Easy Pecan Pie

This pecan pie takes the classic and tucks butterscotch chips into the filling for pockets of melted caramel running through every slice. It’s still recognizably traditional, but with a small twist that has people asking for the recipe before they’ve finished their first piece.

The filling technique is the simplest possible. Beat eggs, melted butter, sugar, and white corn syrup together; pour over a layered bottom of butterscotch chips and chopped pecans in a prepared pie shell. The chips and nuts float to the top during baking, creating that traditional pecan-crowned look.

Using a pre-made pie shell is the right shortcut here. The filling is what defines pecan pie. A homemade pie crust is welcome but not required for an excellent result.

The foil tip is critical. Pecan pies brown fast because of the high sugar content. Cover the edges (or the whole top) loosely with foil after the first 20 minutes if it’s getting too dark. The center needs the full bake time to set without burning the top.

Cool completely before slicing. This is non-negotiable. The filling needs that time to set up firmly. Cut too soon and you’ll get a runny, weeping pie.

Serve with a dollop of barely sweetened whipped cream or a scoop of vanilla ice cream.

Pro Tips

• Toast the pecans for 8 minutes at 350°F (175°C) before adding to deepen the flavor.
• Use light corn syrup for the classic clear pecan pie look. Dark corn syrup deepens the molasses flavor.
• Test for doneness by giving the pie a gentle shake. The center should jiggle like Jell-O, not slosh like liquid.
• Make a day ahead. Pecan pie’s flavor improves overnight.

Variations

• Substitute chocolate chips for the butterscotch chips for a chocolate-pecan pie.
• Add 2 tablespoons of bourbon or whiskey to the filling for a Kentucky-style version.
• Swap white corn syrup for maple syrup for a less-sweet, more complex pie.