Filed Under: Fall | Pie | Thanksgiving

Butterscotch Pie

By Tessa Arias
  |  
October 17th, 2018
4.94 from 83 votes
4.94 from 83 votes

Butterscotch Pie is made with an easy spiced Biscoff cookie crust, homemade butterscotch pudding filling, and is topped with creamy whipped cream. Perfect fall treat!

Yield: 12 servings

Prep Time: 25 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: Like a golden sweet caramelized nectar of goodness.
Texture: The crust is buttery yet crunchy, the butterscotch filling is thick and rich, while the whipped cream is light and creamy.
Ease: The butterscotch pudding filling does take a few steps, but there’s no pie crust involved and it can be made ahead of time.
Pros: Delightful fall pie.
Cons: None!
Would I make this again? Absolutely.

In a world full of salted caramel, butterscotch is often overlooked and forgotten.

Poor butterscotch.

Butterscotch Pie is made with an easy spiced Biscoff cookie crust, homemade butterscotch pudding filling, and is topped with creamy whipped cream. Perfect fall treat!

That’s why I’m excited to shine the spotlight on butterscotch with this pie recipe. It’ll make you remember just how wonderfully sweet and complex the stuff is. Liquid gold! Well, in this case, pudding gold.

Homemade Butterscotch Pudding Pie - no pastry involved! Perfect for Thanksgiving.

I particularly love this recipe for holidays like Thanksgiving. Why? Well there’s no pie crust involved. Just a simple ground cookie crust.

Also, this recipe has to be made ahead of time. It doesn’t take up more than 10 minutes in the oven since the filling is made on the stovetop.

Every bite just tastes like fall goodness. It’s just about perfect!

Butterscotch Pie is made with an easy spiced Biscoff cookie crust, homemade butterscotch pudding filling, and is topped with creamy whipped cream. Perfect fall treat!

Butterscotch Pie Recipe Tips

Crust

One of my favorite parts of this recipe is the sweet yet spiced Biscoff cookie crust. You know, the cookies you get when you’re on the plane? They’re like a combination of gingerbread and graham crackers and they complement the butterscotch flavor oh so well.

You can find them at most grocery stores. I’ve seen them at Walmart, Target, and Kroger stores and you can find them under the name Speculoos at Trader Joe’s.

If you can’t find them or don’t want to use Biscoff, you can easily replace it with 250 grams of any other crispy cookie. That’s 17 graham crackers (when I say graham cracker, I mean the full rectangle). Vanilla wafers or gingersnaps would also be fun options!

Filling (read this!)

I would highly recommend reading the recipe through once or twice before you actually get started making the filling. It’s not hard, promise, but there are a few different components involved. You make a caramel / butterscotch sauce then make pudding which involves tempering eggs.

Tempering sounds really fancy but it’s basically just how we gently bring the eggs up to temperature without scrambling them. I talk more about tempering in this video post for how to make homemade custard ice cream.

Whole milk really does work best here. You may be able to get away with 2% milk, but anything lower will lead to a watery filling that won’t set quite as well. I haven’t tried this recipe with any non-dairy subs.

Note: Be sure your pie dish isn’t too shallow. As you can see in the photos this recipe basically fills the pie pan all the way to the top with butterscotch goodness.

Make Ahead

This pie must chill for at least 6 hours in the fridge. I almost always just make it the day before I plan to serve it so it can firm up completely overnight. It’ll stay good in the fridge for a few days, but the crust will get soggy the longer it sits. The whipped cream topping is best made the day it’s served. Serve chilled.

Homemade Butterscotch Pudding Pie - no pastry involved! Perfect for Thanksgiving.

More Pie Recipes:

Photos by Ashley McLaughlin.

4.94 from 83 votes

How to make
Butterscotch Pie

Yield: 12 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Inactive Time 6 hours
Total Time: 6 hours 50 minutes
Butterscotch Pie is made with an easy spiced Biscoff cookie crust, homemade butterscotch pudding filling, and is topped with creamy whipped cream. Perfect fall treat!

Ingredients

For the cookie crust:

  • 32 Speculoos / Biscoff cookies (250 gram package)
  • 6 tablespoons (85 grams) unsalted butter, melted

For the filling:

  • 6 large egg yolks, beaten
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup heavy cream
  • 1/2 cup (100 grams) packed dark brown sugar
  • 1/3 cup (43 grams) cornstarch
  • 3/4 teaspoon fine salt
  • 3 cups whole milk
  • 1 tablespoon (14 grams) unsalted butter

For topping:

  • 1 cup chilled heavy whipping cream
  • 3 tablespoons (23 grams) powdered sugar
  • 1 teaspoon vanilla
  • Crushed Speculoos / Biscoff cookies, for garnish, if desired

Directions

Make the crust:

  1. Preheat the oven to 350°F.
  2. In the bowl of a food processor pulse the Speculoos cookies until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a fairly deep 9-inch pie plate. Bake until fragrant, about 12 minutes. Cool completely on a wire rack.

Make the filling:

  1. Read the filling instructions completely before beginning.

  2. Whisk the egg yolks together in a large heatproof bowl until smooth.
  3. In a small stainless saucepan, combine the granulated sugar with 1/4 cup water. Gently stir with a silicone spatula. Cook over medium heat until the sugar is dissolved. Increase the heat to medium high and continue to cook, swirling the pan occasionally without stirring, until the mixture turns a dark amber color, about 10 minutes total. Be careful not to burn. You can always return to heat and cook more but you can't undo a burnt butterscotch!

  4. Remove from heat. Gradually stir in the heavy cream. Set aside.
  5. In medium saucepan, whisk together the brown sugar, cornstarch, and salt. Add half of the milk, whisking to combine. Whisk in the remaining milk. Set over medium high heat, whisking often, until the mixture comes to a boil. Remove from heat and add in the butterscotch mixture.
  6. Gradually ladle about a quarter of the hot liquid into the egg yolks, whisking constantly, to temper the eggs. Add another quarter of the hot mixture to the eggs, whisking. Slowly transfer the egg mixture back into the saucepan. Whisking constantly, bring to a boil over medium-high heat. Boil for 2 to 3 minutes, or until thickened like pudding.

  7. Remove from heat and stir in the butter. Whisk vigorously for 1 minute to encourage the mixture to cool. Pour through a mesh sieve into the prepared crust to remove any lumps.
  8. Cover with plastic wrap and chill in the fridge for at least 6 hours or overnight to set. At this point the pie can be made ahead of time and stored in the fridge for up to 2 days.

Make the topping:

  1. In a medium mixing bowl, use an electric mixer fitted with the whisk attachment to beat the cream on medium high speed until it begins to thicken. Add in the sugar and vanilla and continue to beat until soft peaks form.
  2. Spread over the chilled pie. Garnish with Speculoos crumbs, if desired. Serve chilled.

Course : Dessert
Cuisine : American

October Baking Challenge

This recipe was the October 2020 selection for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Full challenge details here. Check out everyone’s pies:

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating




  1. #
    Ruth Norman — October 23, 2020 at 7:49 am

    This was such a fun recipe! Thank you for very clear instructions and helpful tips. I halved the recipe and made four individual pies in ramekins and it worked out wonderfully. A unique and delicious dessert!

  2. #
    Mae — October 23, 2020 at 7:19 am

    I have to admit I never liked pudding before until I made it homemade. However it was always either chocolate or vanilla. I forgot about butterscotch pudding until I made this pie. The pudding alone was great enough to eat but a pie version just escalates it. It had the right amount of sweetness to it. It’s so perfect for the Fall.

  3. #
    PJ Bibby — October 22, 2020 at 8:45 pm

    Absolutely Ah-Maz-Ing! I love the contrast in texture between the silky filling and crunchy base.
    I’m already planning other deserts I can use the filling in

  4. #
    Nancy — October 20, 2020 at 7:08 pm

    This is so yummy. And fun to make. It was my first time making pudding from scratch. It’s never as hard as you think it’s going to be. I will definitely do it again.

  5. #
    Shannon N. Nordgren — October 19, 2020 at 5:43 pm

    We would give this recipe 200 stars if we could! Excellent flavor, and the cookie crust is perfectly paired with the pudding. Will definitely make this again. Thank you!

  6. #
    Barbara — October 18, 2020 at 2:58 pm

    Love this pie. Easy to follow and a delicious result!

  7. #
    Karly Ball — October 18, 2020 at 11:25 am

    Delicious and simple. Be sure to let it sit long enough before serving

  8. #
    Donna Patrick — October 17, 2020 at 5:29 pm

    Excellent taste but mine did not set as well as I would hope.

  9. #
    Brandi Loveless — October 17, 2020 at 3:48 pm

    Just made this pie as my own challenge to myself to make a new pie every month in 2020. I’m so happy I chose this one for October, turned out so delicious!

  10. #
    Sandra D — October 17, 2020 at 2:23 pm

    I was excited to see the this recipe as the October challenge as I have had it marked on my “Must try” list since last year. The pie was delicious. I loved the crust. It was lovely to have something with a different flavour than a regular graham cracker crust. The filling took a few extra steps but nothing was too difficult to handle. It made a lovely butterscotch flavoured filling. Another great pie to add to my repertoire.

  11. #
    CYNTHIA CATO — October 16, 2020 at 10:07 pm

    Was very delicious! Very different than the usual desserts I’ve made. The combination of the biscoff cookies and butterscotch filling goes so well together! Will definitely make again.

  12. #
    Rebecca Lyman — October 16, 2020 at 7:07 pm

    I am not usually a fan of butterscotch, but this was delicious! Everyone loved it.

  13. #
    Fithria — October 16, 2020 at 12:13 pm

    Bit tricky to make but so worth it. Thanks Tessa

  14. #
    Debbie Pettitt — October 16, 2020 at 10:09 am

    Butterscotch Pie! Tessa’s instructions were very good. Unfortunately, I burnt my butterscotch the first time. The second time, I was a little gun shy so went the opposite direction and undercooked the butterscotch. Nonetheless, I served it to a group that night and received rave comments. Delicious even with the mild butterscotch flavor. Imagine how good the pie must be when cooked properly! Excellent recipe!

  15. #
    Lauren — October 15, 2020 at 12:44 pm

    Such a yummy pie!! I chose the worst pan for it so I struggled to get it out of the pan but otherwise it was such a nice fall inspired pie! I never think to make anything butterscotch because it’s a hit or miss with some people but I think this pie would sway some opinions!

  16. #
    Bob White — October 13, 2020 at 3:03 pm

    Looks fantastic. Just finished.

  17. #
    Christina L — October 12, 2020 at 7:57 pm

    The taste is awesome, but I obviously need to make it again because my butterscotch was not as dark as Tessa’s. I used ginger snaps for the crust, and I loved the strong flavor it brought to the recipe. Thanks, Tessa!

  18. #
    Carla — October 12, 2020 at 1:34 pm

    It was fun to get out of my comfort zone and make something totally new to me that I had never even tasted! Love the easy to follow directions and while butterscotch may not be everyone’s taste this was a great addition to our family thanksgiving here in Canada.

  19. #
    Cassidy Brallier — October 12, 2020 at 11:55 am

    I thought this pie was delicious! It definitely needs sufficient time to set, so I would suggest making it a day in advance. I would 10/10 make again.

  20. #
    Sarah Atif — October 12, 2020 at 11:38 am

    It was lovely!

  21. #
    Annie MacMillan — October 12, 2020 at 7:05 am

    Really good recipe, I learnt new skills and will probably make again soon

  22. #
    marni — October 11, 2020 at 7:13 pm

    It took some hunting to find Biscoff cookies. – I live in Western Canada (found them at London Drugs). Once I had all the ingredients, this pie was a hit with my family – served it for Thanksgiving supper (which is in October here in Canada)

  23. #
    Hannah Snyder — October 11, 2020 at 5:57 pm

    This pie was AMAZING! Me and my family had it for Thanksgiving dessert and we loved it! Highly recommend making it!

  24. #
    Claudia — October 11, 2020 at 3:32 pm

    So good!

  25. #
    Rose Dubois — October 11, 2020 at 1:53 pm

    This pie was a little bit of a challenge for me but it turned out nicely. I substituted graham crackers for the crust as I couldn’t find the cookies.

  26. #
    LISA W — October 10, 2020 at 8:20 pm

    Love this was actually real easy to make…

  27. #
    Peggy Nelson — October 10, 2020 at 6:10 pm

    This is one delicious pie! The butterscotch flavor is deeper than regular caramel and the biscoff cookie crust enhances the butterscotch flavor. This pie is semi-challenging to make but well worth the effort!

  28. #
    Katie — October 10, 2020 at 1:19 pm

    This pie was so much fun to make! This was my first time making homemade caramel and homemade pudding and it was so simple!! The butterscotch flavor plays SO NICELY with the spiced cookie crust. Family loved this one!

  29. #
    Divita Madaan — October 10, 2020 at 7:59 am

    Loved the recipe. The butterscotch filling was smooth yet firm. I made biscoff cookies for the base at home.

  30. #
    Jodie — October 7, 2020 at 1:05 pm

    Delicious! The Biscoff cookie crust is genius, the flavor of the crust with the butterscotch is incredible. To make the filling you must pay attention to detail (I burned the butterscotch mixture the first time) but the finished pie is so good.

  31. #
    Marguerite Sterling — October 5, 2020 at 4:21 pm

    I followed this recipe exactly and it was delicious! A bit time consuming, but worth the effort. I never made pudding from scratch, so I read the instructions several times before starting. Very impressive dessert to serve to your family and guests!

  32. #
    Maggie — October 4, 2020 at 2:14 pm

    SO good!! I almost forgot to take a picture for the challenge before I inhaled the pie. Easy, light, but delicious!

  33. #
    Alice — October 4, 2020 at 12:42 pm

    L’ho preparato ieri sera….è fantastica

  34. #
    Alice Faliva — October 4, 2020 at 12:40 pm

    Questa ricetta è uno spettacolo, golosissima e dal sapore inconfondibile

  35. #
    Aaron Hockstein — October 3, 2020 at 4:20 am

    This was sooooooo good!!!!! Worth the time and effort. The butterscotch was insane!

  36. #
    Vivian — September 23, 2020 at 7:03 pm

    Wowzers!!! Just put in the fridge for 6hr chill and I already can’t wait! Next time I’ll reserve some filling for my coffee the next morning!

  37. #
    Melanie — August 19, 2020 at 2:45 pm

    I had never had butterscotch pie before but was told it was excellent. I used a graham cracker crust and no whip.

    Can this be made with meringue?

    • #
      Jason — November 6, 2020 at 7:32 am

      I’d also like to know if this can be made with a meringue topping instead of whipped cream. Does the baking of the meringue harm the pie?

  38. #
    Emmi — August 5, 2020 at 8:27 am

    I made this. The pudding is an extensive process which took most of my time. I used dark brown sugar instead of regular brown sugar. I could not find those biscoff cookies any where so I made my own crust instead and it came out better. For the whipped cream I only used 2 tablespoons of powder sugar in the cold whipping cream for less sweet and I increased the vanilla extract to 1 and 1/2 teaspoons for a bolder vanilla flavor. With the ingredients plus the extra work this pie takes this definitely will be a once a year pie for the holidays. My other thought would be to make these into smaller individual portions for easier serving and less time required in the refrigerator.

  39. #
    andrea jonna charuk — July 27, 2020 at 2:14 pm

    I’m so excited to try this recipe! In your “butterscotch sauce” recipe there is information about adding scotch, bourbon, run, etc. to spice up the flavor and cut sweetness a bit. Also in that recipe, you recommend adding the liquor after taking the sauce off the heat.
    Would it be possible ( or advised) to add the liquor in this butterscotch recipe? If so, at which step in the process would you recommend adding it?
    mahalo!

  40. #
    Lys — March 3, 2020 at 5:56 am

    Hi Tessa and all!
    Is it possible to warm the pie up prior to serving? Or would this ruin the pudding?

    Thank you!

    • #
      Tessa — March 3, 2020 at 5:40 pm

      It needs to be served chilled 🙂

      • #
        Mel — October 30, 2020 at 4:22 am

        Pure goodness !
        Thank you Tessa
        Made my own spéculos and used Nature’s Charm whipping cream.

  41. #
    Jen — February 14, 2020 at 3:10 pm

    Just made this for the first time. Never had butterscotch pie before, but followed directions exactly and pie came out perfectly! I sneaked a little taste of the filling when it was finished and it is delicious! Can’t wait to serve it to my family tomorrow for our Valentines Day dinner! Coming from a person who cooks three meals a day, this is a great recipe! Follow the directions and it will come out perfectly!

  42. #
    Nancy — February 1, 2020 at 12:49 pm

    Best butterscotch pie ever!!

  43. #
    Janelle Patet — January 26, 2020 at 9:28 am

    Hi Tessa,
    I haven’t made this yet, but am wondering about how I cover it at the end. Do I have the plastic wrap lay on the pudding so you don’t have a layer that forms?

    Thank you.

    • #
      Tessa — January 29, 2020 at 1:46 pm

      Yeah, you can do that!

  44. #
    EVA — December 18, 2019 at 8:31 am

    Hello Tessa! Just made your pie, I was looking for a wintery version of my Raspberry/chocolate ganache pie and yours was just it! Eating it right now with a drizzle of Biscoff on top! Super sliceable even after a night in the fridge, holds perfectly its shape. Thank you Tessa! Really likeyour blog, feel free to check my tiny tlittle blog and feedback me if you want! 😉

  45. #
    Patti — December 5, 2019 at 8:51 pm

    This was my first ever attempt to make butterscotch pie. It took me extra time because I had to read the directions more than normal, but next time I’m sure it will be easier. Everyone loved it – absolutely delicious!

  46. #
    AJB — December 3, 2019 at 6:08 pm

    Deserves 10 Stars!
    I ❤️❤️❤️ this pie. I will definitely make this again. Great instructions too.

  47. #
    Lauren — November 27, 2019 at 7:32 am

    I made this yummy tart yesterday. It is delicious, with a deep butterscotch richness. I made it in a tart pan and used tart dough, instead of cookie crust. There was extra filling as tart pans are more shallow than pie pans. My husband was happy to help out and eat the extra pudding!

    • #
      Tessa — November 27, 2019 at 9:55 am

      Perfect!!!

  48. #
    Karie — November 24, 2019 at 9:04 pm

    Quick question….I’m planning on making this for Thanksgiving. The recipe calls for 1/4 cup heavy cream but the directions say to add 1/4 cup of water to the sugars. Which one is it or is it both?

    Thank you!!

  49. #
    Ankit — November 12, 2019 at 2:46 am

    Hi,
    The pie looks amazing. The list of ingredients for the filling has unsalted butter but I don’t see it anywhere in the steps. At what stage do I add the butter?

    • #
      Jen — November 23, 2019 at 8:28 pm

      Ankit – You add the butter right after you take the pudding off the heat. You whisk it in right before you put the mixture through the mesh sieve..second to last paragraph in the filling directions 🙂

  50. #
    Louise — November 8, 2019 at 2:07 pm

    I intend to make this but I live in Ontario and haven’t found Biscoff, is there something else I could use such as graham cracker crumbs or just a baked regular pie crust? Thank you for your response.

    • #
      SHIRLEY — October 3, 2020 at 8:57 am

      You can use any crushed up biscuit. Biscoff is the one Tessa uses, because it complements the butterscotch perfectly.

  51. #
    Kim — November 2, 2019 at 11:44 am

    Is this recipe for 2 pies?

  52. #
    Nanma — April 21, 2019 at 2:44 am

    Delicious. I made for Easter lunch and everyone liked it. Probably didn’t let the pie crust cool long enough before putting in filling as it was a bit soft in some spots but crunchy in others. Great butterscotch flavour. Thank you for sharing.

  53. #
    Julie — April 12, 2019 at 12:31 am

    Hi; I think that I have just ruined this pie by using 6 Australian sized tablespoons of butter which equates to 120gms butter.
    I would love it if you could put the weight of the ingredients if necessary and not just ‘tablespoon or cup’ as I think these differ in many countries?
    Julie

    • #
      Tessa — April 12, 2019 at 10:56 am

      Oh no! The other volume measurements have grams, so I went ahead and added in the butter as well. Thanks for the feedback!

  54. #
    Andrea — December 31, 2018 at 3:14 pm

    I made this pie for Christmas as other family members had the traditional pies covered. This pie was amazing. I loved this pie. Everyone loved this pie. I was nervous making it, but the instructions were great. It’s a rich, creamy, sweet piece of perfection. I will definitely be making this again!!!! Thank you!

  55. #
    Robyn — November 10, 2018 at 12:30 pm

    Tessa- when you say cover the pudding for 6 hours, is that already in the pie crust, or chilled seperatly (prior to putting it into the crust)? Thanks, really looking forward to trying this!

    • #
      SHIRLEY — October 1, 2020 at 9:00 am

      “Pour through a mesh sieve, into the prepared crust…”

  56. #
    Natalie Dawn — October 26, 2018 at 11:13 am

    This looks amazing and perfect for the fall weather! Can’t wait to have a go at this recipe. Thanks X

  57. #
    Jeni — October 26, 2018 at 4:14 am

    Oh my goodness! I remember having butterscotch pudding pie when I was a kid. Thank you so much for the recipe! I never see butterscotch recipes anymore and it has always been one of my favorites. I think I’m going to make one today AND for Thanksgiving when my mom visits, as she’ll love it too! Oh, and i know Costco where I live sells Biscoff cookies too.

  58. #
    Lizet Flores de Bowen — October 17, 2018 at 10:55 am

    Yes! I’ll be making this pie. I was trying to think of a fresh dessert for Thanksgiving. And then I see this. Thanks Tessa! Greetings from hot Paraguay

    • #
      Tessa — October 17, 2018 at 2:01 pm

      Yay 🙂

  59. #
    Meredith Conant — October 17, 2018 at 10:30 am

    this looks amazing! are you supposed to add sugar to the crust? how much? thanks!

    • #
      Tessa — October 17, 2018 at 2:01 pm

      Thank you! Just corrected the recipe – there’s no sugar in the crust. I realized the Biscoff cookies were plenty sweet on their own 🙂

  60. #
    Kelly Cletheroe — October 17, 2018 at 3:48 am

    Ok so a Biscoff crust is GENIUS – this looks delicious!

    • #
      Tessa — October 17, 2018 at 2:01 pm

      Thank you!!

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