Butterscotch pecan pie is a pecan lover’s dream dessert. Butterscotch chips take this family favorite to the next level with its nutty butterscotch flavor. This southern classic pie will make a great addition to your Thanksgiving table or a gift for the holidays.
My family loves pecan pie. A good, nutty, sweet, chewable pecan pie is irresistible. The beautiful deep brown color of the filling, adorned with fluted pie crust made from scratch, is a sight to behold. Especially for Thanksgiving and throughout the holiday season.
The addition of butterscotch chips gives this classic southern pecan pie a fun twist that everyone will love. This rich pecan pie with butterscotch takes a wonderful “plain” pie to a gourmet level without much effort.
This butterscotch pecan pie recipe from scratch is easy to make and it browns beautifully. Don’t be overwhelmed by the pictures–you can do it! My pie baking tips will help you create the perfectly baked pecan pie to present to your family and guests.
Ingredients you’ll need
- corn syrup
- light brown sugar
- flour – a tiny amount is needed to thicken the filling
- butter
- butterscotch chips
- 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
Step 1: Prepare Pie Crust
Prepare the pie crust in a 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.
Step 2: 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 3: Make pecan pie filling
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.
Step 4: Bake
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.
Serving Suggestion
Serve at room temperature or chill for several hours before serving. Garnish with vanilla ice cream or whipped cream.
More Pie Recipes
Butterscotch Pecan Pie Recipe
Equipment
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
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!