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

Butterscotch Pecan Pie Recipe

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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.
Course Dessert
Cuisine Western
Keyword butterscotch chips, butterscotch pecan pie, holiday, holiday gift basket, pecan pie, Thanksgiving, thanksgiving dessert, thanksgiving pie
Prep Time 10 mins
Bake time 55 mins
Total Time 1 hr 5 mins
Servings 8
Calories 574
Author Holly Ford



  • 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.


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