Pioneer Woman Butterscotch Pie
Butterscotch pies are very delicious, and they are a big hit at holiday dinners. Butterscotch pie recipe is a very popular dessert. But it can also be a great addition to any dessert menu. But it’s not as simple as just putting brown sugar and butter into a pie dish.
Ingredients
For the Crust
- 32 Biscoff or Speculoos cookies (250 grams package)
- 6 tablespoons Unsalted butter (melted)
For the Filling
- 6 egg yolks (beaten)
- 3/4 cup Granulated sugar
- 1/4 cup Water
- 1/4 cup Heavy cream
- 1/2 cup Brown sugar (packed)
- 1/3 cup Cornstarch
- 3/4 teaspoon Salt
- 3 cups Whole milk
- 1/2 teaspoon Vanilla bean paste
- 1 tablespoon Unsalted butter
For the Topping
- 1 1/2 cups Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1/2 teaspoon Vanilla bean paste
- Biscoff or Speculoos cookies (Crushed)
- Pecans (Finely chopped)
Instructions
For the Crust
- In a food processor bowl, crush the Biscoff or Speculoos cookies. Place the cookies in a resealable bag and roll them with a rolling pin.
- Melt the butter and drizzle over the cookie crumbs in a large bowl. Stir until the crumbs are evenly moistened.
- Press the mixture into a 9-inch pie dish with a measuring cup or glass. Place in the oven and bake for 10-12 minutes, or until fragrant. Remove from the oven and let cool completely on a wire rack.
For the Filling
- In a large bowl, whisk the egg yolks until smooth. Stir together the sugar and 1/4 cup water in a small heavy saucepan to make the caramel/butterscotch mixture. When the sugar is moist, it is ready.
- Boil the mixture over medium heat, stirring occasionally, until it turns golden.
- Gently swirl the pan while cooking until the sugar turns amber-like honey. Be sure not to let the sugar get too dark as sugar burns easily.
- Remove the pan from the heat as soon as the desired color is achieved. Stir in the heavy cream slowly, then set aside.
- In a medium saucepan, combine the brown sugar, cornstarch, and salt. Slowly whisk in the milk.
- Add the vanilla bean paste and stir well. Over medium-high heat, stir the mixture frequently until it boils.
- The mixture is now ready to be added to the caramel/butterscotch. Remove from the heat and stir well.
Temper The Eggs
- Add about a quarter of the hot liquid mixture to the egg yolks while whisking constantly. Make sure the eggs don't scramble by whisking vigorously. Pour in another quarter of the hot liquid while continuously whisking.
- Slowly pour back the tempered eggs into the pot with the remaining hot liquid after they have been tempered.
- Over medium heat, whisk the mixture often until it thickens and reaches a pudding-like consistency, about 2-3 minutes.
- Stir in the butter while whisking vigorously for about a minute. Pouring the pudding over the pie crust will allow it to cool a bit.
To Assemble
- Fill the pie crust with the butterscotch pudding mixture. In case your pudding has lumps, pour it straight into the pie crust through a mesh sieve.
- Cover the pie with plastic wrap and place it in the refrigerator for 6 hours or overnight.
For The Topping
- In a mixer fitted with a whisk attachment, beat the heavy cream, vanilla paste, and sugar until soft peaks form.
- Over the chilled pie, spread the whipped cream.
- In a small mixing bowl, combine the cookie crumbs and finely chopped pecans. Sprinkle on the whipped cream topping.
Nutrition
Calories: 410kcal