Description
This ultra-smooth butterscotch pie delivers deep, buttery sweetness in every bite. A silky homemade butterscotch custard fills a spiced Biscoff cookie crust, then gets finished with a fluffy layer of lightly sweetened whipped cream. It’s elegant, cozy, and absolutely made for holiday tables.
Ingredients
Scale
Cookie Crust
- 32 Biscoff or Speculoos cookies (about 250 g), plus extra for topping if desired
- 6 tablespoons unsalted butter, melted
Butterscotch Filling
- 6 large egg yolks
- ¾ cup white sugar
- ¼ cup water
- ¼ cup heavy cream
- ½ cup packed brown sugar
- ⅓ cup cornstarch
- ¾ teaspoon salt
- 3 cups whole milk
- ½ teaspoon vanilla bean paste
- 1 tablespoon unsalted butter
Whipped Topping
- 1½ cups heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla bean paste
Optional Garnish
- Crushed Biscoff or Speculoos cookies
- Finely chopped pecans
Instructions
- Prepare the Cookie Crust
- Add the cookies to a food processor and pulse until finely ground. If you don’t have a processor, place the cookies in a zip-top bag and crush them using a rolling pin.
- Transfer the crumbs to a large bowl and pour in the melted butter. Stir until all the crumbs are evenly coated.
- Press the mixture firmly into the bottom and up the sides of a deep 9-inch pie dish. Use the base of a glass or measuring cup to compact the crust evenly. Bake in a preheated 350°F (177°C) oven for 10–12 minutes, or until fragrant. Set aside to cool completely.
- Make the Butterscotch Filling
- Whisk the egg yolks in a large bowl until smooth and set aside.
- In a small heavy-bottomed saucepan, combine the granulated sugar and water. Heat over medium without stirring until the sugar dissolves and begins turning golden. Gently swirl the pan and continue cooking until the mixture reaches a warm amber color similar to honey. Remove from heat immediately and slowly stir in the heavy cream. Set aside.
- In a separate medium saucepan, whisk together the brown sugar, cornstarch, and salt. Gradually pour in the milk while whisking constantly to avoid lumps. Stir in the vanilla bean paste.
- Place the saucepan over medium-high heat and cook, whisking frequently, until the mixture thickens and comes to a gentle boil. Remove from heat and whisk in the caramel mixture until fully combined.
- Temper the Eggs
- Slowly pour about one-quarter of the hot custard into the egg yolks while whisking continuously. Repeat with another quarter of the hot mixture, whisking well.
- Pour the tempered egg mixture back into the saucepan with the remaining custard. Return to medium heat and cook, whisking constantly, for 2–3 minutes or until the filling thickens to a pudding-like consistency.
- Remove from heat and whisk in the butter until fully melted and smooth.
- Assemble the Pie
- Pour the warm butterscotch filling into the cooled crust. If needed, strain through a fine mesh sieve for an ultra-smooth texture.
- Cover the surface with plastic wrap, pressing it directly against the filling to prevent a skin from forming. Refrigerate for at least 6 hours or overnight until fully set.
- Prepare the Whipped Cream
- Using a stand mixer or hand mixer fitted with a whisk, beat the heavy cream, powdered sugar, and vanilla paste on medium-high speed until soft peaks form.
- Spread the whipped cream evenly over the chilled pie.
- Garnish (Optional)
- Combine crushed cookies and chopped pecans in a small bowl, then sprinkle over the whipped topping for added texture and visual appeal.
- Slice, serve, and enjoy every creamy, buttery bite.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 serving
- Calories: 506 kcal
- Sugar: 35 g
- Sodium: 439 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 59 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 169 mg