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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!
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5 from 4 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 hours 20 minutes
Cook Time20 minutes
Total Time6 hours 40 minutes
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
  • 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.