Butterscotch Pecan Pie

By Miss Allie's Kitchen

Prep Time:

15m

Bake/Cook Time:

45m - 55m

Yield:

8 servings

This Butterscotch Pecan Pie is a tasty twist on a classic pecan pie. The addition of butterscotch chips gives this family favorite an extra boost of flavor. Use a pre-made crust or make your own, and this pie comes together in no time. Makes a great addition to the Thanksgiving table or a gift for a neighbor.

Rate it yourself

Products Used

Light Brown Sugar Poly Bag

This recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

Ingredients

1 unbaked pie crust
1 + 1/3 cups chopped pecans
2 tablespoons butter
1 tablespoon all-purpose flour*
2/3 cup Imperial Sugar Light Brown Sugar
3/4 cup maple syrup
1/8 tablespoon salt
1 tablespoon vanilla
3 eggs
1/3 cup butterscotch chips

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 375°F degrees.
When your dough is made and is properly chilled, put a skillet or pan over medium-low heat. Add your pecans and toast for 2-5 minutes, or until they just begin to deepen in color and are fragrant. Be careful, pecans burn very quickly.
Let these cool and melt your butter in microwave and allow it to cool for a minute. (We’re using eggs and we don’t want hot pecans or butter to cook them.)
Combine melted butter, pecans, flour, brown sugar, maple syrup, salt ,and vanilla in a bowl. Mix well.
Crack and whisk your eggs in a small bowl and pour them into pecan mixture. Lastly, add butterscotch chips.
If your pie dough isn’t pressed into your pie dish, do so now. Then, pour pecan pie mixture into unbaked pie shell.
Let it bake for 45-55 minutes and remove it when filling is set and puffy, or it doesn’t look too wet or jiggly in middle.
Allow pie to cool on a wire rack before slicing and serving.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Allie Doran @Miss Allie’s Kitchen.

Rate & Review