Butterscotch Coffee Pie


1 9" pie shell, deep dish
1 stick butter, melted
1 c packed brown sugar
1/3 c granulated sugar
1 1/2 TB instant coffee grounds
2 eggs
1 tsp vanilla
1/2 c flour
1/4 tsp salt
2 TB milk
1 c butterscotch chips
1/2 c chopped walnuts or pecans
whipped cream or ice cream for garnish


Preheat oven to 350 degrees.
If using a frozen pie crust, thaw to room temperature.
Using an electric or hand mixer, cream the butter on high speed, gradually adding the sugars. Beat in the coffee.
Beat in the eggs, one at a time, beating well after each addition.
Blend in vanilla.
Add the four and salt and blend the filling until evenly mixed.
Stir in the milk, then the butterscotch chips and nuts.
Pour mixture into pie shell and bake 50 minutes or until set.
Serve with whipped cream or ice cream.
This pie is best served warm.