This week we sent Butterscotch Blondie pie all the way to Baltimore to our awesome friend Carmen!

Carmen is one of the sweetest, funniest, most awesome-to-hang-around-with girls we know. She also happens to be the owner of a fantastic shop called Trohv (where, coincidentally, you can find lots of 1canoe2 products!) There are two Trohv locations, one in Baltimore and one in Washington DC. So, if you happen to be in or near that area make sure to stop! Carmen is one of our longest standing wholesale customers. She ordered from us at our VERY first wholesale show, when, we realize now, we really didn’t know exactly what we were doing. We couldn’t be more excited to be a part of what she is doing at Trohv!


Butterscotch Blondie Pie


1 recipe for a single pie crust
1⁄2 cup firmly packed brown sugar
1⁄2 cup sugar
1⁄2 cup all-purpose flour
1⁄2 cup butter, melted
1⁄4 cup dark corn syrup
3 large eggs
1 cup butterscotch-flavored morsels
1 cup toasted and chopped pecans


Preheat oven to 350˚
On a lightly floured surface, roll out the pie crust and press into a 9-inch pie plate, crimping edges if desired. In a medium bowl, combine sugars and flour. Whisk in melted butter, corn syrup, and eggs until mixture is smooth. Stir in butterscotch morsels and pecans. Spoon mixture into prepared pie crust. Bake for 40 to 45 minutes, or until center is set. Cool at least 30 minutes before cutting. Serve warm. Garnish with butterscotch topping and vanilla ice cream, if desired.

:: Carrie ::