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 recipe will make a great addition to your Thanksgiving table or a gift for the holidays.

Two piece of butterscotch pie is sliced from the whole pie showing flaky crust.

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 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 the perfectly baked pecan pie to present to your family and guests.

A whole butterscotch pie is resting on a cooling rack lined with leafy napkin.

Ingredients for butterscotch pecan pie

  • 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!
A slice of butterscotch pecan pie with flaky homemade pie crust is ready to serve.

How to make Butterscotch Pecan Pie

Step 1: Prepare Pie Crust

A pie crust is fluted on the edge in a pie pan.

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.

Step 2: Toast pecan

Whole pecan pieces are being toasted in a skillet with a wooden spatula.

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

Brown sugar, butter pieces, flour, and corn syrup are combined in a pot.

In a sauce pan, combine corn syrup, brown sugar, flour, and butter and warm them up to melt, stirring occasionally.

Butterscotch chips are added to melted brown sugar syrup mixture.

Remove the pan from the heat and add the butterscotch chips. Let the mixture stand for 5 minutes.

Sugar syrup and butterscotch chip mixture is poured into beaten egg in a mixture.

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.

Chopped pecan pieces are added to butterscotch sugar mixture in a bowl.

Add pecans and stir.

Step 4: Bake

A pie pan filled with butterscotch pecan pie filling is placed on a baking sheet.

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

Slices of butterscotch pecan pie pieces are served on dessert plates
A slice of butterscotch pecan pie with flaky homemade pie crust is ready to serve.

Butterscotch Pecan Pie Recipe

Butterscotch chips take this family favorite pecan pie 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.
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Ingredients

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 375˚F.
  • 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

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!
Calories: 574kcal, Carbohydrates: 74g, Protein: 6g, Fat: 31g, Saturated Fat: 8g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 202mg, Potassium: 167mg, Fiber: 3g, Sugar: 59g, Vitamin A: 292IU, Vitamin C: 1mg, Calcium: 50mg, Iron: 2mg
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