This Pioneer Woman Butterscotch Pie recipe is made with Speculoos/Biscoff cookies, egg yolks, sugars, cornstarch, milk, and cream. It takes about 6 hours to prepare and serves 8 people.
Try More Pioneer Woman Recipe:
- Pioneer Woman Pineapple Casserole Recipe
- Pioneer Woman 7-up Biscuits
- Pioneer Woman Marinated Mozzarella Balls
🤍 Why You’ll Love This Butterscotch Pie Recipe:
- Decadent Flavor: Indulge in the rich, caramel-like taste of butterscotch combined with the delightful crunch of Speculoos/Biscoff cookie crust.
- Creamy Texture: Experience the velvety smoothness of the filling, achieved through a perfect balance of egg yolks, cream, and whole milk.
- Easy Preparation: With simple instructions and readily available ingredients, this recipe ensures a stress-free baking experience for all skill levels.
- Impressive Presentation: Impress your guests with a beautifully crafted pie, topped with whipped cream and crushed Speculoos/Biscoff cookies for an eye-catching finish.
- Versatile Delight: Whether served as a dessert for a special occasion or enjoyed as a comforting treat, this Butterscotch Pie is sure to please every palate.
❓ What Is Pioneer Woman Butterscotch Pie Recipe?
Pioneer Woman Butterscotch Pie is a classic dessert made with Speculoos/Biscoff cookie crust and creamy butterscotch filling. It’s renowned for its rich, caramel-like taste and velvety smooth texture. Named for its nostalgic flavor reminiscent of pioneer times, this pie is a beloved treat for any occasion.
🍦Pioneer Woman Butterscotch Pie Ingredients
For the cookie crust:
- 32 Speculoos / Biscoff cookies (250 gram package)
- 6 tablespoons (85 grams) unsalted butter, melted
For the filling:
- 6 large egg yolks, beaten
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup heavy cream
- 1/2 cup (100 grams) packed dark brown sugar
- 1/3 cup (43 grams) cornstarch
- 3/4 teaspoon fine salt
- 3 cups whole milk
- 1 tablespoon (14 grams) unsalted butter
For topping:
- 1 cup heavy whipping cream, cold
- 3 tablespoons (23 grams) powdered sugar
- 1 teaspoon vanilla
- Crushed Speculoos / Biscoff cookies, for garnish, if desired
🥧 How To Make Pioneer Woman Butterscotch Pie
Make the crust:
- Heat the oven to 350°F.
- Process Speculoos cookies in a food processor until finely ground. Add butter and pulse to moisten. Press the crust mixture into the bottom and up the sides of a deep 9-inch pie plate with a measuring cup or glass. Bake until aromatic, 12 minutes. Cool thoroughly on wire rack.
Make the filling:
- Please read the filling instructions before starting.
- Whisk egg yolks in a large heatproof basin until smooth. Set aside.
- Mix 1/4 cup water and granulated sugar in a small stainless saucepan. Stir gently using silicone spatula. Cook sugar over medium heat until dissolved. Cook on medium-high, rotating the pan occasionally without stirring, until the mixture turns dark amber, about 10 minutes. Try not to burn. You can cook more, but not remove burnt butterscotch!
- Stop cooking. Stir in heavy cream slowly. Set aside.
- Mix brown sugar, cornstarch, and salt in a medium pot. Whisk in half the milk. Mix in remaining milk. Whisk frequently over medium-high heat until the mixture boils. Add butterscotch mixture after removing from heat.
- Whisk continually as you slowly pour a quarter of the hot liquid into the egg yolks to temper them. Add another quarter of the heated mixture to the eggs, whisking constantly. Return the egg mixture to the saucepan slowly. Stir frequently over medium-high heat to boil. Boil 2–3 minutes until pudding-thick.
- Stir in butter after removing from heat. Stir vigorously for 1 minute to chill the mixture. Remove lumps by pouring into the crust via a mesh sieve.
- Wrap in plastic and refrigerate for 6 hours or overnight to solidify. The pie can now be made ahead and refrigerated for two days.
Make the topping:
- Beat the cream on medium-high speed with an electric mixer with the whisk attachment in a medium bowl until thickened. Add sugar and vanilla and beat until soft peaks form.
- Apply to cooled pie. Add Speculoos crumbs if desired. Serve cold.
💭 Recipe Tips:
- Ensure the butterscotch filling reaches a thick consistency before pouring into the crust to avoid a runny pie.
- Use Speculoos/Biscoff cookies for an authentic flavor; substitutes may alter the taste and texture.
- Be cautious with the salt; too much can overpower the sweetness of the butterscotch.
- Whip the cream topping just until stiff peaks form to prevent over-whipping and grainy texture.
- Allow the pie to cool completely before slicing to achieve clean, neat cuts without the filling spilling out.
☕ What To Serve With Butterscotch Pie?
Serve Butterscotch Pie with a dollop of whipped cream and a sprinkle of crushed Speculoos/Biscoff cookies for added texture pair it with a cup of coffee or a glass of milk for a delightful dessert experience.
🎚 How To Store Leftovers Butterscotch Pie?
- Refrigerator: To store Leftovers Butterscotch Pie cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days.
- Freezer: To freeze wrap Leftovers Butterscotch Pie securely in plastic wrap and aluminum foil, then place it in a freezer-safe container for up to 2 months.
🥵 How To Reheat Leftovers Butterscotch Pie ?
- Microwave: Cover Leftovers Butterscotch Pie slice with a damp paper towel and microwave on low for 15-20 seconds.
- Oven: Place Leftovers Butterscotch Pie slices on a baking sheet and heat at 325°F for 10-15 minutes.
FAQ’S
How Can I Make The Filling Thicker If It’s Too Runny?
To thicken runny filling, mix 1-2 tablespoons of cornstarch with a small amount of cold milk, then stir into the filling and cook until thickened.
Can I Add Additional Flavors To The Filling, Such As Bourbon Or Rum?
Yes, you can enhance the filling with bourbon or rum for added flavor; start with 1-2 tablespoons and adjust to taste.
How Do I Prevent My Butterscotch Pie Filling From Becoming Lumpy?
Prevent lumps by gradually adding hot milk to the egg mixture, stirring constantly, and cooking over low heat until smooth.
How Do I Know When The Pie Filling Is Properly Cooked?
The filling is cooked when it coats the back of a spoon and reaches 160°F on a food thermometer, typically taking 8-10 minutes.
Try More Pioneer Woman Recipe:
Pioneer Woman Butterscotch Pie Nutrition Facts
Amount Per Serving
- Calories: 500
- Total Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 180mg
- Sodium: 320mg
- Total Carbohydrates: 55g
- Dietary Fiber: 1g
- Sugars: 36g
- Protein: 7g
Pioneer Woman Butterscotch Pie
Description
This Pioneer Woman Butterscotch Pie recipe is made with Speculoos/Biscoff cookies, egg yolks, sugars, cornstarch, milk, and cream. It takes about 6 hours to prepare and serves 8 people.
Ingredients
For the cookie crust:
For the filling:
For topping:
Instructions
- 32 Speculoos / Biscoff cookies (250 gram package)
- 6 tablespoons (85 grams) unsalted butter, melted
- Please read the filling instructions before starting.
- Whisk egg yolks in a large heatproof basin until smooth. Set aside.
- Mix 1/4 cup water and granulated sugar in a small stainless saucepan. Stir gently using silicone spatula. Cook sugar over medium heat until dissolved. Cook on medium-high, rotating the pan occasionally without stirring, until the mixture turns dark amber, about 10 minutes. Try not to burn. You can cook more, but not remove burnt butterscotch!
Stop cooking. Stir in heavy cream slowly. Set aside. - Mix brown sugar, cornstarch, and salt in a medium pot. Whisk in half the milk. Mix in remaining milk. Whisk frequently over medium-high heat until the mixture boils. Add butterscotch mixture after removing from heat.
- Whisk continually as you slowly pour a quarter of the hot liquid into the egg yolks to temper them. Add another quarter of the heated mixture to the eggs, whisking constantly. Return the egg mixture to the saucepan slowly. Stir frequently over medium-high heat to boil. Boil 2–3 minutes until pudding-thick.
- Stir in butter after removing from heat. Stir vigorously for 1 minute to chill the mixture. Remove lumps by pouring into the crust via a mesh sieve.
- Wrap in plastic and refrigerate for 6 hours or overnight to solidify. The pie can now be made ahead and refrigerated for two days.
- Beat the cream on medium-high speed with an electric mixer with the whisk attachment in a medium bowl until thickened. Add sugar and vanilla and beat until soft peaks form.
- Apply to cooled pie. Add Speculoos crumbs if desired. Serve cold.
Make the crust:
Make the filling:
Make the topping:
Notes
- Ensure the butterscotch filling reaches a thick consistency before pouring into the crust to avoid a runny pie.
Use Speculoos/Biscoff cookies for an authentic flavor; substitutes may alter the taste and texture.
Be cautious with the salt; too much can overpower the sweetness of the butterscotch.
Whip the cream topping just until stiff peaks form to prevent over-whipping and grainy texture.
Allow the pie to cool completely before slicing to achieve clean, neat cuts without the filling spilling out
Pioneer Woman Butterscotch Pie