This Butterscotch Pie is made with a two-ingredient homemade pie crust filled with an easy stovetop butterscotch pudding and topped with fresh whipped cream and crushed Belvita breakfast biscuits. The end result is a creamy pie with tons of flavor the whole family will enjoy.
I love to make this for those occasions when a cool refreshing pie is in order, like birthdays, movie nights, and game days. This pie, Banana Cream Pie, Rich Chocolate Pie, and Lemon Chiffon Pie are just a few of our favorite desserts for spring and summer.
How to make Butterscotch Pie
Start by crushing the Belvita breakfast biscuits and mixing them with melted butter. Then press the mixture firmly into a 9-inch pie dish. Bake for about 10 minutes in a preheated oven. Then let it fully cool while you make the butterscotch pudding.
Now in a large saucepan, stir the brown sugar, cornstarch, salt, milk, and cream. Bring the mixture to a gentle boil stirring constantly. Continue cooking over medium heat just until the mixture thickens, whisking constantly. Then add a couple of tablespoons of the hot pudding mix to 4 egg yolks in a bowl, whisking until thoroughly incorporated. Repeat the procedure several times until the egg yolks are warmed thoroughly. Then slowly whisk the egg yolk mixture into the pudding mixture on the stove, cooking for about 2-3 minutes. Remove from the heat and whisk in the butter and the vanilla. Continue whisking to cool it down slightly. Pour the pie filling into the crust and cover the top of the pie with plastic wrap to keep it from forming a skin. Let it fully cool on a wire rack before placing it in the refrigerator to chill overnight.
Using a hand mixer or a stand mixer with the whisk attachment on medium-high speed, beat heavy whipping cream, powdered sugar, and vanilla until medium to stiff peaks form. Gently spread over the top of the pie and sprinkle with a crushed breakfast biscuit or drizzle with caramel or butterscotch sauce.
Recipe notes and helpful tips for Butterscotch Pie
- Belvita breakfast biscuits can be found at your local grocery store in the same aisle as the graham crackers.
- You can substitute 11 graham crackers, 60 vanilla wafers, or 25 Golden Oreos for the Belvita breakfast biscuits. Or use a pre-baked pie shell, spiced biscoff cookie crust, or pre-made graham cracker crust.
- It is important to whisk the pudding constantly while cooking using a spoon to reach those tight corners of the saucepan.
- Take the time to add small amounts of the hot pudding to the egg yolks whisking thoroughly after each addition. This step will help ensure a smooth and creamy pudding. Please see more about tempering the eggs below.
- Please continue to whisk the pudding while you are also tempering the eggs. It is a busy few minutes, but if everything is in close proximity, it can be done.
- For a change of pace, top the pie with meringue made from beating egg whites to soft peaks. See more here.
- Cover the pie with a piece of plastic wrap to keep the pudding from forming a skin.
- The crust and the pudding portion of this pie are best made the day before and placed in the fridge to set. The whipped cream is best made shortly before serving and spread over the chilled pie.
- Store in the fridge until ready to serve, and store leftovers covered in the fridge for up to 4 days.
How do you temper eggs?
Tempering eggs means that you slowly warm the temperature of the eggs with the hot liquid that you are adding them to. This helps prevent lumpy pieces of scrambled eggs from ending up in your smooth and creamy puddings and custards. Start by adding several tablespoons of the hot pudding to the egg yolks whisking in quickly and thoroughly. Repeat this step at least two more times or until the eggs are thoroughly warmed. Then slowly whisk the egg mixture into the pudding or custard.
More pies to try
Creamy Butterscotch Pie
Ingredients
- 4 1.76 ounce packages Belvita breakfast biscuits reserving 1 biscuit for the top (see notes)
- 6 tablespoons butter melted
- ¾ cup dark brown sugar
- ⅓ cup cornstarch
- ½ teaspoon salt
- ½ cup heavy cream
- 2 cups whole or 2% milk
- 4 large egg yolks beaten
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 1 1/3 cups whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Crush Belvita breakfast biscuits and mix them with the melted butter. Press firmly into a 9-inch pie plate. Bake for 10-11 minutes. Fully cool while you make the butterscotch pudding.
- In a medium saucepan, combine the brown sugar, cornstarch, salt, cream, and milk. Cook over medium heat just until the mixture thickens, whisking constantly. Reduce to medium-low heat. Add 2-3 tablespoons of the hot pudding mix to the egg yolks while whisking until thoroughly incorporated. Repeat the procedure several times until the egg yolks are warmed thoroughly. Slowly whisk the egg yolk mixture into the pudding mixture on the stove, cooking for about 2-3 minutes.
- Remove from the heat and whisk in the butter and the vanilla. Continue whisking to cool it down slightly. Pour the pudding mixture into the crust and cover the top of the pie with plastic wrap. Fully cool before placing in the refrigerator to chill overnight.
- Using a hand mixer or a stand mixer with the whisk attachment on medium-high speed, beat heavy whipping cream, powdered sugar, and vanilla until medium to stiff peaks form. Gently spread over the top of the pie and sprinkle with the reserved Belvita breakfast biscuit crushed.
Notes
- Belvita breakfast biscuits can be found at your local grocery store in the same aisle as the graham crackers.
- You can substitute 11 graham crackers, 60 vanilla wafers, or 25 Golden Oreos for the Belvita breakfast biscuits. Or use a pre-baked pie shell, spiced biscoff cookie crust, or pre-made graham cracker crust.
- It is important to whisk the pudding constantly while cooking using a spoon to reach those tight corners of the saucepan.
- Take the time to add small amounts of the hot pudding to the egg yolks whisking thoroughly after each addition. This step will help ensure a smooth and creamy pudding. Please see more about tempering the eggs below.
- Please continue to whisk the pudding while you are also tempering the eggs. It is a busy few minutes, but if everything is in close proximity, it can be done.
- For a change of pace, top the pie with meringue made from beating egg whites to soft peaks. See more here.
- Cover the pie with a piece of plastic wrap to keep the pudding from forming a skin.
- The crust and the pudding portion of this pie are best made the day before and placed in the fridge to set. The whipped cream is best made shortly before serving and spread over the chilled pie.
- Store in the fridge until ready to serve, and store leftovers covered in the fridge for up to 4 days.
Nutrition
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Ned
Uhhh, yes please!!! I loved the change from the traditional graham cracker crust. Thank you for this awesome pie! Can’t wait to share this at my next family gathering!
Beth Pierce
Thanks, Ned! So glad that you enjoyed the pie!
Traci
Where has this butterscotch pie been all my life? Can’t believe how easy it is! Thanks for sharing all the tips and tricks!
Beth Pierce
You are most welcome, Traci!
justine
Worked well with lactose free milk and vegan plant butter for my hubby!
Beth Pierce
Thanks for the tip, Justine!
Carrie Robinson
I just love the butterscotch flavor! 🙂 I could not stop eating this. Hubby loved it too!
Whitney
Ahh this is the best pie! I want to try it with all the different cookie substitutes! Thanks for sharing!
Beth Pierce
My pleasure, Whitney!
Fran
Hi, can you tell me what kind of cream to add where it says 1/2 cup of cream? Is it heavy whipping cream? I tried to make this and it didn’t set up at all. Thanks!
Beth Pierce
Heavy whipping cream. I am guessing that the pudding needed to be cooked a little longer. Step #2. I will make some more notes on the recipe in the next couple days.
Lily
This was incredible, so creamy, it simply melts in your mouth. I loved this recipe, it made for the perfect dessert this evening!
Jennifer
Oh my goodness, this Butterscotch Pie was downright incredible!! So tasty and SO creamy. Couldn’t have been any better!
Kara
My mom used to make homemade butterscotch pudding, and it was one of my favorites, so I knew I had to try this. It did not disappoint, and I think I’ll be making it again for Thanksgiving. I had graham crackers and biscoff cookies that needed to be used, so I replaced the belvita cookies with them. Still amazing!
Toni
This is totally irresistible! My family was really impressed!
Matt Taylor
This is such a yummy pie recipe, perfect for the Fall season. It is very easy to make too! Something different to try than classic apple or pumpkin pies.
Allyssa
Tasted really good and delicious! Thank you so much for sharing this amazing creamy butterscoth pie recipe! Will surely have this again! Loved it!
vickie rampelbergh
Beth : This is so awesome , Belvita , Breakfast cookies , was used in the crust , what flavor ??? lol …I work part time for the company , they come in different flavors lol …I know I am being a “smarty” …flavors are everything from > Cran-orange , Blueberry , Vanilla oat , Coconut , Chocolate , etc .I think I will opt . for the Vanilla Oat for the Butterscotch Pie …Thanks for sharing this recipe !!! Vickie
Lisalia
Thanks again for such a yummy recipe! I loved trying Belvita cracker cookies in a sweet recipe. Haven’t used those before! I also really appreciated the specific instructions for how many we’ll need – as well as specific instructions for swapping in other crackers or cookies! Sometimes it’s so hard when the recipe says “1 cup of crumbs” and I’m like… “HOW MANY cookies do I need to crush?” haha. Your recipes are always no-fuss and so so good. Thanks for this pie recipe we’ll definitely make it again!
Anna
I made this pie this weekend and my whole family loved it! I am still swooning over the butterscotch filling!
Kara
The homemade butterscotch pudding is simply divine! I had some biscoff cookies I needed to use up, so I used them in place of the Belvita crackers. So delicious!!
Sandra
Everyone at my house was impressed with this pie!
Patty at Spoonabilities
Look no further for a more delicious and incredible pie! Here it is!!! So good.
Sara Welch
Looking forward to enjoying this after dinner tonight; looks heavenly! Too good to pass up, indeed!
Kevin
This pie looks amazing! You dont find many butterscotch recipes anymore! Cannot wait to try this!
Anjali
This pie was so decadent and delicious!! Was the perfect addition to our picnic this weekend – everyone loved it and there wasn’t any pie left at the end of the day!
Carrie Robinson
I forgot how much I love butterscotch! I will have to make this recipe soon. 🙂
Jessica Formicola
Butterscotch is one of my favorite flavors! This pie looks incredible and I can’t wait to make it this week!
Amanda Livesay
That pie crust is life changing! Can’t wait to make this butterscotch pie again.
Allyson Reed Zea
This pie was so easy to make and it was super delicious! My kids have already asked me to make it again!
Erin | Dinners,Dishes and Dessert
This Butterscotch Pie is looks incredibly delicious!
Jo
Everyone in the family keeps asking for more! We love this butterscotch pie!
Amanda
Thank you so much for sharing I cannot wait to make this delicious pie!