Sweetie Pie!

Pecans, chocolate, coconut, and butterscotch pieces are layered on top of the pie shell to make this spectacular dessert.

Recipe from Midwest Living
Ingredients
  •  Southmoreland's Pastry for Single-Crust Pie (see recipe)
  • 1   cup graham cracker crumbs
  • 1/4  cup butter, melted
  • 1   cup finely chopped pecans
  • 1 1/2  cups milk chocolate pieces or semisweet chocolate pieces
  • 1   cup flaked coconut
  • 1   cup butterscotch-flavored pieces
  • 1   cup pecan halves
  • 1  14  ounce can (1-1/4 cups) sweetened condensed milk
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How to Make Sweet Potato Pie

You know fall is in the air when sweet potato pies start appearing on dinner tables. Serve this with some ice cream and you will have a perfect autumn treat.

Directions
1. 
Prepare and roll out Southmoreland's Pastry for Single-Crust Pie. Line a 9-inch pie plate as directed. Line pastry with a double thickness of foil. Bake in a 375 degree F 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 F 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.

nutrition information

Per Serving: cal. (kcal) 752, Fat, total (g) 49, chol. (mg) 37, sat. fat (g) 22, carb. (g) 75, fiber (g) 5, pro. (g) 9, vit. A (IU) 340, vit. C (mg) 1, sodium (mg) 304, calcium (mg) 162, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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