A nostalgic dessert with a modern twist, Butterscotch Pie is a show-stopping treat that combines rich flavor with a silky texture and irresistible cookie crust. This indulgent dessert starts with a base made from crushed Speculoos or Biscoff cookies, giving it a spiced, buttery crunch. The filling is a smooth and luscious butterscotch custard made with brown sugar, egg yolks, and milk—layered between the crust and a generous topping of whipped cream. Each bite brings warmth, sweetness, and a touch of spice, making it the perfect ending to any meal.

This pie is ideal for holidays, dinner parties, or when you’re simply in the mood for an elegant homemade dessert. The butterscotch filling is deeply flavored and creamy without being overly sweet, while the cookie crust provides contrast with its crisp texture. Topped with lightly sweetened whipped cream and optional crushed cookies, the pie looks as beautiful as it tastes. You can make it ahead of time and store it in the fridge, making it both impressive and convenient. If you’re looking for a unique pie that delivers both flavor and comfort, this Butterscotch Pie is the dessert to try.

Why You’ll Love This Recipe

Deep, Rich Flavor

The dark brown sugar and caramelized notes create an authentic butterscotch flavor that’s warm and satisfying.

No Ordinary Crust

Using Biscoff cookies for the crust adds a unique spiced flavor and crunch you won’t find in traditional pies.

Perfect Make-Ahead Dessert

This pie sets beautifully in the fridge and holds up well, making it ideal for prepping a day in advance.

Crowd-Pleaser

The creamy filling and airy whipped topping appeal to a wide range of tastes, making it perfect for gatherings.

Elegant Yet Simple

While the pie looks impressive, the steps are straightforward and approachable for any home baker.

Ingredients

For the cookie crust:

Speculoos / Biscoff cookies
Unsalted butter (melted)

For the filling:

Egg yolks
Granulated sugar
Heavy cream
Dark brown sugar (packed)
Cornstarch
Fine salt
Whole milk
Unsalted butter

For the topping:

Heavy whipping cream (cold)
Powdered sugar (sifted)
Vanilla extract
Crushed Speculoos / Biscoff cookies (optional garnish)

Variations

Ginger Snap Crust: Substitute Biscoff with gingersnap cookies for a spicier crust.
Bourbon Butterscotch: Add a splash of bourbon to the filling for a deeper, more complex flavor.
Salted Butterscotch: Sprinkle flaked sea salt over the whipped topping for a sweet-salty finish.
Chocolate Swirl: Drizzle melted dark chocolate over the top before serving for a more decadent look and taste.
Mini Pies: Use a muffin tin and make individual butterscotch tartlets for easy serving.

How to Make the Recipe

Step 1

Preheat the oven to 350°F (175°C). Crush the Biscoff cookies into fine crumbs and mix with melted butter.

Step 2

Press the mixture firmly into a pie dish, making sure it covers the bottom and sides evenly.

Step 3

Bake the crust for 8–10 minutes, then let it cool completely.

Step 4

In a large saucepan, whisk together egg yolks, granulated sugar, heavy cream, brown sugar, cornstarch, salt, and milk.

Step 5

Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil. Continue cooking for another minute.

Step 6

Remove from heat and stir in butter until fully melted and incorporated.

Step 7

Pour the filling into the cooled crust. Smooth the top and cover with plastic wrap directly on the surface to prevent a skin from forming.

Step 8

Chill the pie for at least 4 hours or overnight until fully set.

Step 9

Whip the cream, powdered sugar, and vanilla until soft peaks form. Spread over the pie before serving and garnish with crushed cookies if desired.

Tips for Making the Recipe

Use room temperature egg yolks to prevent scrambling when combined with hot liquids.
Whisk continuously while cooking the filling to avoid lumps or sticking.
Make sure the crust is cool before adding the filling to prevent it from softening.
Chill the pie for the full time to ensure a firm, sliceable texture.
Use cold whipping cream and a chilled bowl for best results when making the topping.

How to Serve

Butterscotch Pie is best served chilled and sliced cleanly with a sharp knife. For an elegant touch, garnish with a sprinkle of crushed Biscoff cookies or a drizzle of caramel sauce. It’s perfect after a hearty meal, especially during the holidays. Serve alongside a cup of coffee or tea for a comforting dessert experience.

Make Ahead and Storage

Storing Leftovers

Store the pie covered in the refrigerator for up to 3–4 days. The crust may soften slightly over time, but the flavor remains delicious.

Freezing

You can freeze the pie (without whipped topping) by wrapping it tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Reheating

This pie is best served cold, so reheating is not recommended.

FAQs

Can I use a graham cracker crust instead?

Yes, but Biscoff cookies offer a more unique, spiced flavor that complements the butterscotch filling beautifully.

Do I need to bake the crust?

Baking helps the crust set and prevents it from getting soggy, so it’s recommended.

Can I use light brown sugar instead of dark?

You can, but dark brown sugar adds a deeper molasses flavor that enhances the butterscotch.

Is this pie overly sweet?

The balance of whipped cream topping and slightly salty crust keeps the sweetness in check.

Can I make this pie a day ahead?

Yes, it’s actually better after chilling overnight and holds its shape better when sliced.

Can I use store-bought whipped topping?

You can, but homemade whipped cream offers a lighter, fresher flavor.

Why is my filling runny?

It likely wasn’t cooked long enough. Ensure it comes to a full boil and thickens before removing from heat.

Can I make this pie gluten-free?

Yes, just use gluten-free cookies for the crust and ensure other ingredients are certified gluten-free.

What can I garnish the pie with?

Crushed cookies, caramel drizzle, or shaved chocolate all make great toppings.

Can I use milk alternatives in the filling?

Full-fat dairy works best, but you can try using unsweetened almond or oat milk for a dairy-reduced version, though the consistency may vary.

Conclusion

Butterscotch Pie is the kind of dessert that feels both classic and indulgent. From the spiced cookie crust to the smooth, caramelized custard and pillowy whipped topping, it’s a pie that delights with every bite. Whether you’re entertaining guests or simply treating yourself, this pie stands out as a rich, flavorful option that’s as comforting as it is elegant. With its ease of preparation and make-ahead convenience, it’s sure to become a repeat favorite in your dessert rotation.