Butterscotch pie is a very popular pie in the Southern states of the U.S. but it is rarely seen in the Northeastern states. This pie is named after the buttery, caramel-like flavor it gives to the pie filling. This pie has been around forever and it’s no wonder why. Before the Victorian era, butterscotch was only found in the South and it was used to make soap. The flavor of butterscotch pie is quite unique and it’s a very popular dessert.
Today I am going to share with you a Pioneer Woman Butterscotch Pie Recipe that is extremely delicious. It is undoubtedly a pretty sweet pie. The buttery aroma, smooth butterscotch filling, and soft crust will make you crave another bite of this delicious pie. The recipe is traditional, and it’s easy to make. It is also very versatile, which makes it great for Thanksgiving, Christmas, or any other holiday. Today, we bring you a step by step guide on how you can make a pioneer woman butterscotch pie on your own.
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. You need to pay attention to the type of pie dish you use for this one. The most popular pie dish for a butterscotch pie is a dish with a crust that is slightly thinner than the height of the filling.
How To Make Pioneer Woman Butterscotch Pie
Pioneer Woman Butterscotch Pie is one of my favorite pies ever. It is super yummy. I have been asked numerous times for the recipe and every time I give it to people they tell me how much they love it. This recipe is of the traditional type of butterscotch pie. It’s a simple recipe that can be made in a short time and is the perfect ending to a fun evening. I love the texture and the flavor of this pie. I also love to make my own butterscotch pie crust, which is how this recipe was born. Give it a try today!
Ingredients
For the Crust
- 32 Biscoff or Speculoos cookies (250 grams package)
- Unsalted butter (melted), 6 tablespoons
For the Filling
- 6 egg yolks (beaten)
- Granulated sugar, 3/4 cup
- Water, 1/4 cup
- Heavy cream, 1/4 cup
- Brown sugar (packed), 1/2 cup
- Cornstarch, 1/3 cup
- Salt, 3/4 teaspoon
- Whole milk, 3 cups
- Vanilla bean paste, 1/2 teaspoon
- Unsalted butter, 1 tablespoon
For the Topping
- Heavy whipping cream, 1 1/2 cups
- Powdered sugar, 2 tablespoons
- Vanilla bean paste, 1/2 teaspoon
- Biscoff or Speculoos cookies (Crushed)
- Pecans (Finely chopped)
Step By Step Instructions To Make Pioneer Woman Butterscotch Pie
For the Crust
Step 1
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.
Step 2
Melt the butter and drizzle over the cookie crumbs in a large bowl. Stir until the crumbs are evenly moistened.
Step 3
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
Step 1
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.
Step 2
Boil the mixture over medium heat, stirring occasionally, until it turns golden.
Step 3
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.
Step 4
Remove the pan from the heat as soon as the desired color is achieved. Stir in the heavy cream slowly, then set aside.
Step 5
In a medium saucepan, combine the brown sugar, cornstarch, and salt. Slowly whisk in the milk.
Step 6
Add the vanilla bean paste and stir well. Over medium-high heat, stir the mixture frequently until it boils.
Step 7
The mixture is now ready to be added to the caramel/butterscotch. Remove from the heat and stir well.
Temper The Eggs
Step 1
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.
Step 2
Slowly pour back the tempered eggs into the pot with the remaining hot liquid after they have been tempered.
Step 3
Over medium heat, whisk the mixture often until it thickens and reaches a pudding-like consistency, about 2-3 minutes.
Step 4
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
Step 1
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.
Step 2
Cover the pie with plastic wrap and place it in the refrigerator for 6 hours or overnight.
For The Topping
Step 1
In a mixer fitted with a whisk attachment, beat the heavy cream, vanilla paste, and sugar until soft peaks form.
Step 2
Over the chilled pie, spread the whipped cream.
Step 3
In a small mixing bowl, combine the cookie crumbs and finely chopped pecans. Sprinkle on the whipped cream topping.
In Closing
We hope you enjoyed our recipe for Pioneer Woman Butterscotch Pie! Butterscotch Pie is a sweet treat that we think everyone should try. It’s rich and creamy and the butterscotch flavor goes well with many different types of desserts. They are also easy to make, you can use the same crust for a variety of different pies. If you have questions about the recipe or anything else, please comment below. Thank you for reading. We are always excited when one of our posts is able to provide useful information on a topic like this!
More Amazing Pioneer Woman Recipes
- Pioneer Woman Banana Cream Pie
- Pioneer Woman Coconut Custard Pie
- Pioneer Woman Egg Custard Pie
- Pioneer Woman Crock Pot Mac And Cheese
- Pioneer Woman Bacon Jam Recipe
- Pioneer Woman Sour Cream Pancakes
- Pioneer Woman Ambrosia Salad Recipe
- Pioneer Woman Ham Salad
Pioneer Woman Butterscotch Pie
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.
