Butterscotch Pecan Pie
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This Butterscotch Pecan Pie combines everything I love about a make-ahead dessert. It starts with a buttery pecan shortbread crust, followed by a smooth cream cheese layer, homemade butterscotch pudding, and a fluffy whipped topping. Unlike a traditional baked pecan pie, this version is cool, creamy, and perfect for holidays, family gatherings, or anytime you need a dessert that can be made ahead. Every layer adds something different, from the nutty crust to the rich butterscotch filling, creating a dessert that feels special without being difficult to make.
Why You’ll Love This Butterscotch Pecan Pie
- Perfect For Making Ahead: This dessert needs several hours to chill, which makes it ideal for preparing the day before serving.
- Rich Homemade Butterscotch Flavor: The homemade pudding layer creates a deeper flavor than boxed pudding and gives the pie its signature creamy texture.
- Loaded With Pecan Flavor: The pecan shortbread crust adds buttery texture and nutty flavor that complements the butterscotch perfectly.
- Easy To Serve: Because this pie is made in a baking dish, it slices neatly into squares for parties, holidays, and potlucks.
Ingredients Needed To Make Butterscotch Pecan Pie
Pecan Shortbread Crust:
- Pecan Flour: Creates the nutty base that makes this dessert stand out from traditional pie crusts.
- All-Purpose Flour: Helps hold the crust together while keeping it tender.
- Cornstarch: Gives the crust a softer shortbread texture.
- Butter: Adds richness and helps create that classic shortbread consistency.
Cream Cheese Layer:
- Cream Cheese: Creates a smooth, creamy layer that balances the sweetness of the pudding.
- Powdered Sugar: Sweetens the filling while keeping it silky smooth.
- Butterscotch Extract: Reinforces the butterscotch flavor throughout the dessert.
Butterscotch Pudding Layer:
- Whole Milk: Forms the base of the homemade pudding.
- Egg Yolks And Egg: Create a rich custard texture.
- Brown Sugar: Provides the deep caramel-like flavor associated with butterscotch.
- Cornstarch: Thickens the pudding into a smooth filling.
- Salt: Balances the sweetness.
- Butterscotch Extract: Adds additional butterscotch flavor.
Topping:
- Whipped Topping Or Fresh Whipped Cream: Adds a light finish that complements the rich layers underneath.
How To Make Butterscotch Pecan Pie
- Preheat the oven to 350 degrees and spray a 7×10-inch baking dish with nonstick baking spray.
- Combine the pecan flour, flour, cornstarch, and softened butter until a sandy mixture forms. Press firmly into the prepared baking dish and bake for 25 minutes or until lightly golden. Cool completely.
- Beat the cream cheese, powdered sugar, and butterscotch extract until smooth and creamy.
- Spread evenly over the cooled crust.
- Heat the milk until it reaches a gentle boil.
- In a separate bowl whisk together the egg yolks, whole egg, brown sugar, cornstarch, and salt.
- Slowly whisk some of the hot milk into the egg mixture to temper it. Pour the egg mixture back into the saucepan and cook over medium-low heat while whisking constantly until thickened.
- Remove from the heat and stir in the butterscotch extract.
- Transfer to a bowl and refrigerate until completely cooled.
- Spread the cooled butterscotch pudding over the cream cheese layer.
- Top with whipped topping or whipped cream.
- Refrigerate for at least 4 hours before serving.
Storage
- Store covered in the refrigerator for up to 4 days.
Make Ahead Tips
- This dessert can easily be made one day in advance.
- For the cleanest slices, chill overnight before serving.
Butterscotch Pecan Pie
Equipment
- 7×10-inch baking dish
- medium saucepan
Ingredients
Pecan Shortbread Crust
- 1 1/4 cup pecan Flour
- 1 1/4 cup all-purpose flour (or 1.1 gluten free flour)
- 2 tbsp cornstarch
- 1/2 cup butter (softened)
Butterscotch Cream Cheese
- 16 oz cream cheese (softened)
- 2 cups powdered sugar
- 1 tsp butterscotch extract
Butterscotch Pudding
- 2 cups whole milk
- 3 egg yolks
- 1 egg
- 3/4 cup packed brown sugar
- 3 tbsp cornstarch
- pinch of salt
- 1 1/2 tsp butterscotch extract
Topping
- whipped topping or freshly whipped cream
Instructions
Pecan Shortbread Crust
- Preheat the oven to 350°F. Spray a 7×10-inch baking dish with nonstick baking spray.
- In a mixing bowl, combine the pecan flour, all-purpose flour, and cornstarch.
- Add the softened butter and mix with a fork or pastry cutter until the mixture resembles coarse crumbs and holds together when pressed.
- Press the mixture firmly and evenly into the prepared baking dish.
- Bake for 25 minutes or until lightly golden around the edges.
- Remove from the oven and allow the crust to cool completely.
Make the Cream Cheese Layer
- Add the softened cream cheese, powdered sugar, and butterscotch extract to a mixing bowl.
- Beat until smooth and creamy.
- Spread evenly over the cooled crust.
Make the Butterscotch Pudding
- Add the milk to a medium saucepan and bring to a gentle boil over medium heat.
- In a separate bowl, whisk together the egg yolks, whole egg, brown sugar, cornstarch, and salt until smooth.
- Slowly whisk about 1/4 cup of the hot milk into the egg mixture.
- Add another 1/4 cup while continuing to whisk constantly.
- Pour the tempered egg mixture into the saucepan.
- Reduce the heat to medium-low and cook while whisking constantly until thick and pudding-like, about 4 to 6 minutes.
- Remove from the heat and stir in the butterscotch extract.
- Transfer the pudding to a bowl and cover the surface directly with plastic wrap.
- Refrigerate until completely cooled.
Assemble the Pie
- Spread the cooled pudding evenly over the cream cheese layer.
- Top with whipped topping or freshly whipped cream.
- Cover and refrigerate for at least 4 hours or overnight.
- Slice into squares and serve chilled.
Notes
- Make sure the crust is completely cool before adding the cream cheese layer.
- Covering the pudding with plastic wrap prevents a skin from forming while it chills.
- Overnight chilling produces the cleanest slices.
- Wipe the knife clean between cuts for neat layers.
- Store covered in the refrigerator for up to 4 days.
Nutrition
Commonly Asked Questions
Butterscotch has a rich caramel-like flavor made from brown sugar and butter. It is slightly deeper and warmer than caramel and pairs especially well with pecans, vanilla, and cream-based desserts.
Absolutely. In fact, this pie is even better after a full night in the refrigerator. The pudding firms up, the flavors develop, and the layers become easier to slice.
The pudding needs to cook long enough for the cornstarch and eggs to fully activate. Continue whisking over medium-low heat until the mixture becomes noticeably thick and coats the back of a spoon.
Yes. Homemade whipped cream works beautifully in this recipe. Just keep in mind that stabilized whipped topping tends to hold up longer if you’re making the pie more than a day ahead.
The pecan shortbread crust is one of the signature parts of this recipe and adds a lot of flavor. A traditional pie crust will work, but the texture and overall flavor will be different.
You can make the entire pie up to 24 hours in advance. If you’d like to prepare it even earlier, make the crust and pudding separately and assemble the pie the day before serving.
I don’t recommend freezing this dessert. The pudding and whipped topping can become watery after thawing, which affects the texture of the finished pie.
Tempering slowly raises the temperature of the eggs before they are added to the hot milk. This prevents scrambled eggs and helps create a smooth, creamy pudding.
A 7×10-inch baking dish gives the layers their ideal thickness. An 8×8-inch dish can also work, but the layers will be slightly thicker and may need a little extra chill time.
Yes. The pudding can be prepared up to two days ahead and stored covered in the refrigerator until you’re ready to assemble the pie.
