The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Butterscotch Pecan Pie


1 homemade 9-inch pie crust, rolled to ⅛-inch thickness

¾ cup firmly packed light brown sugar

¾ cup dark corn syrup

2 tablespoons all-purpose flour

1 teaspoon vanilla

3 large eggs, lightly beaten

3 tablespoons butter, melted

1½ cups pecan halves or pieces

½ cup butterscotch morsels


  1. Preheat oven to 350 degrees. Fit piecrust into a 9-inch pie plate, fold edges under, and crimp.
  2. Whisk together brown sugar and next 4 ingredients in a large bowl until smooth. Whisk in melted butter; stir in pecans and butterscotch morsels. Pour mixture into piecrust.
  3. Bake at 350 degrees for 50 minutes or until set and slightly puffed. Cool completely on a wire rack.
  4. To make it extra yummy, warm slightly and serve with whipped cream or ice cream!
Print Recipe