Best 7 Butterscotch Pecan Pie Recipes

BUTTERSCOTCH PECAN PIE

Steps:

• Preheat oven to 400* In medium bowl, beat eggs slightly.
• Add corn syrup, salt, vanilla, brown sugar and butter; mix well.
• Stir in nuts.
• Pour into unbaked pie shell.
• Bake 15 minutes.
• Reduce heat to 350* and bake additional 30-35 minutes or until edge of filling seems set.
• Let cool completely on wire rack.
• Just before serving, decorate around edge with rosettes of whipped cream.

PECAN BUTTERSCOTCH PIE

Steps:

• In the top of a double boiler, combine brown sugar, cornstarch, and 1/4 teaspoon. salt. Stir in milk and corn syrup. Cook over boiling water, stirring constantly, 20 minutes or until thickened.
• In a medium bowl, beat egg yolks until thick and lemon colored. Gradually stir 1/2 cup of hot mixture into yolks. Pour back into remaining milk mixture, stirring constantly. Cook 5 minutes over boiling water, stirring frequently. Remove from heat; stir in butter, vanilla and 3/4 cup pecans. Pour into pastry shell. Preheat oven to 350 degrees F (175 degrees C.)
• Beat egg whites cream of tartar, and pinch of salt until foamy. Gradually add sugar, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Sprinkle with remaining 1/4 cup pecans.
• Bake in the preheated oven for 12 minutes, or until golden brown. Cool to room temperature. Chill thoroughly.

BUTTERSCOTCH PIE WITH PECAN-SHORTBREAD CRUST

Steps:

• Crust: Preheat oven to 375°F. Toast pecans on a rimmed baking sheet until fragrant and golden, 8 to 10 minutes. Let cool 15 minutes, then finely grind in a food processor. Add flour and salt to food processor and pulse just to combine.
• In a bowl, stir together butter and granulated sugar; stir in egg yolk. Add flour-pecan mixture and stir until mixture has the texture of fine crumbs and holds together when pressed between two fingers. Press evenly into bottom and up sides of an 8 1/4-by-11-inch fluted tart pan with a removable bottom.
• Freeze pan 15 minutes, then transfer to oven and bake until set and deep golden brown, about 25 minutes. Transfer pan to a wire rack; let cool 15 minutes.
• Filling: Meanwhile, in a saucepan, whisk together brown sugar, cornstarch, and salt. Whisk in egg yolks, then milk. Bring to a boil, then reduce heat and simmer 1 minute. Remove from heat and whisk in butter. Pour filling into crust and let cool 15 minutes. Press plastic wrap directly onto surface of filling and refrigerate until set, at least 4 hours and up to 2 days.
• Pecans: Reduce oven temperature to 350°F. In a small bowl, stir together pecans, sugar, salt, and egg white. Spread mixture into an even layer on a rimmed baking sheet. Bake, stirring once, until golden brown and crunchy, about 15 minutes. Separate clumped nuts with a fork; let cool completely. Pecans can be stored in an airtight container at room temperature up to 1 week.
• To serve pie, remove plastic wrap, then sides of pan; transfer pie to a platter. Decorate with sugared pecans, cut into squares, and serve.

BUTTERSCOTCH PECAN PIE

Steps:

• Preheat oven to 350°.
• Gently warm the corn syrup, brown sugar, and butter together in a saucepan until the butter melts.
• Turn off the heat and add the butterscotch chips.
• Scatter them around rather than dumping them in one spot; set the pan aside for 5 minutes, shaking it once or twice to move hot liquid over the chips.
• After 5 minutes, add the salt and whisk to smooth.
• Pour the mixture into a large bowl and let cool for 5 minutes.
• In a bowl, whisk the eggs and egg yolk together just until frothy.
• Whisk in the vanilla; whisk a little less than half of the hot liquid into the eggs until smooth.
• Add the rest of the hot liquid and whisk until smooth.
• Add in the pecans and stir well; turn the filling into the cooled pie shell.
• Using a fork, gently rake the filling to distribute the pecans evenly.
• Place the pie on the center oven rack and bake until the perimeter of the filling has puffed up and perhaps cracked slightly, 40-50 minutes.
• Rotate the pie 180° halfway through the baking, sot that the part that faced the back of the oven now faces forward.
• When done, the center may wobble a little, but it shouldn't seem soupy.
• Transfer the pie to a wire rack and let cool.
• Serve slightly warm or at room temperature; or let cool thoroughly; cover with loosely tented foil; refrigerate for several hours before serving.

BUTTERSCOTCH COCONUT PECAN PIE

Steps:

• 1. In a medium bowl combine sugars, butter , salt and eggs.
• 2. Add ice cream topping, vanilla and mix well
• 3. stir in coconut and pecans
• 4. pour into unbaked pie shell and bake at 350 degrees for 40 to 45 minutes
• 5. serve at room temperature

BUTTERSCOTCH PECAN PIE

Steps:

• 1. Preheat oven to 350 degrees. 2. Melt butter in a small saucepan. While butter is melting, whisk eggs in a medium bowl. Stir in brown sugar, flour, vanilla, and corn syrup until combined. Add the melted butter. 3. Mix in the pecans and the butterscotch morsels. Pour mixture into prepared pie shell. 4. Bake for 50-60 minutes.

BUTTERSCOTCH PECAN PIE

Steps:

• 1. One 9 inch deep dish pie shell, baked. I use enough toasted pecans (halves or pieces) to cover bottom of shell. It keeps your crust from getting soggy. If you would rather not use the pecans, brush your crust with oil before baking. It has about the same results. Whisk in medium size heavy saucepan, flour, sugar, and cornstarch. Over med heat, stirring constantly, add skim milk and whisk till combined, then add cream and egg yolks, cook until very thick, stirring constantly, it scorches easily. Remove from heat and add butter and flavorings, stir well. Cover with plastic or lid, but don't let condensation run back into mixture. Stir every few minutes until completely cool before pouring or spooning into shell.
• 2. With the 3 remaining egg whites, make sure they are at room temp for full volume, and bowl and beaters are completely clean, add pinch of salt, beat on med-hi speed until foamy, then add 1/4 tsp Cream of Tartar, then on high speed, add 4 TBSP sugar, 1 TBSP at a time. Here is where my recipe differs from all others I've seen: I only wait until the 1 TBSP of sugar is combined well before adding the next. If you wait until each spoonful is dissolved, you tend to have to overbeat the meringue and it will weep and crack. If you add it fairly quickly as I described above, by the time it becomes glossy and holds firm, but not stiff peaks, the sugar will be dissolved. spread over pie, sealing completely to the crust all the way around or it will shrink.
• 3. I never brown my meringue in a hot oven. It defeats the purpose of completely cooling the pie filling before adding to the crust. I just brown the meringue on the lower middle rack, under the broiler. Never close your oven door when broiling. If nothing else it lets you keep a close eye on it to keep it from burning. You may need to rotate the pie for more even browning. Also, there is relatively no cooling time. After app 5-10 minutes, spray a very sharp knife with cooking spray, or dip in warm water and shake off excess to slice your pie. you must clean off any residue and repeat the spray or water for every slice. Hope you enjoy!