Butterscotch Pie

Butterscotch pie is an indulgent dessert that perfectly combines rich, buttery caramel flavors with a creamy, velvety custard filling. This version takes the beloved butterscotch flavor to new heights by using a cookie crust made from Speculoos or Biscoff cookies, adding a delightful crunch and a warm, spiced base that complements the silky filling. Topped with fluffy whipped cream and garnished with crushed cookies, this pie is a showstopper for any special occasion or cozy treat.

The magic of this pie lies in its balance of textures and flavors. The crunchy cookie crust provides a contrast to the smooth, luscious butterscotch custard, made from egg yolks, brown sugar, and whole milk, thickened perfectly with cornstarch. The topping of lightly sweetened whipped cream adds an airy finish that lightens the richness without overpowering it. Whether you’re a longtime fan of butterscotch or exploring it for the first time, this pie offers a nostalgic and comforting experience with a modern twist.

Perfect for celebrations, potlucks, or whenever you crave a rich and satisfying dessert, this butterscotch pie will quickly become a favorite in your recipe collection.

Why You’ll Love This Recipe

1. Unique Cookie Crust: Uses spiced Speculoos/Biscoff cookies for extra flavor and crunch.
2. Rich Butterscotch Filling: Deep, buttery caramel notes with creamy texture.
3. Creamy, Smooth Texture: Perfectly thickened custard that melts in your mouth.
4. Easy Whipped Topping: Simple homemade whipped cream adds lightness and elegance.
5. Elegant Presentation: Garnished with crushed cookies, making it beautiful and inviting.

Ingredients

For the Cookie Crust

• Speculoos / Biscoff cookies
• Unsalted butter, melted

For the Filling

• Egg yolks, beaten
• Granulated sugar
• Heavy cream
• Dark brown sugar, packed
• Cornstarch
• Fine salt
• Whole milk
• Unsalted butter

For the Topping

• Heavy whipping cream, cold
• Powdered sugar, sifted
• Vanilla extract
• Crushed Speculoos / Biscoff cookies (optional garnish)

Variations

Use Graham Crackers

Swap Speculoos cookies for graham crackers for a classic cookie crust flavor.

Add Sea Salt

Sprinkle flaky sea salt over the whipped cream for a salted caramel twist.

Use Coconut Milk

Substitute some or all of the whole milk with coconut milk for a subtle tropical note.

Vegan Version

Use coconut cream for the filling and whipped topping, and a vegan butter substitute.

Chocolate Drizzle

Drizzle melted chocolate on top for a decadent chocolate-butterscotch combo.

How to Make the Recipe

Step 1

Preheat your oven to 350°F (175°C). Pulse Speculoos cookies in a food processor until finely crushed.

Step 2

Combine cookie crumbs with melted butter until mixture resembles wet sand. Press firmly into the bottom and sides of a 9-inch pie pan.

Step 3

Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and let cool.

Step 4

In a medium bowl, whisk together egg yolks, granulated sugar, heavy cream, brown sugar, cornstarch, and salt until smooth.

Step 5

Heat whole milk in a saucepan over medium heat until just below boiling.

Step 6

Gradually whisk hot milk into the egg yolk mixture to temper the eggs.

Step 7

Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened and bubbling, about 5–7 minutes.

Step 8

Remove from heat and stir in unsalted butter until melted and smooth.

Step 9

Pour the filling into the cooled cookie crust. Cover with plastic wrap directly on the surface to prevent a skin from forming.

Step 10

Refrigerate for at least 4 hours or until fully set.

Step 11

Before serving, whip cold heavy cream with powdered sugar and vanilla until soft peaks form.

Step 12

Spread whipped cream over the chilled pie and garnish with crushed Speculoos cookies if desired.

Tips for Making the Recipe

• Use cold heavy cream for the best whipped cream volume and texture.
• Press the cookie crust firmly to avoid crumbling.
• Temper the eggs slowly to avoid curdling the custard.
• Cover custard surface with plastic wrap to prevent skin formation.
• Chill the pie thoroughly for clean slices.

How to Serve

Serve chilled for the best texture and flavor. Cut into neat slices and garnish each plate with extra crushed cookies or a drizzle of caramel sauce for an elegant touch. This pie pairs wonderfully with a cup of coffee or black tea.

Make Ahead and Storage

Storing Leftovers

Cover the pie tightly and store in the refrigerator for up to 3 days.

Freezing

This pie does not freeze well because of the whipped topping and custard texture.

Reheating

Serve cold. Do not reheat as the custard and whipped cream will lose their texture.

FAQs

1. Can I use a pre-made pie crust?

Yes, but the cookie crust adds a signature flavor that complements the butterscotch filling perfectly.

2. How long should I chill the pie?

At least 4 hours or overnight for best texture and flavor.

3. Can I make the crust ahead of time?

Yes, prepare and bake the crust up to a day ahead.

4. What if my custard lumps?

Whisk constantly and temper the eggs slowly. Strain custard if needed before pouring into crust.

5. Can I use light brown sugar?

Dark brown sugar provides a richer butterscotch flavor but light brown sugar can be used as a substitute.

6. How do I prevent the whipped cream from deflating?

Use cold cream and whisk until just stiff peaks form. Serve soon after topping.

7. Can I add bourbon or rum to the filling?

Yes, a tablespoon can add a lovely depth of flavor.

8. What is the best way to crush the Speculoos cookies?

Use a food processor or place in a zip-top bag and crush with a rolling pin.

9. Can I use a different type of cookie for the crust?

Yes, gingersnaps or graham crackers work well too.

10. How do I store leftover pie slices?

Keep covered in an airtight container in the refrigerator for up to 3 days.

Conclusion

Butterscotch pie with a Speculoos cookie crust is a decadent and nostalgic dessert that beautifully blends textures and flavors. The crunchy spiced crust and smooth, buttery filling make it a crowd-pleaser that’s easy to prepare yet impressive to serve. Finished with a cloud of whipped cream and a sprinkle of crushed cookies, this pie is perfect for special occasions or any time you want to indulge in a rich, comforting treat. Keep this recipe handy for a dessert that delights every time.

Print