Butterscotch pecan pie is a decadent twist on classic pecan pie, thanks to the addition of butterscotch chips. A flaky, buttery crust is paired with a gooey pecan-butterscotch filling to create the perfect homemade fall dessert, & using just 8 simple ingredients!
On a floured surface, roll out your pie dough into a large disc, about ⅛" thick. Transfer your dough into a 9-inch pie pan and gently press it into the pan.
Use a paring knife or scissors to cut off any excess dough, leaving about ½" of overhang. Fold the overhang underneath itself so that it's leaning on the edge of the pie plate, and crimp the edges with a fork. Place in the refrigerator to chill.
In a medium saucepan, combine the butter, corn syrup, brown sugar, and salt over medium-low heat, until butter is melted. Remove from the heat and stir in butterscotch chips. Let the mixture sit for 5 minutes.
Pour ¼ cup of the butterscotch mixture over the beaten eggs, whisking continuously. This will help to temper the eggs. Add another ¼ cup, stir, then add the rest of the mixture, continuing to whisk until fully incorporated. Stir in the pecans.
Pour the pie filling into your prepared pie crust and place onto the foil-lined baking sheet.
Bake for 60-65 minutes on lower oven rack, or until most of the pie seems stable with just a slight jiggle left in the middle when moved.
Recipe Instructions
MEET MARYANNE 👋
I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!