Creamy Butterscotch Pie

Creamy Butterscotch Pie is a delightful dessert featuring a homemade pie crust made from Belvita breakfast biscuits, filled with a rich stovetop butterscotch pudding, and topped with fresh whipped cream. It’s a perfect treat for holiday gatherings like Thanksgiving or Christmas, bringing a nostalgic, comforting flavor to the table.

Why Make This Recipe

This Butterscotch Pie recipe combines the sweet, caramel-like flavor of butterscotch with the creamy texture of homemade pudding and the crunch of a biscuit crust. It’s a crowd-pleasing dessert that’s relatively simple to make, yet impressive enough for special occasions.

How to Make Creamy Butterscotch Pie

Belvita Biscuit Crust:

• 4 (1.76 ounce) packages Belvita breakfast biscuits (reserving 1 biscuit for topping)
• 6 tablespoons melted butter

Butterscotch Pudding:

• 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

Whipped Cream Topping:

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

Instructions:

1. Prepare Belvita Biscuit Crust:
   • Preheat oven to 350 degrees Fahrenheit. Crush Belvita breakfast biscuits and mix with melted butter. Press firmly into a 9-inch pie plate. Bake for 10-11 minutes until crust is set. Allow to cool completely.
2. Make Butterscotch Pudding:
   • In a medium saucepan, combine brown sugar, cornstarch, salt, heavy cream, and milk. Cook over medium heat, whisking constantly, until mixture thickens.
   • Reduce heat to medium-low. Gradually add 2-3 tablespoons of the hot pudding mixture to the beaten egg yolks, whisking continuously. Repeat until egg yolks are warmed.
   • Slowly whisk egg yolk mixture back into the saucepan with the pudding mixture. Cook for 2-3 minutes more until thickened.
   • Remove from heat. Stir in butter and vanilla extract until well combined. Let cool slightly, then pour into the cooled biscuit crust. Cover with plastic wrap and allow to cool fully before refrigerating overnight.
3. Prepare Whipped Cream Topping:
   • Using a hand mixer or stand mixer with whisk attachment, beat whipping cream, powdered sugar, and vanilla extract on medium-high speed until medium to stiff peaks form.
   • Gently spread whipped cream over the chilled pie. Sprinkle crushed reserved Belvita breakfast biscuit on top for garnish.

How to Serve Creamy Butterscotch Pie

Serve slices of Butterscotch Pie chilled, allowing the flavors to meld together. It’s perfect as a dessert after a hearty meal or as a sweet treat any time of day.

How to Store Creamy Butterscotch Pie

Store leftover Butterscotch Pie covered in the refrigerator for up to 3 days. Ensure it is well-covered to prevent the whipped cream from absorbing odors.

Tips to Make Creamy Butterscotch Pie

• Be patient while making the pudding to ensure it thickens properly without scrambling the eggs.
• Customize the sweetness by adjusting the amount of sugar in the pudding or whipped cream.

FAQs

1. Can I use a different type of cookie for the crust? Yes, you can substitute Belvita biscuits with graham crackers or digestive biscuits for a different flavor profile.

2. How far in advance can I make this pie? It’s best to make this pie a day ahead to allow it to chill thoroughly and set properly before serving.

3. Can I freeze Butterscotch Pie? It’s not recommended to freeze pies with a whipped cream topping, as the texture may change upon thawing.

Enjoy preparing and savoring this creamy, indulgent Butterscotch Pie with your loved ones!