Pecan Butterscotch Pie

Pecan Butterscotch Pie

5 Reviews 1 Pic
  • Prep

    35 m
  • Cook

    12 m
  • Ready In

    1 h
Recipe by  SHERRY_G

“This pie is fairly easy to prepare and the compliments will definitely make it worth your while! Enjoy!”

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Adjust Servings

Original recipe yields 1 9-inch pie



  1. 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.
  2. 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.)
  3. 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.
  4. Bake in the preheated oven for 12 minutes, or until golden brown. Cool to room temperature. Chill thoroughly.

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Reviews (5)

Rate This Recipe


I was a bit skeptical, but made this to take to Easter dinner. It was so yummy, and honestly, was even better the next day! It looks very fancy, and was sweet but not too sweet. We loved it! Thanks!



What a delight with two of my husband's most favorite items- butterscotch pudding and pecans!



Very good!

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Amount Per Serving (8 total)

  • Calories
  • 442 cal
  • 22%
  • Fat
  • 24.8 g
  • 38%
  • Carbs
  • 50.3 g
  • 16%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 333 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Pecan Pie IV


next recipe:

Butterscotch Pie I