiff dough. Knead slightly together. Chill dough before using.