Kentucky Bourbon Pecan and Butterscotch Chip Pie
Jump to RecipeIf you’re looking for a new and exciting dessert to make for your Thanksgiving table, Naples Executive Chef, Richard Rowland, has got you covered with his Kentucky Bourbon Pecan and Butterscotch Chip Pie. This fall-inspired pie boasts a delicate balance of butterscotch and bourbon flavors, paired with the richness of pecans.
With a homemade or store-bought unbaked pie crust, simply add pecans and butterscotch chips evenly on the bottom, and pour over the filling batter. This batter contains melted butter, sugar, eggs, corn syrup, honey, vanilla extract, salt, and a good quality bourbon whiskey.
To complete the dish, Chef Richard recommends serving the pie with whipped cream or ice cream. Your guests will surely love this delightful Thanksgiving treat, and you’ll feel like a master chef. Stay tuned for the full recipe and create a sweet memory for your Thanksgiving this year.
Kentucky Bourbon Pecan and Butterscotch Chip Pie
Ingredients
- 1 unbaked pie crust home made or store bought
- 1-1/2 cups pecans
- ½ cup Butterscotch Chips
Filling Batter:
- ¼ lb butter, unsalted melted
- 4 oz. sugar
- 4 eggs whole extra large
- ¾ cup dark corn syrup
- ¾ cup light corn syrup
- ½ cup honey
- vanilla extract to taste
- pinch salt
- ¼ cup Bourbon Whiskey Good quality
Instructions
- Preheat your oven to 325F.
- Mix all the filling ingredients together in a large mixing bowl.
- In an unbaked pie crust, place pecans and Butterscotch chips and spread evenly.
- Add filling batter to fill crust. Bake in a preheated 325F oven for about 30-35 minutes (or until filling is firm in the middle).
- Remove cool and refrigerate for minimum 2 hours upto 8 hours. The pie cuts cleaner when it’s chilled. Serve with Whipped Cream or Ice Cream.
