Rich and decadent Butterscotch Pecan Pie with a gooey filling, buttery pecans, and a flaky crust. The perfect holiday dessert for Thanksgiving or Christmas.
Butterscotch Pecan Pie is a rich and decadent twist on the classic Pecan Pie Recipe, combining a gooey butterscotch filling with crunchy pecans in a flaky, buttery crust. This easy pie recipe is perfect for Thanksgiving, Christmas, or any special occasion when you want a dessert that feels indulgent and unforgettable.
With its sweet caramel-like flavor and satisfying crunch, this butterscotch pecan pie is sure to become a new holiday favorite. You might also love Texas Pecan Pie, Pecan Pie Cheesecake Recipe or Pecan pie cookies.
Table of contents
Why We 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.
- Easy to make – Uses simple pantry ingredients and just a few steps, making it approachable even for beginner bakers.
- Flaky, buttery crust – Provides the perfect contrast to the gooey filling and adds a satisfying texture to every bite.
- 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.
Ingredients
- Butterscotch Chips – Use a good-quality brand for the best flavor. They melt smoothly and give the filling its rich, caramel-like taste.
- 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.
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.
Step By Step Instructions
Step 1 – Preheat the oven to 350 degrees Fahrenheit. Place the butterscotch chips and butter in a large microwave safe bowl or double boiler. Melt in 30 second intervals, stirring after each interval, until melted and combined.
Step 2 – Let the butterscotch mixture cool slightly. Then whisk in the corn syrup, eggs and vanilla extract until well combined. Bake for about 50-60 minutes until the top is slightly browned. The center will not be all the way set.
Step 3 – Stir in pecans.
Step 4 – Pour the pecan pie filling into the pie shell. We used a 9-inch pie crust. Cool completely on a wire rack.
Expert Tips
- Toast the pecans – Lightly toasting the pecans before baking enhances their nutty flavor and adds extra crunch.
- Use room temperature eggs – This helps the filling mix smoothly and prevents curdling during baking.
- Prevent over-browning – Cover the edges of the pie crust with foil or a pie shield halfway through baking to avoid burning.
- Check for doneness – The pie is ready when the filling is set around the edges but still slightly jiggles in the center. It will firm up as it cools.
- Cool completely before slicing – Allow at least 2 hours for the pie to set so you get clean, neat slices.
- Make ahead – This pie can be baked a day in advance and stored at room temperature (covered) until ready to serve.
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
Room Temperature – Cover the cooled pie loosely with foil or plastic wrap and store at room temperature for up to 2 days.
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, you can make this pie ahead of time. Feel free to make it 2 to 3 days in advance. It tastes great at room temperature or cold so it is the perfect recipe to make ahead.
Butterscotch is made using brown sugar. Whereas, caramel is made using white sugar. Butterscotch does not include butter or cream and caramel does.
More Easy Pie Recipes
- Pumpkin Pie Recipe
- Nutella Pie Recipe
- Butternut Squash Pie Recipe
- Sweet Potato Pie Recipe
- Butterscotch Pie
More Pecan Desserts
- Butter Pecan Cheesecake
- Air Fryer Candied Pecans
- Pecan Pie Ice Cream Recipe
- Pecan Pie Bars
- Paula Deen Pecan Pie Recipe
- Chocolate Pecan Pie
We love hearing from you. Make sure to leave a comment and star review if you make this butterscotch pecan pie recipe.
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
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!
