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Butterscotch Pecan Pie from PieLab

Photo: Oxmoor House
Yield Makes 8 servings
The butterscotch flavor is subtle, adding an interesting twist without overwhelming this Southern classic. And the experts at PieLab have ensured that the filling fits the piecrust perfectly.


  • 1/2 (14.1-oz.) package refrigerated piecrusts (or 1 homemade 9-inch piecrust, rolled to 1/8-inch thickness)
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup dark corn syrup
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3 large eggs, lightly beaten
  • 3 tablespoons butter, melted
  • 1 1/2 cups pecan halves
  • 1/2 cup butterscotch morsels

How to Make It

  1. Preheat oven to 350°. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.

    PieLab: A Delicious Equation
  2. Whisk together brown sugar and next 4 ingre-dients in a large bowl until smooth. Whisk in melted butter. Stir in pecans and butterscotch morsels. Pour mixture into piecrust.

  3. Bake at 350° for 50 minutes or until set and slightly puffed. Cool completely on a wire rack (about 4 hours).

Southern Living Off the Eaten Path; PieLab, Greensboro, Alabama