Bob Terwilliger wrote:
>
> Butterscotch Pecan Pie
>
> 3 eggs slightly beaten
> 1 cup sugar
> 1 cup dark corn syrup
> 1/4 cup heavy cream
> 1 teaspoon vanilla
> 1-1/4 cups pecans
> 1 unbaked (9-inch) pie crust
>
> Preheat oven to 350'F. In medium bowl with fork, beat eggs slightly. Add
> cream, sugar, corn syrup, and vanilla; stir until well blended. Stir in
> pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted
> halfway between center and edge comes out clean. Cool on wire rack. Makes 8
> servings.
>


Bob:

What makes this "butterscotch"? Except for the heavy cream it is
pretty identical to every Pecan Pie recipe I've ever made.
(OK, does the cream make all the difference?)

gloria p