Butterscotch Pecan Pie
Butterscotch Pecan Pie is a delicious twist on a classic recipe. The combination of butterscotch with traditional pecan pie is rich and decadent.
Servings: 8
Calories: 521kcal
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!
Notes
Refrigerate the leftovers, covered for up to 4 days.
Nutrition
Calories: 521kcal | Carbohydrates: 75g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 284mg | Potassium: 122mg | Fiber: 2g | Sugar: 59g | Vitamin A: 219IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 1mg
