Chocolate Butterscotch Chip Pie with Pecans
This Chocolate Butterscotch Chip Pie with Pecans is decadent and delicious. Serve for a unique spin on traditional pecan pie.
Servings: 8
Print Recipe
Ingredients
For the crust:
- 1 ½ cup flour
- 1 Tbsp brown sugar
- ½ tsp salt
- ¼ cup cold butter, diced into cubes
- ¼ cup cold shortening, diced into cubes
- ¼ cup very cold almond milk, or milk of choice
For the filling:
- ½ cup brown sugar
- ¼ cup butter, melted
- 2 eggs
- 1 tsp vanilla extract
- ½ cup corn syrup
- ¼ tsp salt
- ½ cup flour
- ¾ cup pecan pieces
- ½ cup chocolate chips, milk or semi-sweet
- ½ cup butterscotch chips
Instructions
Make the crust
- In a medium-size mixing bowl, whisk together the flour, brown sugar, and salt with a fork.
Add the cold butter and shortening
- With a pastry cutter or your hands, cut the butter and shortening into the dry ingredients. (I always use my hands.)
- Work the butter and shortening into the dry ingredients until you end up with a crumb topping-like mixture, with little balls the size of peas.
Add the cold almond milk
- Now add the almond milk, and mix until the pie dough comes together. If it feels a little dry, add an additional tsp or two of cold almond milk. And if the dough feels a little wet, add an additional tsp or two of flour.
Refrigerate the dough
- Form the dough into a disk, and refrigerate the dough for at least a half hour. (You can also wrap the dough disk in saran wrap, and freeze it if you won’t use the dough for a few days.)
- After a half hour, or whenever you are ready to make the pie, take the dough disk out of the refrigerator.
Roll out the dough
- Roll the dough out on a floured surface. (Rolling the dough on a floured surface will make lifting the dough into the pie dish easier.)
- Roll the dough out to the point that if you were to place the pie dish upside down on top of the rolled out dough, there would be about 2 extra inches of dough around the circumference of the pie dish.
- Now that the dough is rolled out, gently fold it in half, taking care not to press the sides together! Fold the dough in half one more time. (So you have folded the dough into quarters.)
Put the dough in the pie dish
- Oil a standard 9 inch pie dish (a 10 inch pie dish also works). Gently lift the folded pie dough and place it in the pie dish so that the two folded sides of the dough are in the pie dish, and the edge of the dough is going out over the edge of the pie dish.
- Now carefully unfold the pie dough. Start by unfolding it from the quarter so it is now just folded in half. Then gently unfold it so it is no longer folded in half, and is completely open, and in the pie dish.
- Gently press the dough down into the pie dish, then fold and scallop the edge with your fingers. This step is best explained and viewed in my Pie Crust Tutorial, which includes pictures. (You can find the link in the "Notes" section of this recipe.)
- Place the pie shell in the freezer, and freeze for 15 minutes before putting the filling into the pie shell.
Make the filling
- While the pie shell is in the freezer, make the filling.
- In a medium-sized bowl, whisk together the brown sugar and melted butter.
- Now add in the eggs and the vanilla, and whisk until incorporated. Now whisk in the corn syrup, followed by the flour and salt.
- Last, add in the pecan pieces, chocolate chips, butterscotch chips. Use a silicone spatula to mix the pecans and chips in until they're evenly dispersed.
Bake the Pie
- Preheat the oven to 350 degrees.
- Take your pie shell out of the freezer, and pour the filling into the pie shell.
- Bake the pie for 50 minutes, until the crust is golden and the filling has puffed up and browned. The filling will have a slight jiggle, but be pretty solid.
Serve and enjoy!
- Let the pie cool for at least 45 minutes before serving. Serve alone, or with whipped cream and/or ice cream. Enjoy!
Notes
This pie is vegetarian.
For step by step instructions for how to make, roll out, and get pie dough into the pie dish, follow my pie crust photo tutorial here.