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°F.
- Place the pie crust in a 9-inch pie pan and crimp the edges as desired.
- In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until well combined.
- Stir in the butterscotch chips and chopped pecans.
- Pour the filling into the prepared pie crust and spread it evenly.
- Bake for 50–60 minutes, until the edges are set and the center is slightly jiggly. Cover the crust edges with aluminum foil if they begin to brown too quickly.
- Remove the pie from the oven and let it cool completely before slicing and serving.
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
