I LOVE pecan pie. I also love chocolate and butterscotch. You know what may be even better than pecan pie? A chocolate butterscotch chip pie with pecans!
And that is the recipe I bring you today! This pie is just excellent. It combines that wonderful, gooey and decadent pecan pie filling with smooth chocolate (I prefer milk chocolate here) and butterscotch chips. So so good!
I have made this pie recipe as one standard-sized pie (9 inches by 1 ¼ inches deep), and also as four mini pies (5 inches by 1 ½ inches deep. As mini pies, this recipe is great to give away to friends and family, or to freeze and enjoy yourself later on. I have included cooking times and tips for making the recipe as one pie, or as four mini pies.
I know baking a pie can be a little intimidating. Especially the crust part. But homemade crusts are so much better than store bought, and guess what? Making my crust recipe is super easy! The tricky part with any homemade crust is rolling the dough out, and getting it into the pie dish. I won’t sugar coat it, it IS hard—it took me a few years and many different methods to master getting that darn dough into the pie dish!
But the good news is, if you aren’t a dough rolling/transferring master and don’t particularly feel like developing that skill today, my crust recipe is just as delightful as a press in dough, meaning you don’t have to roll the dough out and transfer it to the pie dish. All you have to do is press the dough into your pie dish. So you get a delicious homemade pie crust without even breaking out that rolling pin. How easy is that?
If you do feel like braving the roll and transfer method, I have also included my favorite way to get the dough into the pie dish beautifully.
If you would like step by step pictures with instructions for making your own homemade crust, take a look at my pie crust tutorial here!
So whatever crust method you prefer, I hope you will make this phenomenal pie today! Enjoy a slice or two and tell me what you think. (:
Chocolate Butterscotch Chip Pie with Pecans
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
- ½ cup corn syrup
- ¼ tsp salt
- 1 tsp vanilla extract
- ¾ cup pecan pieces
- ½ cup chocolate chips, milk or semi-sweet
- ½ cup butterscotch chips
Make the crust
- In a medium sized bowl, whisk together the flour, brown sugar, and salt with a fork.
- Now add in 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. Basically, just 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 in the cold 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.
- Mold the dough into a disk for one pie, or four disks if you want to make mini pies. Put in the refrigerator, and refrigerate the dough for at least a half hour.
- After a half hour, or whenever you are ready to make the pies, take the dough out of the refrigerator. Now you have a decision to make: roll the dough out for a beautiful, traditional-looking crust, or take the easy road and press the dough into your pie dish/dishes with your fingers for a more…rustic-looking crust. (:
Roll out Method
- If you are going to roll the dough out, my favorite method to get the dough into the pie dish is to fold the dough up into quarters.
- Start by rolling the dough out on a floured surface. Rolling the dough on a floured surface will make lifting the dough easier! Roll the dough out to the point that if you were to place the pie dish on top of the rolled out dough, there would be 2-3 extra inches of dough around the circumference of the pie dish.
- Now that the dough is rolled out, gently fold it in half, being careful not to press it together! Fold the dough in half one more time. So you have effectively folded the dough into quarters.
- Oil your pie dish. 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 on top of the pie dish.
- Gently press the dough down into the pie dish. If there is too much excess dough going out over the edge of the pie dish, now is the time to cut it, or fold it under for a thicker crust edge. Now crimp the edge of the dough to your preference.
- If you are going to press the dough into the pie dish, it is pretty self explanatory! Take the dough disk, and with your fingers, simply press it into your pie dish until the pie dish is filled with the dough on the bottom and up the sides. Repeat with as many mini pies as you are making, or with one big pie.
- Now put your pie dish/dishes filled with pie dough—known as pie shells—in the freezer for at least 15 minutes. Freezing your pie shells will ensure that your crust does not shrink down too much as the pie bakes, and it will also keep the crust from burning, never good!
Make the Filling
- In a medium sized bowl,use a wire whisk to whisk together the brown sugar and melted butter.
- Now add the eggs and the vanilla, and whisk until incorporated. Now add the corn syrup. Whisk until your filling mixture turns a lovely, tan color.
- Add the pecan pieces, chocolate chips, butterscotch chips, and the flour. Whisk again until all the pecans and chips are evenly dispersed and the flour is not visible.
Bake the Pie
- Preheat the oven to 350 degrees.
- Take your pie shell/shells out of the freezer. (If making mini pies, I like to put my pie shells on a large baking sheet at this point. It makes it easier to put them in and take them out of the oven after baking.)
- Now pour your filling into the pie shell/shells, taking care that each pie gets an even amount of filling if making multiple pies. Place the pie/pies in the oven, and bake for 30 minutes.
Baking one standard sized pie (9 inch pie dish)
- If making one stardard sized pie, after the initial 30 minutes bake time, you will take the pie out of the oven, rotate it 180 degrees, place back in the oven, and bake an additional 20 minutes. So one big pie will bake for a total of 50 minutes. The top of the pie will be golden, and solid to the touch with very little jiggle if lightly shaken.
Baking four mini pies (5 inch pie dishes)
- If making four mini pies, after the initial 30 minutes bake time, you will take the pies out of the oven, rotate them 180 degrees, and bake them an additional 10-15 minutes. So the mini pies will bake for a total of 40-45 minutes.
- The pies are done when the crust is golden, and the filling is golden with the center mostly set. The center will still have a little jiggle, which will solidify as the pies cool.
- Let the pie/pies cool for at least 30 minutes, and then dig in!