- 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
- Preheat the oven to 350 degrees.
- While the oven preheats, put your pie shell in the refrigerator to keep it cool.
- Using an electric mixer, cream the butter on high speed, gradually adding the sugars. Beat in the coffee.
- The mixture will remain coarse and clumpy. Beat in the eggs, one at a time, beating well after each addition.
- Blend in the vanilla.
- Add the flour and salt and blend the filling until evenly mixed.
- Blend in the milk, then stir in the butterscotch chips and nuts.
- Scrape the filling into the chilled pie shell, smoothing with a spoon.
- 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.
- When done, the top of the pie will turn dark golden brown.
- That’s fine, and it does not mean it has over-baked.
- Give the pie a slight nudge to check for doneness: the filling should not move in waves, but it may jiggle near the center.
- Transfer the pie to a cooling rack and cool.
- 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.