Preheat your oven to 350°F (175°C).

Fit your uncooked pie crust into a 9-inch pie pan, and chill for 15 minutes.

In a microwave-safe bowl, combine the butter and butterscotch chips. Heat for 1 minute 30 seconds, stirring every 30 seconds until smooth.

Whisk together corn syrup, eggs, and vanilla; then gradually stir in the melted butterscotch mixture.

Fold in the pecans gently into the filling mixture.

Pour the filling into the chilled pie crust.

Bake for 60-70 minutes until edges are set and the center has a slight jiggle.

Allow the pie to cool for at least 2 hours at room temperature before serving.