Butterscotch Pecan Pie
Indulge in rich, caramelized bliss with this Butterscotch Pecan Pie, a decadent twist on the classic pecan pie! Featuring a luscious, homemade butterscotch filling made with butter, brown sugar, and heavy cream, this pie is perfectly balanced with a touch of vanilla and the nutty crunch of toasted pecans. Nestled in a flaky, golden crust and baked to perfection, the silky filling sets with just the right wobble for an irresistible texture. Ideal for holidays, special gatherings, or whenever you crave an elegant dessert, this pie is easy to prepare in under 20 minutes of active time. Serve it with whipped cream or a scoop of vanilla ice cream for a show-stopping finale that will have everyone swooning. Keywords: Butterscotch Pecan Pie, pecan pie twist, butterscotch filling, decadent dessert, holiday pie recipe.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 piece Pie crust (9-inch, unbaked)
- 4 tablespoons Unsalted butter
- 1 cup Brown sugar (light or dark)
- 1 cup Heavy cream
- 2 teaspoons Pure vanilla extract
- 1 cup Dark corn syrup
- 3 pieces Large eggs
- 0.5 teaspoons Salt
- 1.5 cups Pecans (halves or chopped)
- Optional whipped cream or vanilla ice cream (for serving)
Instructions
Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish and crimp the edges as desired. Set the crust aside.
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream. Continue to cook, stirring constantly, until the mixture is smooth and begins to simmer. Remove the pan from heat and stir in the vanilla extract. Allow this butterscotch mixture to cool slightly.
In a large mixing bowl, whisk together the dark corn syrup, eggs, and salt until well combined. Gradually add the cooled butterscotch mixture to the bowl, whisking constantly to avoid cooking the eggs.
Place the pecans evenly across the bottom of the prepared pie crust. Pour the butterscotch filling over the pecans, making sure they are evenly distributed.
Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set but still slightly wobbly in the center. The edges should be golden brown.
Remove the pie from the oven and allow it to cool completely on a wire rack. The filling will set further as it cools.
Once cooled, slice and serve the pie with whipped cream or vanilla ice cream, if desired.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 283 mg | 12% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 50.3 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 175 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
