Butterscotch Pecan Pie
Butterscotch Pecan Pie is the perfect fall dessert. The pecan and butterscotch mixture fills a flaky pie crust for the ultimate pecan pie.
Servings: 8
Cost: $12.69, $1.59 per Servings
Ingredients
- 1 ½ cups Butterscotch Chips
- 2 tablespoons butter melted
- 3 eggs lightly beaten
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 ½ cups pecan halves
- 1 9 inch unbaked pie crust
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place 1½ cups butterscotch chips and 2 tablespoons melted butter in a large microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until melted and smooth.
- Let the butterscotch mixture cool slightly. Stir in 1 cup light corn syrup, 3 lightly beaten eggs, and 1 teaspoon vanilla extract until well combined.
- Fold in 1½ cups pecan halves.
- Pour the mixture into 1 unbaked 9-inch 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: 538kcal | Carbohydrates: 76g | Protein: 5g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 299mg | Potassium: 126mg | Fiber: 2g | Sugar: 59g | Vitamin A: 219IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 1mg
