This deliciously creamy Butterscotch Pie is filled with a rich, homemade butterscotch pudding and is topped with clouds of sweetened whipped cream inside a buttery, spiced biscoff cookie crust. This Butterscotch pie recipe is a decadent, easy dessert perfect for special occasions and holidays like Thanksgiving, Christmas and Easter.
We love pie during the holidays and truth be told, we’d take pie over other desserts any day of the week! Some of our favorite pie recipes are this Homemade Pumpkin Pie, Dutch Apple Pie and this creamy Lemon Pie!
Golden brown, rich, buttery sweetness, this luscious and creamy Butterscotch Pie recipe with spiced crumb cookie crust is truly a masterpiece.
Similar to caramel, butterscotch is made with brown sugar which ads a hint of molasses flavor to the custard filling, deepening its flavor to an almost toffee like taste.
Butterscotch Pie Recipe Ingredients
- Biscoff Cookies: These are the cookies airlines give passengers as a snack. Their taste is similar to a graham cracker mixed with some gingersnaps. These days they are available at most supermarkets. Biscoff cookies and butterscotch is a match made in dessert heaven however, you can substitute the cookies with speculoos cookies or graham crackers.
- Vanilla Bean Paste: I used Taylor and Colledge vanilla paste.
- Butter: At culinary school, we learned to always bake with unsalted butter as salted butter obviously adds additional salt to the end product, changing the taste slightly – and by slightly I really mean so little that no one could really tell! Although I still try to follow this rule, at home I use whatever I have in the fridge.
- Egg Yolks: I use yolks from large eggs. Yolks add richness and helps thickening the custard.
- Sugar: I use both, granulated and brown sugar. For the pie creamy topping, I use confectioners’ sugar.
- Heavy Cream and Milk: I use heavy cream (or heavy whipping cream) for the pie filling and for the topping. Milk is also used to make the pudding-like filling. I prefer whole milk as it makes a richer custardy filling.
- Cornstarch: Used as a thickener for the filling.
- Salt: a little salt is a must when baking. I use sea salt or kosher salt but any table salt can be used.
- Optional Topping: A combination of cookie crumbs and chopped pecans add a nice crunch and make the pie look so festive.
How To Make Buttermilk Pie From Scratch
For detailed instructions and timing, check the printable recipe card below.
- Make the Pie Crust: Finely crush the cookies and drizzle them with melted butter. Stir until the crumbs are evenly moistened. Using the bottom of a measuring cup or glass, press crumbs into a deep 9-inch pie dish.
- Bake the Cookie Crumb Crust: Bake the crust for about 10 -12 minutes or until fragrant. Cool on a wire rack.
- Whisk the Egg Yolks: Whisk the egg yolks until smooth.
- Make Caramel: In a small saucepan stir together the sugar and 1/4 cup water. Bring to a boil over medium heat and cook, without stirring, until the mixture begins to turn golden. Gently swirling the pan and continue to cook until sugar is amber, like the color of honey. Keep an eye on it. This mixture can burn quickly. Remove the pan from the heat and gradually stir in the heavy cream.
- From Caramel to Butterscotch: In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Gradually add the milk while whisking constantly. Stir in the vanilla bean paste and mix to combine. Cook over medium-high heat whisking frequently, until the mixture comes to a boil. Remove from heat and add in the caramel mixture.
- Temper the Eggs: Whisking constantly, slowly add about a quarter of the hot liquid mixture into the egg yolks. Make sure you whisk vigorously to prevent the eggs from scrambling. Add about another quarter of the hot liquid into the eggs while constantly whisking. Now your eggs are tempered! Gradually pour the egg mixture back into the saucepan to combine it with the remaining hot liquid. Bring to a boil over medium heat whisking frequently and cook until the mixture thickens and reaches a pudding consistency.
- Finish Making the Butterscotch Pudding: Remove from the heat and stir in the butter while whisking vigorously for about a minute. This will help the pudding cool a bit before pouring it over the pie crust.
- Assemble the Pie: Pour the butterscotch pudding mixture into the pie crust.
- Chill: Cover with plastic wrap and chill in the refrigerator for 6 hours or overnight to allow the pie to set.
- Make Whipped Topping: With an electric handheld mixer or in a mixer fitted with the whisk attachment over medium-high speed, beat the heavy cream, vanilla paste and sugar until soft peaks form. Spread the whipped cream over the chilled pie.
- Garnish: Combine the cookie crumbs and the finely chopped pecans. Sprinkle over the whipped cream topping.
What Kind Of Pie Crust Should I Use
This pie recipe uses a Biscoff cookie pie crust. You can make this pie with homemade graham cracker crust if you cannot find biscoff cookies. Butterscotch pie is also wonderful when made with regular pie crust. My foolproof homemade pie crust is buttery, deliciously flaky and easy to make.
To save time, you can use store-bought graham cookie pie crust or a pre-made pie crust.
Can I Make Butterscotch Pie Ahead of Time
This pie recipe needs at least 6 hours in the refrigerator in order to set. It will also last, without the whipped topping, for 3-4 days in the fridge.
What Does Butterscotch Taste Like
Butterscotch taste like a buttery toffee. It’s very similar to the taste of caramel with the volume turned up!
Caramel is made with granulated white sugar while butterscotch is made with brown sugar which adds a hint of deep and rich molasses flavor to the mix!
Is This Butterscotch Pie Recipe A Non-Baked Pie
Butterscotch pie is almost a non baked pie. The pie crust is baked for about 10 minutes. That’s it! The pie filling is a thick pudding-like custard that doesn’t need to be baked.
Why Is My Butterscotch Pie Runny?
Butterscotch pie is made with a thick pudding-like custard cooked on the stove top. This custard is usually runny for the following reasons:
- The creamy custard filling wasn’t cooked long enough. The pie filling needs to reach the consistency of pudding before is taken off the heat.
- Not enough cornstarch was added to the butterscotch filling mixture.
- The pie is cut and served immediately after cooking and before it has time to properly set. This pie recipe needs to chill in the fridge for 6 hours to be able to set.
- The whipped cream topping is too loose (wasn’t whipped long enough) or the pie has been refrigerated with the whipped topping for too many days. Unless you use a stabilized whipped cream, you run the risk of having the whipped cream deflate or weep if refrigerated for too long. Thankfully this delicious pie never lasts long enough for that to happen.
Does Butterscotch Pie Have To Be Refrigerated?
Yes, this pie recipe needs to be refrigerated. I try not to let homemade butterscotch pie sit at room temperature for any longer than 2 hours.
How to Store Butterscotch Pie
This tasty pie can be refrigerated without the whipped cream topping for up to 4 days, covered in the refrigerator.
Leftover pie, can be stored in the fridge, covered for 2 days. The whipped topping will deflate a bit and can get a bit runny.
Tempering eggs sounds like a fancy term that in reality simply means to gradually and slowly add a hot liquid to eggs while whisking vigorously to prevent the eggs from scrambling. Once the eggs have reached a warm enough temperature, you simply add the remaining hot liquid to the mixture.
Recipes like custards and puddings require tempering eggs. In these recipes the egg acts as a thickener that makes the custard come together into a silk and smooth mixture.
Butterscotch Pie Recipe Tips
- Butterscotch pie needs to chill for at least 6 hours so plan ahead! I usually make it the night before I need to serve it.
- Besides biscoff cookies, you can make the pie crust with graham crackers or speculoos cookies.
- Butterscotch main ingredients are butter and brown sugar.
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For the Cookie Crust
- 32 Biscoff or Speculoos cookies 250 grams package, plus more to garnish (optional)
- 6 tablespoons unsalted butter melted
For the Filling
For the Topping
- 1 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla bean paste
- Crushed Biscoff or Speculoos cookies optional
- Finely chopped pecans optional
Make the Pie Crust:
- Finely crush the Biscoff or Speculoos cookies in the bowl of a food processor. You can also place the cookies in a resealable bag and crush them by rolling using a rolling pin.
- In a large bowl, combine the cookie crumbs and drizzle them with the melted butter. Stir with a fork until the crumbs are evenly moistened.
- Press into a fairly deep 9-inch pie dish using the bottom of a measuring cup or glass. Bake for about 10 -12 minutes or until fragrant. Cool completely on a wire rack.
Make the Filling:
- In a large bowl, whisk the egg yolks until smooth.
- To make the caramel/butterscotch mixture, In a small heavy saucepan stir together the sugar and 1/4 cup water. The sugar will look moist. Bring to a boil over medium heat and cook, without stirring, until the mixture begins to turn golden. Gently swirling the pan and continue to cook until sugar is amber like the color of honey. Don’t allow it to get too dark as sugar can quickly burn. Remove the pan from the heat as soon as the desired color is achieved. Off the heat, gradually stir in the heavy cream then set aside.
- In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Gradually add the milk while whisking constantly. Stir in the vanilla bean paste and mix to combine. Cook over medium-high heat whisking frequently, until the mixture comes to a boil. Remove from heat and add in the caramel/butterscotch mixture.
Temper the Eggs:
- Whisking constantly, slowly add about a quarter of the hot liquid mixture into the egg yolks. Make sure you whisk vigorously to prevent the eggs from scrambling. Add about another quarter of the hot liquid into the eggs while constantly whisking.
- Now that the eggs are tempered, gradually pour the egg mixture back into the saucepan to combine it with the remaining hot liquid. Bring to a boil over medium heat whisking frequently and cook until the mixture thickens and reaches a pudding consistency, about 2-3 minutes.
- Remove from the heat and stir in the butter while whisking vigorously for about a minute. This will help the pudding cool a bit before pouring it over the pie crust.
- Pour the butterscotch pudding mixture into the pie crust. If your pudding has any lumps, pour it through a mesh sieve directly into the crust.
- Cover with plastic wrap and chill in the refrigerator for 6 hours or overnight to allow the pie to set.
To Make the Topping:
- In a mixer fitted with the whisk attachment over medium-high speed, beat the heavy cream, vanilla paste and sugar until soft peaks form.
- Spread the whipped cream over the chilled pie.
- In a small mixing bowl, mix together the cookie crumbs and the finely chopped pecans. Sprinkle over the whipped cream topping.
More #FallFlavors Recipes Below:
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Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.
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