Description
Rich cinnamon butterscotch pie delivers a symphony of sweet, warm flavors that dance across your palate. Creamy butterscotch nestled in a flaky crust promises comfort and indulgence you’ll savor with each delightful bite.
Ingredients
Scale
Base:
- 26 Biscoff cookies (200 grams)
- 6 tablespoons (85 grams) unsalted butter, melted
Filling Ingredients:
- ¾ packed cup (150 grams) brown sugar
- ½ cup (120 grams) heavy cream
- 2 cups (480 grams) whole milk
- 4 large egg yolks
- 5 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 3 tablespoons water
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Cream Topping:
- ¾ cup (180 grams) heavy cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- 1/8–¼ teaspoon ground cinnamon (for dusting)
Instructions
- Crush Biscoff cookies into fine, uniform crumbs using a food processor, ensuring no large chunks remain.
- Mix cookie crumbs with melted butter until the mixture coheres and appears moist, then firmly press into a pie pan, creating an even layer that extends up the sides.
- Chill the prepared crust while constructing the filling.
- Combine brown sugar, water, and salt in a saucepan, heating over medium temperature without stirring until the mixture transforms into a deep, caramel-like shade with a rich, aromatic profile.
- Whisk egg yolks with cornstarch, cinnamon, vanilla, and a portion of milk in a separate bowl, creating a smooth, unified mixture.
- Gradually incorporate heavy cream into the caramelized sugar, whisking persistently to prevent clumping and achieve a silky consistency.
- Introduce remaining milk and continue stirring until the mixture reaches a gentle simmer.
- Temper the egg mixture by slowly introducing a portion of the hot liquid, then carefully reintegrate the entire egg blend into the saucepan.
- Maintain low heat, continuously whisking until the filling thickens and begins to bubble, ensuring complete incorporation and smooth texture.
- Remove from heat and fold in butter until fully melted and integrated.
- Strain the butterscotch filling through a fine-mesh sieve for ultimate smoothness, then pour into the chilled crust.
- Cover the surface directly with plastic wrap to prevent skin formation and refrigerate for a minimum of 6 hours.
- Before serving, whip cream with powdered sugar and vanilla until soft peaks develop.
- Spread the whipped cream over the chilled pie and dust with a light sprinkle of cinnamon for a finishing touch.
Notes
- Achieve the perfect cookie crust by pulsing Biscoff cookies until they form fine, uniform crumbs that bind well with melted butter.
- Caramelizing the brown sugar requires patience and careful attention, watching for a dark color and rich, nutty aroma without stirring.
- Tempering egg yolks is crucial to prevent scrambling; slowly incorporate hot liquid to gently raise the temperature and create a smooth filling.
- Continuous whisking during cooking prevents lumps and ensures a silky, thick butterscotch texture that sets perfectly.
- Chilling the pie for at least 6 hours allows the filling to set completely and develops deeper flavor profiles.
- Topping the pie with freshly whipped cream adds a light, airy contrast to the rich, decadent butterscotch filling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg