“Who knew that a simple combination of brown sugar and cream could create such a wave of nostalgia?” This Creamy Butterscotch Pie with Biscoff Crust transforms everyday ingredients into an unforgettable dessert experience. With its no-bake assembly, this recipe is perfect for those bustling holiday gatherings when you’re craving something special without spending hours in the kitchen. The rich, buttery filling nestled in a spiced cookie crust offers a unique twist that will delight your family and friends alike. Plus, the fluffy whipped cream topping adds a lightness that perfectly contrasts the denser textures underneath. As you dive into the creamy richness of this pie, you might just find it’s the highlight of your holiday table. Are you ready to whip up this delightful treat and impress your loved ones?
Why Is Butterscotch Pie So Irresistible?
Creamy, Decadent Delight: This Butterscotch Pie boasts a luscious pudding filling that melts in your mouth, offering the perfect dessert experience.
No-Bake Convenience: Ideal for those busy holiday moments, this pie requires minimal effort while delivering maximum flavor.
Unique Cookie Crust: The Biscoff cookie crust adds a delightful spice, elevating the classic butterscotch with an irresistible crunch.
Crowd-Pleasing Treat: Whether it’s Thanksgiving or Christmas, this dessert is sure to become a favorite at any gathering, appealing to both kids and adults alike.
Versatile Variations: Feel free to play with flavors; switch out the crust or add your own toppings to make it uniquely yours. For more comforting recipes, check out my Steak Kidney Pie that’s perfect for cozy evenings!
Butterscotch Pie Ingredients
For the Crust
• Biscoff Cookies (32 cookies) – Use Speculoos cookies or graham crackers if unavailable.
• Unsalted Butter (6 tablespoons) – Substitute with vegan butter for a dairy-free option.
For the Butterscotch Filling
• Egg Yolks (6) – Ensure they are at room temperature for best results.
• Granulated Sugar (¾ cup) – Can be substituted with coconut sugar for a lower glycemic option.
• Water (¼ cup) – Assists in caramelizing sugar for the filling.
• Heavy Cream (¼ cup) – Use coconut cream for a dairy-free version.
• Brown Sugar (½ cup) – Use light or dark brown sugar for varied sweetness levels.
• Cornstarch (⅓ cup) – Arrowroot powder can be substituted for a similar thickening effect.
• Salt (¾ teaspoon) – Use kosher or sea salt to balance sweetness.
• Whole Milk (3 cups) – Can substitute with almond or oat milk for non-dairy diets.
• Vanilla Bean Paste (½ teaspoon) – Replaced by vanilla extract if necessary.
• Unsalted Butter (1 tablespoon) – Substitute with vegan butter for a dairy-free option.
For the Topping
• Heavy Whipping Cream (1½ cups) – Use coconut cream to maintain a dairy-free dessert.
• Powdered Sugar (2 tablespoons) – Can be omitted for less sweetness.
• Finely Chopped Pecans (optional) – Can swap for crushed Biscoff cookies for extra flavor.
Get ready to create a Butterscotch Pie that will not only impress your guests but also become a cherished recipe in your collection!
Step‑by‑Step Instructions for Creamy Butterscotch Pie
Step 1: Prepare the Cookie Crust
Begin by preheating your oven to 350°F (175°C). In a food processor, crush 32 Biscoff cookies into fine crumbs, then mix them with 6 tablespoons of melted unsalted butter until well combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10-12 minutes until fragrant and slightly golden; then allow to cool completely on a wire rack.
Step 2: Make the Butterscotch Filling
In a medium saucepan, combine ¾ cup of granulated sugar and ¼ cup of water over medium heat. Stir consistently until the sugar dissolves and mixture turns a deep amber color, about 5-7 minutes. Carefully stir in ¼ cup of heavy cream, mixing until smooth. In another saucepan, whisk together ½ cup of brown sugar, ⅓ cup of cornstarch, and ¾ teaspoon of salt, then gradually blend in 3 cups of whole milk and bring to a boil, stirring constantly until thickened.
Step 3: Temper the Egg Yolks
In a bowl, whisk 6 room-temperature egg yolks. Gradually pour the hot milk mixture into the yolks while whisking continuously to temper them. This critical step avoids scrambling. Once combined, pour the mixture back into the saucepan and cook over medium heat for 2-3 more minutes, stirring until thickened. Remove from heat and add in 1 tablespoon of unsalted butter for richness, then let the filling cool slightly before pouring into the cooled crust.
Step 4: Chill the Pie
Cover the pie with plastic wrap, ensuring it does not touch the filling to prevent condensation. Place the Creamy Butterscotch Pie in the refrigerator for at least 6 hours, or overnight, allowing the filling to set fully. This step is vital for achieving that perfectly creamy texture and flavor infusion.
Step 5: Prepare the Whipped Cream Topping
When ready to serve, beat 1½ cups of heavy whipping cream in a large mixing bowl until soft peaks form. Add 2 tablespoons of powdered sugar and ½ teaspoon of vanilla bean paste, then continue beating until the mixture holds stiff peaks. This light, fluffy topping adds a delightful texture contrast to the rich butterscotch filling.
Step 6: Assemble and Serve
Carefully spread the whipped cream over the chilled Butterscotch Pie, making sure to cover the entire surface. For an extra touch, sprinkle finely chopped pecans or crushed Biscoff cookies on top. Slice and serve this irresistible Creamy Butterscotch Pie to your family and friends, reveling in the delightful reactions as they enjoy this special treat!
What to Serve with Butterscotch Pie
Indulge in a meal that resonates warmth and sweetness, perfectly complementing your dessert’s creamy richness.
- Creamy Mashed Potatoes: Their buttery smoothness and savory flavor create a delightful contrast with the sweet butterscotch pie.
- Roasted Brussels Sprouts: The earthy notes of Brussels sprouts balance the dish, offering a fresh, crisp bite.
- Pecan Salad: A light green salad with candied pecans enhances the nutty undertones of the pie while providing a refreshing crunch.
- Warm Caramel Sauce: Drizzled over each slice, warm caramel can add extra sweetness and a gorgeous glossy texture.
- Vanilla Ice Cream: A scoop of vanilla ice cream creates a classic, comforting pairing that wonderfully melts into the creamy pie.
- Herbal Tea: A warm cup of chamomile or mint tea harmonizes beautifully, easing the richness of the dessert while providing calming notes.
- Chocolate Chip Cookies: Offering a different texture, cookies can serve as delightful nibblers alongside the pie, showcasing a varied flavor journey.
- Spiced Apple Cider: This warm, festive drink celebrates the season and accentuates the cozy flavors of butterscotch.
- Fresh Berries: Strawberries or raspberries add a tart touch that cuts through the sweetness and brightens the overall experience.
Make Ahead Options
These Creamy Butterscotch Pies are perfect for meal prep enthusiasts! You can prepare the crust and filling up to 24 hours in advance, which saves valuable time on busy days. Simply crush the Biscoff cookies and mix them with melted butter to create the crust, then store it tightly wrapped in the refrigerator. For the filling, follow the instructions to make it, then pour it into the cooled crust, cover with plastic wrap, and refrigerate overnight to ensure it sets beautifully. On the day you plan to serve, whip the cream and spread it on top just before enjoying; this keeps it fluffy and prevents deflation. With these tips, your Butterscotch Pie will be just as delicious and ready to impress!
How to Store and Freeze Butterscotch Pie
Fridge: Store your Butterscotch Pie in the refrigerator without the whipped cream topping to keep it fresh for up to 4 days. Cover with plastic wrap for best results.
Freezer: If you want to keep it longer, freeze the pie without the topping; wrap it tightly in plastic wrap and then in aluminum foil. It will stay fresh for up to 2 months.
Reheating: If served chilled, simply let the frozen pie thaw in the fridge overnight before adding whipped cream and serving. Avoid refreezing after thawing.
Tip: Adding whipped cream is best done just before serving to maintain its fluffy texture and visual appeal!
Butterscotch Pie Variations & Substitutions
Feel free to explore these delightful twists on your creamy butterscotch pie, enhancing flavors and textures with every bite!
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Graham Cracker Crust: Swap Biscoff cookies for graham crackers for a classic flavor that pairs beautifully with butterscotch.
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Vegan Delight: Use coconut cream, vegan butter, and almond milk to make your pie entirely plant-based without sacrificing richness.
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Nutty Sensation: Stir in ground pecans into the filling or crust for an earthy crunch that beautifully complements the creaminess of the pie.
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Flavorful Extracts: Replace vanilla bean paste with almond or hazelnut extract to infuse a different aromatic profile that invites curiosity to every serving.
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Salted Caramel Twist: Drizzle a salted caramel sauce on top of the whipped cream before serving, adding a sweet and savory depth that’s simply irresistible.
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Chocolate Layer: For the chocolate lovers, create a layer of melted dark chocolate under the butterscotch filling for a rich, decadent surprise.
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Spiced Version: Mix in a pinch of cinnamon or nutmeg to the filling for a warm, cozy flavor that will remind you of the holidays.
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Crunchy Topping: Instead of whipped cream, try a topping made of crushed Biscoff cookies and chopped pecans for a delightful crunch. This can elevate your pie into a textural masterpiece.
For another comforting dessert alternate, don’t miss out on my Steak Kidney Pie that brings warmth and satisfaction to any meal!
Expert Tips for Butterscotch Pie
• Perfect Crust Texture: Ensure your Biscoff cookie crust is firmly pressed before baking to prevent it from crumbling when sliced.
• Egg Tempering Technique: Gradually whisk in the hot milk to your egg yolks to prevent them from scrambling. This essential step ensures a silky butterscotch filling.
• Chill Time Matters: Allow the pie to chill for a full 6 hours (or overnight) for the best texture. Rushing this step can lead to a runny filling.
• Avoid Overheating Caramel: Watch the sugar closely when caramelizing; remove from heat as soon as it reaches a golden amber color to prevent burning.
• Flavor Variations: Experiment with different extracts or nuts in your butterscotch filling for a unique twist that suits your palate; almond or hazelnut adds an aromatic depth!
Butterscotch Pie Recipe FAQs
What cookies can I use for the crust?
I recommend using Biscoff cookies for their unique spice flavor, but if they’re unavailable, you can easily substitute them with Speculoos cookies or even graham crackers for a classic touch. Just remember, whichever cookie you choose, it should be crushed finely for the best crust texture!
How should I store my Butterscotch Pie?
You can store your Butterscotch Pie in the refrigerator for up to 4 days without the whipped cream topping. Wrap it tightly in plastic wrap to keep it fresh. Just be sure to add the whipped cream just before serving to maintain its light texture!
Can I freeze Butterscotch Pie for later?
Absolutely! To freeze your Butterscotch Pie, wrap it tightly in plastic wrap followed by aluminum foil to avoid freezer burn. It can be kept in the freezer for up to 2 months. When you’re ready to enjoy it, simply transfer it to the refrigerator to thaw overnight before adding the whipped cream and serving.
What should I do if my butterscotch filling is runny?
If your filling doesn’t thicken as expected, it may be due to insufficient cooking time or not whisking the egg yolks properly. Next time, after you’ve combined the hot milk with the egg yolks, ensure to return it to the heat and cook for 2-3 more minutes while stirring constantly until thickened. Remember patience is key — give it time to achieve that perfect creamy consistency!
Can I make this pie dairy-free?
Yes, you can easily adapt this recipe for dairy-free diets! Use coconut cream in place of heavy cream and whole milk, and substitute unsalted butter with vegan butter. The pie will still come out deliciously creamy and just as satisfying!
What is the best way to prevent my whipped cream from deflating?
To keep your whipped cream fluffy, make sure to whip it just before serving. Use chilled mixing bowls and beaters, as cold temperatures help the cream whip up better. If you want added stability, consider adding a tablespoon of cornstarch when whipping — it works wonders in maintaining that fluffy texture!
Irresistibly Creamy Butterscotch Pie You Need to Try
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Crush 32 Biscoff cookies into fine crumbs and mix with 6 tablespoons of melted unsalted butter until combined. Press into a 9-inch pie dish and bake for 10-12 minutes; allow to cool completely.
- In a medium saucepan, combine the granulated sugar and water over medium heat, stirring until dissolved and golden, about 5-7 minutes. Stir in ¼ cup of heavy cream until smooth.
- In another saucepan, whisk brown sugar, cornstarch, and salt. Gradually blend in whole milk and bring to a boil, stirring constantly until thickened.
- Whisk 6 egg yolks in a bowl. Gradually pour in the hot milk mixture while whisking to temper. Return to heat for 2-3 minutes until thickened, then remove from heat and stir in 1 tablespoon of unsalted butter.
- Cover pie with plastic wrap and refrigerate for at least 6 hours or overnight to set.
- Beat heavy whipping cream in a bowl until soft peaks form, then add powdered sugar and vanilla bean paste, beating until stiff peaks form.
- Spread whipped cream over the chilled pie and optionally sprinkle with pecans or crushed cookies before serving.
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