Gooey Butterscotch Pecan Pie

pie server resting in a pan of pecan pie.

5 from 2 votes

Gooey Butterscotch Pecan Pie

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, it's an easy pie recipe that's a must-have for the holidays.

Prep Time10

Cook Time1

Cooling Time2

Total Time3 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 436kcal

Author: MaryAnne

Ingredients

1 pie crust, homemade or store-bought
2 Tablespoons unsalted butter
¾ cup light corn syrup
¼ cup light brown sugar, packed
½ teaspoon salt
¾ cup butterscotch chips
3 large eggs, room temperature
2 teaspoons vanilla extract
1 ½ cups toasted pecans, halved or chopped

Instructions

Preheat the oven to 375 degrees F. and move oven rack to lower third of oven. Line a baking sheet with a piece of foil and set aside.
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.
In a large mixing bowl, whisk the eggs and vanilla extract until well blended.
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.
Let cool for 2 hours at room temperature, then serve with your favorite toppings or refrigerate for later.

Notes

Storage: Cover pie and store in the fridge for up to 4 days.
How to freeze: After completely cooled, wrap individual slices with foil and place in a freezer-safe storage bag. Store in the freezer for up to 3 months. To thaw, place in fridge overnight.
Let it cool. For optimal gooey texture, this pie is best served chilled. However, you can also serve it at room temperature after letting it cool for 2 hours.
Make ahead: Because it's best served chilled, you can make this pie up to 48 hours ahead of time, cover, and store in your refrigerator until ready to serve.
Use toasted pecans. This will give your pie a nuttier and richer flavor than using raw pecans. To toast pecans: Spread them onto a baking sheet and place into a preheated 350 degree F. oven for 8-10 minutes.
Bake in the lower-third of your oven. This will avoid over-browning.
Use room temperature eggs. This will prevent your eggs from being cooked when adding the hot butterscotch mixture.

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