Creamy Butterscotch Pie

Butterscotch Pie is made with an easy two-ingredient pie crust made from Belvita breakfast biscuits, a creamy stovetop butterscotch pudding, and fresh whipped cream. Serve this yummy pie as a tradition for Thanksgiving or Christmas.

Course Dessert

Cuisine Southern

Keyword butterscotch pie recipe, butterscotch pudding pie, homemade butterscotch pie, how do you make a butterscotch pie., how to make butterscotch pie

Prep Time 15

Cook Time 30

Servings servings

Calories 507kcal

Author Beth Pierce

Ingredients

Cookie Crust

4 1.76 ounce packages Belvita breakfast biscuits reserving 1 biscuit for the top (see notes)
6 tablespoons butter melted

Pie Filling

¾ cup dark brown sugar
⅓ cup cornstarch
½ teaspoon salt
2 ½ cups whole or 2% milk
4 large egg yolks beaten
1 tablespoon butter
1 teaspoon vanilla extract

Topping

1 ⅓ cups whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract

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, 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

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 is called tempering the eggs, and it will help ensure a smooth and creamy pudding.
Please continue to whisk the pudding while you are also tempering the eggs. It is a busy few minutes, but if everything is nearby, it can be done.
Cover the pie with a piece of plastic wrap to keep the pudding from forming a skin.
For a change of pace, top the pie with meringue. See more here.

Nutrition