Butterscotch Pecan Pie Recipe
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!
Servings: 10 slices
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.
- 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
*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.
**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.