Butterscotch Pie
User Reviews
5
Butterscotch Pie
Description
The pie begins with a cookie-based crust pressed firmly into a 9-inch pie plate and baked to set the shape and develop a crisp texture that complements the creamy filling. The filling is prepared by carefully cooking a sugar syrup to a dark amber caramel before tempering in egg yolks and combining with milk thickened by cornstarch. The use of both granulated and brown sugar adds depth and a mild molasses note characteristic of butterscotch flavor. Butter enriches the custard, and the pinch of salt balances sweetness.
The custard filling is poured into the prebaked crust and chilled until set. The finished pie is topped with cold whipped cream sweetened with powdered sugar and flavored with vanilla extract for a light contrast to the dense filling. Crushed Speculoos cookies scattered on top provide a pleasant crunch and intensified spice notes from the cookies themselves.
Alternative crispy cookies such as graham crackers, vanilla wafers, gingersnaps, or shortbread can replace Speculoos in the crust, allowing flexibility according to preference or availability. This pie delicately balances buttery, caramelized sweetness with creamy textures and crispness from the crust and topping.
Ingredients
For the cookie crust:
- 32 Speculoos cookies 250 gram package, or Biscoff cookies
- 6 tablespoons unsalted butter melted, 85 grams
For the filling:
- 6 egg beaten, large yolks
- 3/4 cup granulated sugar 150 grams
- 1/4 cup heavy cream 59 grams
- 1/2 cup dark brown sugar packed, 100 grams
- 1/3 cup cornstarch
- 3/4 teaspoon salt fine
- 3 cups whole milk
- 1 tablespoon unsalted butter 14 grams
For topping:
- 1 cup heavy whipping cream cold
- 3 tablespoons powdered sugar sifted, 23 grams
- 1 teaspoon vanilla
- Speculoos cookies for garnish, if desired, or Biscoff cookies, crushed
Instructions
Make the crust:
- Preheat the oven to 350°F.
- 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 or glass 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:
- Read the filling instructions completely before beginning.
- Whisk the egg yolks together in a large heatproof bowl until smooth. Set aside.
- 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!
- Remove from heat. Gradually stir in the heavy cream. Set aside.
- In a 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.
- 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 constantly. 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.
- 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.
- 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:
- 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.
- Spread over the chilled pie. Garnish with Speculoos crumbs, if desired. Serve chilled.
Notes
- You can substitute the Speculoos cookie crust with an equal weight of graham crackers, vanilla wafers, gingersnaps, or shortbread cookies.
User Reviews
Overall Rating
5
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