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
A 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.
While 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.
Some 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).
Of 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.
Make it and you’ll see what I mean!
*adapted from Taste of Home
- 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
- 1 & 1/2 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
- 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.
This pie is out-of-this-world incredible!
Have a super sweet day!