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A slice of the best butterscotch pecan pie without corn syrup on a blue plate
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Butterscotch Pecan Pie Recipe
Prep Time
1 hr
Cook Time
45 mins
 
This Butterscotch Pecan Pie recipe is a fun fall twist on the classic pecan pie! Butterscotch chips are mixed with the brown sugar pecan filling and the result is a sweet and nutty pie that has all the flavors of fall! This Butterscotch Pecan Pie recipe is made without corn syrup too!
Course: Dessert
Cuisine: American
Keyword: Butterscotch Pecan Pie
Servings: 10 servings
Author: Michelle
Ingredients
Crust
  • 1 1/2 cups all purpose flour
  • 3/4 tsp salt
  • 1/2 cup 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 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
  1. 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).
  2. 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.
  3. Cover and chill for at least 30 minutes.
Butterscotch Pecan Pie
  1. Preheat oven to 350 degrees.
  2. 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).
  3. Gently press pie dough into pie plate, and remove any excess edges (leaving about 1/4”-1/2” of overhang).
  4. Roll or fold the dough overhang underneath itself, so the dough rests on the edge of the pie plate, and crimp the edges.
  5. 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.
  6. Add in the toasted pecans and the butterscotch chips. Mix.
  7. Pour filling into your prepared pie crust and cover the edges with a pie shield.
  8. Bake for 45-50 minutes, or until the center only slightly jiggles when the pie dish is gently moved or tapped.
  9. 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!).
  10. Top with ice cream, whipped cream and/or caramel sauce.
  11. Enjoy!
Recipe Notes

*To toast pecans, spread them in an even layer on a baking sheet lined with parchment paper. Toast them at 350 degrees for 8-10 minutes. They can burn quickly so keep an eye on them. Allow them to cool before chopping.

**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.