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.