Butterscotch Pecan Pie Recipe
We love this Butterscotch Pecan Pie recipe during the fall season. The classic pecan pie gets a makeover with a butterscotch brown sugar pecan filling that’s sweet, gooey, and nutty. Baked in a flaky pie crust, this pecan butterscotch pie is to die for.
Flaky Pecan Butterscotch Pie
I’ve always been of the opinion that butterscotch is the unsung hero of fall.
While pumpkin spice lattes and apple pie are everywhere you look (with good reason—they are classic recipes because they’re delicious), the perfect nutty and buttery butterscotch flies under the radar.
I love the rich flavor of butterscotch—it’s this toasty brown sugar and caramel flavor with a nutty butteriness that is unmatched by any other flavor. These No Bake Butterscotch Cookies and these Chocolate Chip Butterscotch Bars are often a staple on my counter during this time of year because of their irresistible qualities.
Another staple on my Thanksgiving table? If it’s not his German Chocolate Pecan Pie or this Apple Butter Pumpkin Pie, it’s this Butterscotch Pecan Pie.
Move aside pumpkin and apple, there’s a new kid in town and he’s here to stay.
Three Reasons This Is THE Pie Of The Season:
- No Corn Syrup: I love this butterscotch pecan pie because it’s made without corn syrup. The pecan pie filling is a combination of brown sugar, eggs, and butter (among other things) and it creates the same gooey texture as corn syrup, but it’s richer and more flavorful.
- Butterscotch: I already waxed enough poetry about butterscotch having my heart, but truly it’s such a unique flavor and it really pairs so well with the flavors of classic pecan pie. It’s sweet and rich and not the usual Thanksgiving pie.
- Flaky Pie Crust: Guys, I’m going to be that person and tell you that you’ve got to make your own homemade pie crust. I’m all for time-saving hacks, but store-bought pie crust is not one of them. Homemade takes no time at all and the crust is so much richer, flakier, and overall better.
So if you’re looking for a different pecan pie recipe…this is THE ONE. Like, I’ll take you to have and to hold; in sickness and in health; love you forever and always.
Butterscotch Pie With Pecans Ingredients:
- granulated sugar and brown sugar
- flour: we use flour in both the pecan butterscotch pie filling and the pie crust.
- water: ice cold water is essential to making a really flaky pie crust.
- butter: unsalted butter is used in both the pie crust and the filling. Yes, unsalted butter.
- eggs
- butterscotch chips
- pecans
- vanilla extract
- salt
How To Make Homemade Butterscotch Pecan Pie:
- Crust: We are going to start with the crust. In a standing mixer or a large bowl using a fork or pastry cutter, mix flour and salt together. Add in cold and cubed butter, working it into the flour mixture until the butter is about the size of peas and the texture is coarse crumbs. Add in ice water until the crust just comes together. Pat into a disc, wrap in plastic wrap, and refrigerate at least 30 minutes.
- Pecans: If desired (and you should desire), toast your pecans first. It brings out a lot of flavor. Toast at 350 degrees for 8-10 minutes.
- Assembly: On a lightly floured surface, roll out your dough until it’s about 1/4″ thick. Gently fold the crust back over your rolling pin so you can easily transfer it to your pie dish. Press the crust gently into the dish, then remove any excess crust overhang, leaving about 1/2″ overhang. Fold the overhang underneath and then crimp the crust. Set aside.
- Filling: Whisk granulated sugar, brown sugar, eggs, melted butter, vanilla extract, and salt together. Next, add in toasted pecans and butterscotch chips. Pour into the crust.
- Bake: Bake the pie for about 40-45 minutes, or until the center jiggles slightly when gently shaken.
- Cool: Allow the pie to cool at least 60 minutes to ensure the filling has set.
- Serve: Top with whipped cream or ice cream.
Storage Tips:
Due to the eggs in the filling, butterscotch pecan pie shouldn’t be left out more than 2-3 hours at room temperature. Once the pie has cooled, if you are not serving it right away, store it in the fridge.
Make Ahead:
You can make this ahead of time. I actually really like to bake this a day ahead of time. Then, I like to let it come to room temperature before I serve it so it gets nice and gooey.
Let’s talk Butterscotch Pecan Pie Tips & Tricks:
- I chopped the pecans in this recipe, but you can leave them whole. I find it easier to slice a pecan pie with chopped nuts, but that’s just a personal preference.
- Yes, this recipe does call for the pecans to be toasted in the oven first. Why do you need to toast pecans for pecan pie? Well, again, it’s personal preference, but toasting nuts brings out a richer flavor. It adds to the overall taste of this butterscotch pecan pie.
- You can serve this pie warm, at room temperature or cold. It’s gooey-er if it’s served warm or at room temperature, but it almost felt richer when served cold.
- I’d serve this with ice cream, whipped cream and/or a caramel or praline sauce. Go big or go home, right?
Butterscotch Pecan Pie Recipe
Ingredients
Crust
- 1 1/2 cups all purpose flour
- 3/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 4-5 Tbsp ice water
Butterscotch Pecan Filling
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 4 eggs, large
- 1/2 cup all purpose flour
- 3/4 tsp vanilla extract
- 1/2 tsp salt
- 1 cup butterscotch chips
- 1 cup chopped pecans, toasted*
Toppings
- Ice Cream
- Whipped Cream
- Caramel Sauce
Instructions
Crust
- In a large bowl mix flour and salt together. Cut in the butter, using a fork or pastry blender, until the mixture resembles coarse crumbs (you can also do this was a standing mixer on low).
- Add in the ice water, 1-2 Tbsp at a time until the dough just comes together. Once the dough comes together, turn out onto a floured surface and pat into a ball or a disc.
- Cover and chill for at least 30 minutes.
Butterscotch Pecan Pie
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper and toast the pecans for about 8-10 minutes. Keep an eye on them, as they can burn very quickly. Allow to cool.
- On a floured surface, roll out your pie dough into a large circle, about 1/8-1/4” thick. Transfer your pie dough to a 9” deep dish pie plate (I transfer the dough by loosely rolling it around my rolling pin and then unrolling it over my pie plate).
- Gently press pie dough into pie plate, and remove any excess edges (leaving about 1/4”-1/2” of overhang).
- Roll or fold the dough overhang underneath itself, so the dough rests on the edge of the pie plate, and crimp the edges.
- In a large bowl, whisk granulated sugar, brown sugar and melted butter together. Add in the eggs, flour, salt and vanilla extract. Whisk until combined.
- Add in the toasted pecans and the butterscotch chips. Mix.
- Pour filling into your prepared pie crust and cover the edges with a pie shield.
- Bake for 45-50 minutes, or until the center only slightly jiggles when the pie dish is gently moved or tapped.
- Allow to cool at least 1 hour before serving (otherwise the filling won’t stay in the crust). This pie can be served warm, at room temperature or cold (I loved it cold!).
- Top with ice cream, whipped cream and/or caramel sauce.
- Enjoy!
Notes
**If you have extra pie dough, you can re-roll it and use cookie cutters to make decorative shapes. Bake them in a 350 degree oven on a baking sheet lined with parchment paper for 15 minutes or so, or until lightly golden brown.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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Updated 2025.
Meet Michelle
I’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy!
If I’m not baking, I’m probably reading a good book with a cup a coffee in hand.
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