Butterscotch Heaven Pie: The Ultimate Dessert Recipe
Introduction to Butterscotch Heaven Pie
Butterscotch Heaven Pie is a delightful dessert that captures the essence of sweetness and creaminess in every bite. Imagine sinking your fork into a silky butterscotch filling nestled in a crunchy cookie crust, topped with fluffy whipped cream. This pie is perfect for any occasion, whether it’s a family gathering, a holiday feast, or just a sweet treat to brighten your day. Let’s embark on a journey to create this heavenly dessert that will leave everyone asking for seconds!
A Personal Story Behind My Butterscotch Heaven Pie Journey
Growing up, my grandmother would often whip up this Butterscotch Heaven Pie whenever we had family gatherings. The aroma of the baking crust and the rich butterscotch filling would fill the house, creating an atmosphere of warmth and love. It became a tradition for me to help her in the kitchen, and those moments are some of my fondest memories. Now, I love sharing this recipe with my friends and family, keeping the tradition alive while creating new memories along the way.
What Makes This Butterscotch Heaven Pie Recipe Special?
What sets this Butterscotch Heaven Pie apart is its unique blend of textures and flavors. The crunchy Speculoos cookie crust provides a perfect contrast to the rich, creamy filling made from scratch. The use of both granulated and dark brown sugars gives the butterscotch a deep flavor that’s simply irresistible. Topped with freshly whipped cream and optional crushed cookies for garnish, this pie is not just a dessert; it’s an experience that brings joy to every bite.
The Full Butterscotch Heaven Pie Recipe
Ingredients
- For the cookie crust:
- 32 Speculoos / Biscoff cookies
- 6 tablespoons unsalted butter, melted
- For the filling:
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup heavy cream
- 1/2 cup packed dark brown sugar
- 1/3 cup cornstarch
- 3/4 teaspoon fine sea salt
- 3 cups whole milk
- 1 tablespoon unsalted butter
- For topping:
- 1 cup heavy whipping cream, cold
- 3 tablespoons powdered sugar, sifted
- 1 teaspoon vanilla
- Crushed Speculoos / Biscoff cookies, for garnish (optional)
Instructions
- Preheat the oven to 350°F (180°C).
- In a food processor, pulse the Speculoos cookies until finely ground. Add the melted butter and pulse until moistened. Press the mixture into a 9-inch pie plate, covering the bottom and sides. Bake for about 12 minutes until fragrant. Let it cool on a wire rack.
- Whisk the egg yolks in a large heatproof bowl until smooth.
- In a saucepan, combine the granulated sugar and water. Cook over medium heat until the sugar dissolves. Increase the heat to medium-high and cook until it turns dark amber, about 10 minutes. Remove from heat and gradually stir in the heavy cream, being careful as it will bubble up.
- In another saucepan, mix the brown sugar, cornstarch, salt, and half of the milk. Whisk in the remaining milk. Bring to a boil over medium-high heat, whisking often to prevent sticking. Remove from heat and add the butterscotch mixture, stirring well.
- Gradually add a quarter of the hot liquid to the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and bring to a boil. Cook for 2-3 minutes until thickened, stirring continuously. Remove from heat, stir in the butter, and strain into the prepared crust. Chill for at least 6 hours.
- In a mixing bowl, beat the cold cream until it thickens. Add the powdered sugar and vanilla, and beat until soft peaks form. This will create a luscious topping for your pie.
- Spread the whipped cream over the chilled pie. Sprinkle crushed Speculoos cookies on top if desired for an extra crunch. Serve chilled and enjoy!
Serving Suggestions and Variations for Butterscotch Heaven Pie
This Butterscotch Heaven Pie is best served chilled and can be enjoyed as is, or paired with a scoop of vanilla ice cream for an extra indulgent treat. You can also experiment with different toppings such as chocolate shavings, caramel drizzle, or even fresh fruit to complement the butterscotch flavor. For a quicker version, feel free to use a store-bought graham cracker crust if you’re short on time. The pie can be prepared a day in advance and stored in the fridge for up to 2 days, making it a great option for entertaining guests.
Frequently Asked Questions About Butterscotch Heaven Pie
Can I make this pie ahead of time?
Yes! This pie benefits from chilling, so making it a day in advance is ideal. Just keep it covered in the refrigerator until you’re ready to serve.
Can I use a different type of cookie for the crust?
Absolutely! While Speculoos cookies provide a unique flavor, you can substitute them with graham crackers or oreos for a different taste.
What if I don’t have heavy cream?
You can substitute with a non-dairy whipping cream or use half-and-half, though the texture might differ slightly.
How do I store leftovers?
Store any leftover pie in the refrigerator, covered, for up to 3 days. Just be aware that the crust may become softer over time.
Butterscotch Heaven Pie
Equipment
- Food processor For crushing cookies.
- 9-inch pie plate For baking and serving the pie.
- Saucepan For cooking the filling.
- Mixing bowl For whipping cream.
Ingredients
Cookie Crust
- 32 cookies Speculoos / Biscoff cookies
- 6 tablespoons unsalted butter, melted
Filling
- 6 large egg yolks
- 0.75 cup granulated sugar
- 0.25 cup heavy cream
- 0.5 cup dark brown sugar
- 0.33 cup cornstarch
- 0.75 teaspoon fine sea salt
- 3 cups whole milk
- 1 tablespoon unsalted butter
Topping
- 1 cup heavy whipping cream, cold
- 3 tablespoons powdered sugar, sifted
- 1 teaspoon vanilla
- cup crushed Speculoos / Biscoff cookies for garnish (optional)
Instructions
- Preheat the oven to 350°F (180°C).
- In a food processor, pulse the Speculoos cookies until finely ground. Add the melted butter and pulse until moistened. Press the mixture into a 9-inch pie plate, covering the bottom and sides. Bake for about 12 minutes until fragrant. Let it cool on a wire rack.
- Whisk the egg yolks in a large heatproof bowl until smooth.
- In a saucepan, combine the granulated sugar and water. Cook over medium heat until the sugar dissolves. Increase the heat to medium-high and cook until it turns dark amber, about 10 minutes. Remove from heat and gradually stir in the heavy cream, being careful as it will bubble up.
- In another saucepan, mix the brown sugar, cornstarch, salt, and half of the milk. Whisk in the remaining milk. Bring to a boil over medium-high heat, whisking often to prevent sticking. Remove from heat and add the butterscotch mixture, stirring well.
- Gradually add a quarter of the hot liquid to the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and bring to a boil. Cook for 2-3 minutes until thickened, stirring continuously. Remove from heat, stir in the butter, and strain into the prepared crust. Chill for at least 6 hours.
- In a mixing bowl, beat the cold cream until it thickens. Add the powdered sugar and vanilla, and beat until soft peaks form. This will create a luscious topping for your pie.
- Spread the whipped cream over the chilled pie. Sprinkle crushed Speculoos cookies on top if desired for an extra crunch. Serve chilled and enjoy!