1. Preheat oven to 350°F (175°C).

2. Place pie crust in pie pan and chill.

3. In a saucepan over low heat melt butter and butterscotch chips, whisk until smooth; cool slightly.

4. In a bowl whisk eggs until frothy, add brown sugar and mix until creamy.

5. Slowly whisk warm butterscotch mixture into egg mixture, then stir in heavy cream and vanilla.

6. Fold in toasted pecans and pour filling into chilled crust.

7. Place pie on baking sheet and bake 40 to 50 minutes until center is set with a slight wobble.

8. Tent with foil if crust browns too quickly.

9. Cool on a rack for at least 2 hours before slicing.

10. Serve with whipped cream or vanilla ice cream.