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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 10 |
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An old one from BH&G. I've, also, made by interchanging the butterscotch chips with white chocolate chips. Ingredients:
1 single-crust pie pastry |
1 cup graham cracker crumbs |
1/4 cup butter, melted |
1 cup pecans, finely chopped |
1 1/2 cups milk chocolate pieces or 1 1/2 cups semisweet chocolate pieces |
1 cup flaked coconut |
1 cup butterscotch chips |
1 cup pecan halves |
sweetened condensed milk (1 1/4 cups) |
Directions:
1. Prepare pastry for a single-crust pie and line with it a 9-inch pie plate as directed by package instructions. Place over the uncooked pastry a double thickness of foil. Bake in a 375 degree oven for 10 minutes. Remove foil. Cool slightly on a wire rack.
2. Meanwhile, in a small bowl, combine cracker crumbs and melted butter; toss to mix well. Spread cracker mixture evenly over bottom of the partially baked pastry crust.
3. Over cracker mixture, evenly layer: finely chopped pecans, 1 cup of the chocolate pieces, the coconut, butterscotch pieces, the remaining 1/2 of the chocolate pieces and pecan halves. Gently pour condensed milk over entire pie.
4. Bake in the 375 degree oven about 30 minutes or until condensed milk turns golden brown. Cool on a wire rack for at least 1 hour. Cover and refrigerate any leftovers.
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