Decadent Butterscotch Pecan Pie Recipe
Butterscotch pecan pie is a pecan lover’s dream dessert. Butterscotch chips take this family favorite to the next level with its decadent flavor. This southern classic pie recipe will make a great addition to your Thanksgiving table or a gift for the holidays.
Does your family love pecan pie?
A good, nutty, sweet, chewable pecan pie is irresistible. The beautiful deep brown color of the filling, adorned with fluted buttery pie crust made from scratch, is a sight to behold, especially for Thanksgiving and throughout the holiday season.
Butterscotch chips for pecan pie
The addition of butterscotch chips gives this classic southern flair and richness. It takes a wonderful “plain” pie to a gourmet level without much effort.
This classic butterscotch pecan pie recipe is easy to prepare with a light and flaky homemade pie crust. The pie filling browns beautifully. Don’t be overwhelmed by the pictures–you can do it!
My pie baking tips will help you create a perfectly baked pie to present to your family and guests–a beautiful ending to a special meal or festive occasion.
What is butterscotch pie made of
- corn syrup – use light corn syrup
- light brown sugar
- flour – a tiny amount is needed to thicken the filling
- butter
- butterscotch chips – you can buy them at most stores in N. Americas
- eggs – they hold the filling together so that it doesn’t fall apart.
- vanilla – flavor booster
- pecans – Toast your pecans before you add to the filling. It makes a difference in the taste and texture. You will get a nuttier and tastier pecan pie.
- Pie crust (9-inch) – either homemade or store-bought. I recommend using a homemade pie crust if you can. Try my lard and butter pie crust recipe. It’s a killer!
Helpful Pie Baking Tips
- Lower your oven shelf to the bottom 1/3 or 1/4 position; pies need a long baking time. And the higher the oven shelf is, the more browning occurs. If you bake the pie on the lower shelf, it prevents the top crust from browning too much.
- Place a large baking pan (lined with foil) underneath the pie pan to catch overflowing juice droppings for easy clean-up.
- If you have a baking stone or baking steel, put it on the lowest rack of your oven, but not touching your baking pan directly. The heat from the baking stone (steel) will rise and cook the bottom crust quickly, making it nice and crisp. Big difference!
How to make Butterscotch Pecan Pie
Light and flaky pie crust
Prepare the pie crust in a 9-inch pie pan. I like to brush the bottom of crust with beaten egg whites (optional). Keep the pie crust in the refrigerator to chill until ready to use.
Pecan pie filling
Step 1: Toast pecan
Toast pecans in a skillet over medium to medium low heat until you smell the nutty fragrance and the pecans are lightly browned on the surface. Remove the pecans from the skillet and place them on a chopping board. Chop pecans coarsely; set aside to cool.
Step 2: Warm up the filling ingredients
In a sauce pan, combine corn syrup, brown sugar, flour, and butter and warm them up to melt, stirring occasionally.
Step 3. Add butterscotch chips
Remove the pan from the heat and add the butterscotch chips. Let the mixture stand for 5 minutes.
Step 4. Combine filling and eggs
In a large mixing bowl, whisk eggs and vanilla until frosty. Pour the butterscotch filling mixture into eggs a little at a time to temper the eggs. Keep pouring the filling mixture little by little as you mix gently.
Step 5. Add pecan
Add pecans to the mixture and stir.
Bake butterscotch pecan pie
Pour the pecan pie filling in a prepared pie crust. Place pie pan on a large baking sheet and bake in a preheated 375˚F oven for 45-55 minutes, until the filling has puffed up a little and cracked slightly on the sides. The center of the pie may wobble but it shouldn’t be soupy. Let the pie cool on a rack.
How to store and freeze pecan pie
To store a freshly baked pecan pie, let the pie cool completely. Then loosely wrap it in plastic wrap or aluminum foil. Store the wrapped pie in the refrigerator for up to four days.
To freeze, wrap the cooled pie in plastic wrap or aluminum foil and place it in another freezer-safe container, a zip-top bag, an airtight storage container, or even more aluminum foil. Place the pie in the freezer and store up to two months.
More Pie Recipes
If you are a pie lover as much as I am, check out my pie recipes. Some of my favorites are:
- Maple Blueberry Pie
- Old-fashioned Deep Dish Apple Pie Recipe
- No Corn Syrup Pecan Pie Recipe
- Coconut Cream Pie
Decadent Butterscotch Pecan Pie Recipe
Ingredients
- 1 unbaked light and flaky pie crust
- 1 cup light corn syrup
- 1/2 cup light brown sugar
- 1 tablespoon flour
- 4 tablespoons unsalted butter, diced
- 2/3 cup butterscotch chips
- 3 large eggs
- 1-1/2 teaspoons vanilla extract
- 1 pinch salt
- 2 cups pecan halves
Equipment
Instructions
- Prepare the pie crust in a pie pan. Keep the pie crust in the refrigerator to chill until ready to use. Preheat the oven to 375ËšF.
- Toast pecans in a skillet over medium to medium low heat until you smell the nutty fragrance and the pecans are lightly browned on the surface. Remove the pecans from the skillet and place them on a chopping board. Chop pecans coarsely; set aside to cool.
- In a sauce pan, combine corn syrup, brown sugar, flour, and butter and warm them up to melt, stirring occasionally. Remove the pan from the heat and add the butterscotch chips. Let the mixture stand for 5 minutes.
- In a large mixing bowl, whisk eggs and vanilla until frosty. Pour the butterscotch filling mixture into eggs a little at a time to temper the eggs. Keep pouring the filling mixture little by little as you mix gently. Add pecans and stir.
- Pour the pecan pie filling in a prepared pie crust. Place pie pan on a large baking sheet and bake in a preheated 375˚F oven for 45-55 minutes, until the filling has puffed up a little and cracked slightly on the sides. The center of the pie may wobble but it shouldn’t be soupy. Let the pie cool on a rack.
- Serve at room temperature or chill for several hours before serving. Garnish with vanilla ice cream or whipped cream.
Notes
- Lower your oven shelf to the bottom 1/3 or 1/4 position; pies need a long baking time. And the higher the oven shelf is, the more browning occurs. If you bake the pie on the lower shelf, it prevents the top crust from browning too much.
- Place a large baking pan (lined with foil) underneath the pie pan to catch overflowing juice droppings for easy clean-up.
- If you have a baking stone or baking steel, put it on the lowest rack of your oven, but not touching your baking pan directly. The heat from the baking stone (steel) will rise and cook the bottom crust quickly, making it nice and crisp. Big difference!
Love pecans! And particularly like them in pie. This looks terrific — my kind of dish. Thanks!