• Home
  • About Me
  • Contact Me
    • Accessibility
  • Privacy
  • Blog

The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

  • Recipe Index
    • Browse by Flavor
      • Cake Batter
      • Caramel
      • Cheesecake
      • Coconut
      • Coffee
      • Cookie Dough
      • Lemon
      • Mint
      • Peanut Butter
      • Pumpkin
      • S’mores
      • Snickerdoodle
      • Sweet and Salty
    • Brownies, Blondies & Bars
    • Brownie Bombs
    • Candy, Bark, and Candy Toppers
    • Chocolate
    • Cookies
    • Cupcakes & Cake
    • Donuts & Other Breakfast Fare
    • Drinks
    • Fudge
    • Guilt-Free Treats
    • Holiday Goodies
    • Ice Cream & Frozen Confections
    • No-Bake Treats
    • Pie
    • Miscellaneous Truffles & Treats
  • Cookbooks
  • Work With Me

The Best Homemade Butterscotch Pie

November 2, 2018 by thedomesticrebel | 19 Comments

13094 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Slice of butterscotch pudding pie on a white plate

This Homemade Butterscotch Pie is the BEST recipe I’ve tried! Homemade silky, brown sugary butterscotch pudding sits inside of a spiced Biscoff cookie crust and is topped with a mountain of fresh sweetened whipped cream. This pie is HEAVENLY!

Happy November! I can’t even believe we all got knocked out on January 2nd and woke up today and it’s already November. Where did the time go?

Personally, I’d be fine if I went into hibernation throughout summer and woke up just in time for the holidays. I could easily skip over bad summertime TV, 110 degree blistering heat waves, and sweaty shorts. If my year could just be January, February, May and June (for my parents birthdays), then October, November, December, that’d be perfect! Can we work something out where you just punch me in the face on March, April, July, August, and September 1st and make sure I don’t wake up until the next month?

I’m sure my enemies are reading this like, hey, finally I can sock this chick in the face! (I’d like to see you try, Sylvie).

Anyway, we’re officially waist-deep in holiday season preparation, whether you like it or not (and I love it!). But even though Thanksgiving is still a few weeks away, I know these next few weeks will whiz by us faster than you can say “meal prep.” And by the way, you should be meal prepping what you’re planning to make on the big day!

Every year, my grandma does her Thanksgiving and I take over Christmas dinner. It’s an even trade-off, even though I make the desserts for Thanksgiving because those who dare purchase a frozen pie in front of me will the suffer the wrath of a million rolling pins dropped on your toes.

I’ll make the usual pie suspects of course: apple, pumpkin, and/or pecan… but I like to switch things up with a third pie that’s more of a wild-card, and friends, this is that pie! It is heaven on a plate and I’m here to tell you why. < rhyme not intended

Slice of butterscotch pudding pie on a plate with a bite missingA few years back I made a butterscotch pudding pie made with prepared butterscotch pudding mix. It is super delicious and really easy, but I longed for something more homemade and wondered if a homemade butterscotch pie would be as good, as simple, and as perfect as its boxed pudding counterpart.

It is SO MUCH BETTER.

Slice of butterscotch pudding pie next to a silver forkWhile I still love the pudding pie from a box, this version is entirely made from scratch and you can taste the difference. This scratch-made butterscotch pudding is creamy and silky and luscious and flavored with caramel, brown sugar, vanilla, and butterscotch. It sits in a homemade Biscoff cookie crust – you know, the cookies they hand out on certain flights? Those Biscoff cookies are a cross between gingerbread and graham crackers, with their sweet, spicy flavor and delectable crispness. Since the crust is made of ground cookies, after all, there’s no additional sugar in the crust mix.

Aerial view of the whole butterscotch pudding pie in a ceramic panSome butterscotch pie recipes call for a huge mountain of meringue on top, but I wanted something easier to make and more of a crowd-pleaser, so I opted for fresh, sweetened whipped cream. So fluffy I could die. (Just wake me up in December).

Whole butterscotch pudding pie missing one sliceOf course, you can absolutely use graham cracker crumbs in place of the Biscoff, or even a completely baked pastry crust… but there’s something magical and tantalizing about the spicy Biscoff cookie crust with that silky, rich butterscotch pudding that makes me groan with happiness.

A bite of butterscotch pudding pie on a fork that is sitting on a white plate

Make it and you’ll see what I mean!

Slice of butterscotch pudding pie on a white plate with a silver fork

*adapted from Taste of Home

This is the BEST from-scratch Butterscotch Pudding Pie recipe! Entirely homemade, it consists of a spicy Biscoff cookie crust, a silky smooth, ultra creamy brown sugar & butterscotch pudding and a mountain of fresh whipped cream. The perfect comfort food that will be sure to please anyone!
Print Recipe
5 from 3 votes

The Best Homemade Butterscotch Pie

This Homemade Butterscotch Pie is silky, creamy, luscious and the BEST version of butterscotch pie I've tasted! From the spicy Biscoff cookie crust to the brown sugar & butterscotch pudding to the fluffy whipped cream, everything about this pie is perfection!
Prep Time6 hrs 20 mins
Cook Time20 mins
Total Time6 hrs 40 mins
Course: Dessert, Pie
Cuisine: American, Dessert
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR THE CRUST:
  • One package Biscoff cookies finely ground into crumbs
  • 1/4 cup (1/2 stick) unsalted butter melted
  • FOR THE PUDDING:
  • 6 Tablespoons unsalted butter
  • 6 Tablespoons all-purpose flour
  • 1½ cups brown sugar light or dark is fine; dark will yield a richer flavor
  • 2 cups whole milk 2% is fine, but I wouldn't try it with skim or milk substitutes
  • 1/4 teaspoon salt
  • 3 large egg yolks lightly beaten
  • 2 teaspoons vanilla extract
  • Fresh whipped cream for serving
  • Additional Biscoff cookie crumbs for sprinkling on top optional

Instructions

  • Preheat oven to 350 degrees F. Lightly grease a 9" round pie plate with cooking spray and set aside. Meanwhile, in a medium bowl, combine your Biscoff cookie crumbs and the melted butter until moistened and mixture resembles wet sand. Press the mixture into and up the sides of the pie plate in an even layer. I do this with my fingers and the flat bottom of a measuring cup or glass. Bake the crust for 12 minutes, then remove from the oven.
  • While crust bakes, make your filling! Melt the butter in a medium saucepan over medium heat. Remove from the heat briefly to whisk in the flour until it becomes a smooth paste (called a roux). Add in the brown sugar and stir to combine, then return to the heat and add in the milk and salt. Cook, stirring constantly, over medium-high heat until mixture thickens, about 5-10 minutes. Reduce the heat and continue cooking 1-2 minutes more. Remove from the heat.
  • Working quickly and carefully, pour a little of the pudding into a small bowl with the beaten egg yolks and whisk it vigorously to temper the egg yolks and bring them to temperature. This will ensure you won't have scrambled eggs in your pudding! Once the egg mixture is combined and smooth, add the egg mixture back to the original pot with the remainder of the pudding and turn the heat back onto medium-high. Bring to a boil and whisk constantly for 2 more minutes. Remove from the heat a final time and whisk in your vanilla extract.
  • Pour the hot pudding mixture into the baked crust and smooth out the top. Allow pie to cool off some before covering it with plastic wrap and refrigerating it. I highly recommend refrigerating it for at LEAST 6 hours, preferably overnight, before serving so it has ample time to chill and set.
  • Just before serving, top with fresh whipped cream and a sprinkling of crushed Biscoff cookies, if desired.

Close up of fork marks in a slice of butterscotch pudding pieThis pie is out-of-this-world incredible!

The Best From Scratch Butterscotch Pudding Pie collage

Have a super sweet day!

xo, Hayley

Print Friendly, PDF & Email

Comments

  1. Karl says

    November 10, 2018 at 3:49 am

    Never had anything like this before But I will do know and I’m sure the kids will love it too

    Reply
  2. Amanda says

    November 2, 2020 at 4:30 pm

    5 stars
    I almost never leave a comment but this is BY FAR the best recipe on Pinterest! I also don’t usually prefer pie, but I am a sucker for butterscotch and couldn’t pass this by! So very glad you shared this and it turned out exceptional! I will make this on repeat! Thank you again!

    Reply
    • thedomesticrebel says

      November 2, 2020 at 6:09 pm

      Amanda, thanks for your comment! Appreciate it and so glad you loved the pie!

      Reply
  3. Suzanne says

    November 24, 2020 at 12:04 pm

    I’m going to make this for something different this Thanksgiving. Do you have a recipe for the whipped topping? Looking forward to making this!

    Reply
    • thedomesticrebel says

      November 24, 2020 at 6:51 pm

      Hi Suzanne, I would beat together 1 cup heavy whipping cream with about 3 Tbsp powdered sugar until stiff peaks form.

      Reply
  4. Erin says

    November 27, 2020 at 7:50 pm

    5 stars
    Make this! You will not be disappointed. It’s creamy and delicious and I’m eating it for breakfast!

    Reply
    • thedomesticrebel says

      November 27, 2020 at 7:55 pm

      Thanks so much, Erin!

      Reply
  5. Audrey bennett says

    December 15, 2020 at 1:04 pm

    Can I make the butterscotch pie using a graham cracker crust.? Thank you.

    Reply
    • thedomesticrebel says

      December 15, 2020 at 5:39 pm

      Hi Audrey, absolutely!

      Reply
  6. DJ says

    June 19, 2021 at 9:46 am

    5 stars
    This is absolutely delicious- smooth, rich, thick! My family members (6 total here last night) & I all loved it! I used the 3 egg whites to make meringue, which made enough for two pies. I’ll be making this again and SOON! Thanks!

    Reply
  7. Peg says

    September 23, 2021 at 2:05 pm

    What are Biscoff cookies?? I really want to make this as it sounds delicious!! Thanks!

    Reply
    • thedomesticrebel says

      September 27, 2021 at 4:03 pm

      Hi Peg, Biscoff cookies are crispy brown sugar cookies that kind of remind me between a graham cracker and a molasses snap in a way. They serve them on Delta flights. You should be able to find them at most grocery stores.

      Reply
  8. Natalie says

    December 23, 2021 at 2:03 pm

    I accidentally added 3 cups milk and it tastes great but isn’t thick.. do you have any tips how I can fix it or should I just start over? Thank you!

    Reply
    • thedomesticrebel says

      December 23, 2021 at 7:44 pm

      Hi Natalie, it will be hard to thicken with that much milk.

      Reply
  9. Lana K perry says

    May 7, 2022 at 9:00 am

    With so many pkgs of biscoff available can you tell me how many cookies or what size pkg please?

    Reply
    • thedomesticrebel says

      May 11, 2022 at 7:06 pm

      I believe it is an 8.8 oz package!

      Reply
  10. Jo F says

    August 26, 2022 at 11:24 am

    This is fabulous – smooth ad rich, and so easy to make!

    Reply
  11. Megan says

    October 2, 2022 at 10:44 am

    Is this able to be frozen and served later? How long does it last in the fridge? Looks incredible.

    Reply
    • thedomesticrebel says

      October 4, 2022 at 9:54 am

      Hi Megan, I do not recommend freezing this as it is a pudding consistency and pudding would not thaw properly.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

Connect!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Featured Post

the photographer is holding a carrot cake cheesecake bar against a lightly colored dotted background.

Carrot Cake Cheesecake Bars

More Posts from this Category

Newsletter

Stay up to date with all posts

Order My Cookbooks!

Out of the box Holiday

Archives

Archives

Categories

Search

Visit my Instagram

Copyright © 2023 · Designer Blogs

13094 shares