Butterscotch Pecan Pie is an easy twist on classic pecan pie with rich butterscotch flavor in every bite. It costs about $12 to make and takes just 7 ingredients and 20 minutes of prep.
I love making this pie when we have family gathered around the table during the holidays. The butterscotch flavor makes it feel a little different from the traditional pecan pie, and it is always fun to have a few homemade desserts for everyone to choose from.
Why You’ll Love This Recipe!
- Rich flavor combination – The sweet, caramel-like butterscotch pairs beautifully with the nutty crunch of pecans for a pie that feels both classic and elevated.
- Just 7 ingredients – Butterscotch chips, butter, eggs, corn syrup, vanilla, pecans, and a pie crust. No candy thermometer needed.
- Holiday-ready – A show-stopping dessert that fits perfectly on any Thanksgiving or Christmas dessert table.
- Make-ahead friendly – The pie sets well and can be baked a day in advance, making holiday prep less stressful.
I’ve made plenty of holiday pies over the years, and I love finding simple ways to give a classic recipe a new flavor. Adding butterscotch chips to pecan pie makes this version especially rich without making the recipe complicated.
You might also love Texas Pecan Pie, Pecan Pie Cheesecake Recipe or Pecan pie cookies.
How Is This Different From Regular Pecan Pie?
Classic pecan pie gets its sweetness from corn syrup and brown sugar. This version swaps the brown sugar for melted butterscotch chips, so the filling tastes a little richer and buttery. Same gooey center, same crunchy pecans and the same easy method.
Ingredients
- Butterscotch Chips – These melt into the filling and give it a rich, caramel-like flavor. Melt them gently in short bursts. If they get too hot, they can turn thick and grainy instead of smooth.
- Butter – Melted butter adds richness and helps create the gooey texture in the filling. Unsalted butter works best so you can control the saltiness.
- Eggs – Lightly beaten eggs bind the filling together and give the pie its custard-like texture.
- Light Corn Syrup – Essential for a smooth, glossy filling that sets properly. It adds sweetness while preventing crystallization.
- Vanilla Extract – Always use pure vanilla extract for the best flavor depth.
- Pecans – Pecan halves work best for presentation and crunch, but you can also use a mix of halves and pieces if preferred.
- Pie Crust – An unbaked pie crust is needed since the filling cooks in the oven. You can use 3 Ingredient Pie Crust Recipe or store-bought for convenience.
Scroll to the bottom of the post to see the recipe card for the full list of ingredients and recipe.
Step By Step Instructions
Step 1 – Preheat the oven to 350°F. Place the butterscotch chips and butter in a large microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until smooth. Don’t rush this because overheated chips turn grainy.
Step 2 – Let the butterscotch mixture cool for about 5 minutes so it doesn’t scramble the eggs. Then whisk in the corn syrup, eggs, and vanilla until smooth.
Step 3 – Stir in the pecan halves.
Step 4 – Pour the filling into a 9-inch unbaked pie crust. Set the pie on a baking sheet to catch any drips.
Step 5 – Bake for 50–60 minutes, until the edges are puffed and set and the center jiggles just slightly when you gently nudge the pan. If the crust browns too fast, cover the edges with foil.
Step 6 – Cool on a wire rack for at least 2 hours so the filling can finish setting before you slice.
Expert Tips
- Toast the pecans. Lightly toasting the pecans brings out their nutty flavor and gives the pie extra crunch.
- Use room temperature eggs. They blend more easily into the filling for a smooth, even texture.
- Protect the crust. Cover the edges with foil or a pie shield halfway through baking to keep them from getting too brown.
- Watch for the right doneness. The edges should be set while the center still has a slight jiggle. The filling will continue to firm up as the pie cools.
- Cool before slicing. Let the pie cool completely, at least 2 hours, so the filling has time to set and the slices hold together.
- Make ahead – Bake the pie up to 2 days ahead. Once it’s completely cool, cover and refrigerate. Let it sit out about 20 minutes before serving.
Variations
- Chocolate Butterscotch Pecan Pie – Add ½ cup of semi-sweet chocolate chips to the filling for a richer, chocolatey fun twist.
- Dark Corn Syrup – Swap light corn syrup for dark corn syrup for a deeper, more molasses-like sweetness.
- Salted Caramel Drizzle – Drizzle salted caramel sauce over the baked pie for an extra indulgent finish.
- Mini Pecan Pies – Make the recipe in muffin tins with mini pie crusts for individual servings, perfect for parties and holidays.
- Nut Mix – Replace some of the pecans with walnuts or hazelnuts for a unique flavor combination.
Serving Suggestions
- Whipped Cream. Dollop each slice with whipped cream. You can use store bought or Homemade Whipped Cream.
- Vanilla Ice Cream. Each slice is so tasty with a scoop of ice cream. We love No Churn Vanilla Ice Cream but you can use any flavor you like.
- Butterscotch drizzle or sauce. If you are feeling decadent, add an extra drizzle on top.
- Butterscotch chips. Sprinkle a few on top for more butterscotch flavor.
- Nuts. Crushed pecans added on top of the pie is so yummy. We like to dollop whipped cream and then sprinkle chopped nuts on top of that.
Storage
Refrigerator – For longer storage, keep the pie covered in the fridge inside an airtight container for up to 4–5 days. Let it sit at room temperature for 20–30 minutes before serving for the best texture.
Freezer – Wrap the fully cooled pie tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
If you do not like pecans, you can substitute other nuts in this recipe. Some ideas include walnuts or almonds. Either of these options would taste great with the mixture and other ingredients.
Yes, this pie can be made ahead of time. Bake it up to 2 days in advance and store it covered in the refrigerator. It can be served chilled or brought to room temperature before serving, making it an easy dessert to prepare ahead for the holidays.
Butterscotch is made with brown sugar and butter, which gives it a deeper, molasses-like flavor. Caramel is made by cooking white sugar until it turns golden, usually with butter and cream added. That’s why this pie tastes a little richer than a regular pecan pie.
It needed more time in the oven or wasn’t cooled long enough. Bake until only the very center jiggles, then let it cool at least 2 hours before slicing.
More Easy Pie Recipes
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Butterscotch Pecan Pie
Ingredients
- 1 1/2 cups Butterscotch Chips
- 2 tablespoons butter melted
- 3 eggs lightly beaten
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves
- 1 9 inch unbaked pie crust
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Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place the butterscotch chips and butter in a large microwave safe bowl. Heat in 30 second intervals, stirring after each interval, until melted and combined.
- Let the butterscotch mixture cool slightly. Then stir in the corn syrup, eggs and vanilla extract until well combined.
- Stir in pecans.
- Pour into the pie crust.
- Bake for about 50-60 minutes until the top is slightly browned. The center will not be all the way set.
- Allow it to cool for 2 hours. Then the pie is ready to slice, serve and enjoy!
