Creamy Butterscotch Pie

This Butterscotch Pie is made with a two-ingredient homemade pie crust filled with an easy stovetop butterscotch pudding and topped with fresh whipped cream and crushed Belvita breakfast biscuits.  The result is a creamy pie with tons of flavor for the whole family.

I love to make this for those occasions when a cool, refreshing pie is in order, like birthdays, movie nights, and game days.  This pie, banana cream pie, rich chocolate pie, and lemon chiffon pie are just a few of our favorite desserts for spring and summer.

Ingredient Notes and Substitutions

• Belvita breakfast biscuits: Belvita breakfast biscuits can be found at your local grocery store in the same aisle as the graham crackers. You can substitute 11 graham crackers, 60 vanilla wafers, or 25 Golden Oreos for the Belvita breakfast biscuits. Or use a pre-baked pie shell, spiced biscoff cookie crust, or pre-made graham cracker crust.
• Butter: unsalted or salted.
• Milk: whole milk is best for a rich, thick pudding
• Vanilla extract: the pure stuff
• Powdered sugar: also known as confectioners’ sugar

How to make Butterscotch Pie

Start by crushing the Belvita breakfast biscuits and mixing them with melted butter.  Then, press the mixture firmly into a 9-inch pie dish. Prebake the pie crust.

In a large saucepan, stir the brown sugar, cornstarch, salt, milk, and cream. Bring the mixture to a gentle boil, stirring constantly. Continue cooking over medium heat just until the mixture thickens, whisking constantly. 

Temper the eggs. Then, slowly whisk the egg yolk mixture into the pudding mixture on the stove, cooking for 2-3 minutes. 

Remove from the heat and whisk in the butter and the vanilla. Continue whisking to cool it down slightly. Pour the pie filling into the crust and cover the top with plastic wrap to keep it from forming a skin. 

Using a hand or stand mixer with the whisk attachment on medium-high speed, beat heavy whipping cream, powdered sugar, and vanilla until medium to stiff peaks form.  Gently spread over the top of the pie and sprinkle with a crushed breakfast biscuit or drizzle with caramel or butterscotch sauce.

Preparation Tips

• It is important to whisk the pudding constantly while cooking using a spoon to reach those tight corners of the saucepan.
• Take the time to add small amounts of the hot pudding to the egg yolks, whisking thoroughly after each addition. This step is called tempering the eggs, and it will help ensure a smooth and creamy pudding. 
• Please continue to whisk the pudding while you are also tempering the eggs.  It is a busy few minutes, but if everything is nearby, it can be done.
• Cover the pie with a piece of plastic wrap to keep the pudding from forming a skin.
• For a change of pace, top the pie with meringue. See more here.

Make Ahead and Storage

The crust and the pudding portion of this pie are best made the day before and placed in the fridge to set.  The whipped cream is best made shortly before serving and spread over the chilled pie.

Store in the fridge until ready to serve, and store leftovers covered in the fridge for up to 4 days.

More Delicious Pies

Coconut Cream Pie

Key Lime Pie

Custard Pie

Blueberry Pie

Banana Cream Pie

Dutch Apple Pie

Creamy Butterscotch Pie

Butterscotch Pie is made with an easy two-ingredient pie crust made from Belvita breakfast biscuits, a creamy stovetop butterscotch pudding, and fresh whipped cream.  Serve this yummy pie as a tradition for Thanksgiving or Christmas. 

5 from 34 votes

Print Pin Rate

Course: Dessert

Cuisine: Southern

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 8 servings

Calories: 507kcal

Author: Beth Pierce

Ingredients

Cookie Crust

• 4 1.76 ounce packages Belvita breakfast biscuits reserving 1 biscuit for the top (see notes)
• 6 tablespoons butter melted

Pie Filling

• ¾ cup dark brown sugar
• ⅓ cup cornstarch
• ½ teaspoon salt
• 2 ½ cups whole or 2% milk
• 4 large egg yolks beaten
• 1 tablespoon butter
• 1 teaspoon vanilla extract

Topping

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

Instructions

• Preheat oven to 350 degrees. Crush Belvita breakfast biscuits and mix them with the melted butter.  Press firmly into a 9-inch pie plate.  Bake for 10-11 minutes.  Fully cool while you make the butterscotch pudding.
• In a medium saucepan, combine the brown sugar, cornstarch, salt, and milk.  Cook over medium heat just until the mixture thickens, whisking constantly.  Reduce to medium-low heat.
• Add 2-3 tablespoons of the hot pudding mix to the egg yolks while whisking until thoroughly incorporated.  Repeat the procedure several times until the egg yolks are warmed thoroughly. Slowly whisk the egg yolk mixture into the pudding mixture on the stove, cooking for about 2-3 minutes.
• Remove from the heat and whisk in the butter and the vanilla.  Continue whisking to cool it down slightly.  Pour the pudding mixture into the crust and cover the top of the pie with plastic wrap.  Fully cool before placing in the refrigerator to chill overnight.
• Using a hand mixer or a stand mixer with the whisk attachment on medium-high speed, beat heavy whipping cream, powdered sugar, and vanilla until medium to stiff peaks form.  Gently spread over the top of the pie and sprinkle with the reserved Belvita breakfast biscuit crushed.

Notes

• It is important to whisk the pudding constantly while cooking using a spoon to reach those tight corners of the saucepan.
• Take the time to add small amounts of the hot pudding to the egg yolks, whisking thoroughly after each addition. This step is called tempering the eggs, and it will help ensure a smooth and creamy pudding. 
• Please continue to whisk the pudding while you are also tempering the eggs.  It is a busy few minutes, but if everything is nearby, it can be done.
• Cover the pie with a piece of plastic wrap to keep the pudding from forming a skin.
• For a change of pace, top the pie with meringue. See more here.

Nutrition

Calories: 507kcal | Carbohydrates: 40g | Protein: 7g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 177mg | Sodium: 427mg | Potassium: 236mg | Fiber: 0.2g | Sugar: 29g | Vitamin A: 1326IU | Vitamin C: 0.3mg | Calcium: 150mg | Iron: 1mg

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