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    Home » Recipes » Desserts & Sweets

    Toffeetastic Butterscotch Pie

    Published: Aug 6, 2023 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Slice of whipped cream topped butterscotch pie on a hand-built plate, with remaining pie in dish in the background. Pin text reads: Toffeetastic Butterscotch Pie | Scrumptious all-scratch recipe (includes fast, easy no-bake, no cook recipe)

    This scrumptious Butterscotch Pie recipe is made with creamy homemade butterscotch pudding in a crumbly cookie crumb crust, topped with fresh whipped cream and shaved chocolate. For a real showstopper, make it all from scratch; or try the fast and easy, no bake, no cook alt-version (ready in just 10 minutes)!

    Slice of whipped cream topped butterscotch pie on a hand-built plate, with remaining pie in dish in the background.
    Jump to:
    • What's the Story on this Recipe
    • Butterscotch Pie Ingredients
    • How to Make Butterscotch Pie
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top Tip
    • FAQ
    • More Scrumptious Pie Recipes
    • Toffeetastic Butterscotch Pie

    What's the Story on this Recipe

    Some years ago, Mr B and I had the honor of being part of a Girl Scout Cookie Bake-off. Competition in the event was open to any Girl Scout from our community, and contestants were challenged to create dessert recipes that use Girl Scout Cookies.

    We love all things caramelly and butterscotchy, so it's no surprise that a recipe called Toffeetastic Butterscotch Mud Pie ended up being our personal favorite entry in the contest, and we knew we had to recreate it at home!

    Toffeetastics, the Girl Scout Cookies with which the bake-off recipe was made, are buttery, gluten-free shortbread-like cookies with crunchy toffee bits. These cookies were introduced to the Girl Scout Cookie line-up around 2015.

    This Butterscotch Pie recipe is simply scrumptious when you make the crust with the Toffeetastic cookies, but let's face it; Girl Scout cookies aren't always available when you need them (unless you stock your freezer 365!). We've solved that problem by offering a few easy, readily available alternative cookie options.

    Butterscotch Pie Ingredients

    One of the things we love about this recipe is how much latitude it offers when it comes to prep. Butterscotch Pie is made of three basic components: the crust, the filling, and the topping. Any or all of these three elements can be made from scratch, or substituted with a ready-made grocery items.

    Cookie Crumb Crust

    Photo of individual ingredients that go into the "cookie crumb crust" portion of this recipe, measured and prepped.
    • Cookies: The recipe that inspired this one called for Toffeetastic Girl Scout Cookies in the crust. For the pie shown in the process images of this post, we used one package of Keebler Pecan Sandies. Other excellent options include of regular Sandie cookies (original or with toffee bits), and Walkers shortbread cookies (available GF).
    • Sugar: Use plain, granulated sugar.
    • Butter: Use salted or unsalted butter.

    Butterscotch Pudding Pie Filling

    Photo of individual ingredients that go into the "butterscotch pudding pie filling" portion of this recipe, measured and prepped.
    • Whole milk: Whole dairy contribute to both the flavor and texture of the pie filling.
    • Heavy cream: You're making butterscotch pie, for Pete's sake! This isn't the time to go lite.
    • Egg yolks: We use USDA large eggs for this recipe (EU size medium).
    • Butter: You can use salted or unsalted butter.
    • Dark brown sugar: The extra molasses in dark brown sugar enhances to butterscotch flavor.
    • Cornstarch: Cornstarch helps to thicken the pudding so it sets up well.
    • Vanilla
    • Salt

    Whipped Topping

    Photo of individual ingredients that go into the "topping" portion of this recipe, measured and prepped.
    • Heavy cream: Heavy Cream will whip up easier and stay stabilized for longer than regular whipping cream. Be sure the cream is chilled before whipping.
    • Powdered sugar: i.e., confectioners sugar, icing sugar.
    • Vanilla: Use a real vanilla extract. Avoid using imitation vanilla flavoring.
    • Cream of Tartar: This helps to stabilize the whipping cream.
    • Chocolate: Shave chocolate using a vegetable peeler or ultra thin mandolin. We usually use regular Hershey's chocolate bars, but any good chocolate bar will work.

    How to Make Butterscotch Pie

    Cookie Crust

    Preheat oven to 350°F (175°C) degrees. Spray a 9-inch pie dish with non-stick cooking spray.

    In a food processor or by hand, finely crush the cookie crumbs. Stir in the sugar and melted butter and combine evenly. Pour the mixture into the 9-inch pie dish.

    2-panel collage: cookie crumb mixture in pie dish, and then pressed to form crust.

    Press crumb mixture evenly into the pie dish.

    HINT: Lay a sheet of plastic wrap on top of the cookie crumb mixture, and use it to press the mixture around the pie dish.

    Bake the crust in a preheated oven for for 10-12 minutes; until warm, fragrant, and lightly toasted.

    Baked cookie crumb pie crust, unfilled.

    Remove from oven and cool on wire rack.

    Butterscotch Pudding

    In a small bowl, thoroughly whisk the egg yolks. Set aside.

    Whisk together brown sugar, cornstarch, and salt in a heavy medium saucepan. Stir in the milk and cream, and heat over medium until the mixture begins to bubble and thicken.

    Reduce the heat to medium-low and cook an additional 2 minutes, stirring constantly. Remove from heat.

    Before adding the eggs to the mixture, you must first temper them. Do not skip this step!

    To temper the eggs, slowly add about a half cup of hot milk mixture to the egg mixture on tablespoon at a time, whisking constantly as you add it. Beat until well blended.

    Once the eggs have been tempered, slowly drizzle them into the hot mixture, once again whisking constantly until the are thoroughly mixed in. The mixture should be very smooth.

    Return the saucepan to medium-low heat and cook until the mixture once again begins to simmer. Cook for another 2 minutes.

    Remove from heat and stir in the softened butter and vanilla.

    Pour the butterscotch pie filling into the prepared pie shell.

    Refrigerate for 3 hours.

    Topping

    Beat chilled heavy cream in a chilled bowl with electric mixer on high speed until soft peaks form. Reduce the speed to medium and slowly add the sugar, cream of tartar, and vanilla. Beat until firm peaks begin to form. Do not overwhip.

    Spread or pipe the whipped cream over cold pudding-pie and sprinkle with shaved chocolate.

    Chill until serving time.

    Substitutions

    • Cookie Crumb Crust: Use a homemade or premade graham cracker or shortbread crust. This pie also tastes fabulous using a baked pastry crust.
      • To maintain this as a gluten-free recipe, be sure any cookies used to make the crust are gluten-free.
    • Butterscotch Pudding: Use 4 cups of prepared boxed or refrigerated butterscotch pudding. Prepare the mix using heavy cream instead of milk for a thicker consistency.
    • Whipped Cream: Use canned whipped cream, or a non-dairy whipped topping.
    • Shaved Chocolate: Substitute chocolate sprinkles, mini-chocolate chips, crushed toffee candies, toffee bits, or whatever sounds good to you!

    Variations

    Butterscotch Meringue Pie: Use the four egg whites leftover from yolks you used in the butterscotch pie filling to make meringue, and top the pie with that instead of whipped cream.

    Banana Butterscotch Pie: Slice two bananas. Pour half the filling into the prepared pie shell, and then layer the bananas on top. Spoon the rest of the filling over the bananas and chill before topping.

    Equipment

    After decades of pie-making, my recommendation for the best pie plate is either a Pyrex basic deep dish or Pyrex fluted deep-dish pie plate. If you only get only one pie dish, get one of these.

    That said, I love unique handmade ceramics, and Mr B gifted me the most beautiful pie dish last Christmas! If you are looking for handmade ceramic tableware like the 9-inch pie dish shown here, check out Blanket Creek Studio and other ceramics shops on Etsy.

    Storage

    Butterscotch pie is technically a custard pie; egg and dairy-based pies can be stored in the refrigerator for up to four days.

    Top Tip

    No-bake, No-Cook 10-Minute Butterscotch Pie

    For a super fast and easy version of the butterscotch pie recipe that you can make in less than 10 minutes, use all the ready-made substitutions mentioned above. Start with a prepared pie crust. Mix up boxed instant pudding mix using heavy cream instead of milk for a thicker consistency. Top it all off with canned whipping cream or a non-dairy whipped topping, and garnish with shaved chocolate or mini chocolate chips.

    FAQ

    Why is my butterscotch pudding grainy?

    Granular consistency in homemade butterscotch pudding is a common, tricky challenge. It happens when the egg yolks curdle when they are added too quickly to the hot milk mixture.

    Graininess can be avoided by:
    (a) carefully and deliberately tempering the egg yolks before adding them to the hot milk mixture.
    (b) whisking constantly as the eggs yolks are being added to the hot milk mixture.

    You can usually fix grainy pudding by straining the mixture through a fine-mesh sieve.

    Overhead shot of a slice of whipped cream topped butterscotch pie on a hand-built plate. A fork has taken off one bite.

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    See more Desserts & Sweets →

    Read all about our GS Cookie Recipe Bake-off, including our tips for how to host a kids' bake-off.

    1. Samoa Cheesecake Bars (Bake-off Winner)
    2. Strawberry Thin Mint Cookie Delight (People's Choice)

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    Slice of whipped cream topped butterscotch pie on a hand-built plate, with remaining pie in dish in the background.
    5 from 5 votes

    Toffeetastic Butterscotch Pie

    A scrumptious Butterscotch Pie made with creamy homemade butterscotch pudding in a crumbly cookie crumb crust, and topped with fresh whipped cream and shaved chocolate.
    See Notes for a fast and easy, no bake, no cook alt-version (ready in just 10 minutes)! Recipe adapted from Toffeetastic Butterscotch Mud Pie.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Dessert, Sweets
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time:25 minutes minutes
    Cook Time:25 minutes minutes
    Chilling Time:3 hours hours
    Total Time:3 hours hours 50 minutes minutes
    Servings: 12 servings
    Calories: 580kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 9-inch pie plate
    • 1 wire whisk
    • 1 heavy saucepan

    Ingredients

    US Customary - Metric
    Crust
    • 1 package Toffeetastic Girl Scout Cookies or Keebler Sandies Cookies (regular, pecan, or with toffee bits)
    • 2 tablespoons sugar
    • 3 tablespoons melted butter
    Butterscotch Pudding
    • 4 large egg yolks
    • ¾ cup packed dark brown sugar
    • ¼ cup cornstarch
    • ½ teaspoon salt
    • 2⅓ cups whole milk
    • 1 cup heavy cream
    • 3 tablespoons butter softened
    • 4 teaspoons vanilla
    Topping
    • 2 cups heavy cream cold
    • 3 tablespoons powdered sugar
    • 2 teaspoons vanilla
    • ½ teaspoon cream of tartar
    • 2 ounces chocolate shaved

    Instructions

    Cookie Crumb Crust

    • Preheat oven to 350°F (175°C) degrees. Spray a 9-inch pie dish with non-stick cooking spray.
    • In a food processor or by hand, finely crush the cookie crumbs. Stir in the sugar and melted butter and combine evenly.
      Pour the mixture into the 9-inch pie dish.
    • Press crumb mixture evenly into the pie dish.
      HINT: Lay a sheet of plastic wrap on top of the cookie crumb mixture, and use it to press the mixture around the pie dish.
    • Bake the crust in a preheated oven for for 10-12 minutes; until warm, fragrant, and lightly toasted.
    • Remove from oven and cool on wire rack.

    Butterscotch Pudding

    • In a small bowl, thoroughly whisk the egg yolks. Set aside.
    • Whisk together brown sugar, cornstarch, and salt in a heavy medium saucepan.
      Stir in the milk and cream, and heat over medium until the mixture begins to bubble and thicken.
    • Reduce the heat to medium-low and cook an additional 2 minutes, stirring constantly. Remove from heat.
    • Before adding the eggs to the mixture, you must first temper them. Do not skip this step!
      To temper the eggs, slowly add about a half cup of hot milk mixture to the egg mixture on tablespoon at a time, whisking constantly as you add it. Beat until well blended.
    • Once the eggs have been tempered, slowly drizzle them into the hot mixture, once again whisking constantly until the are thoroughly mixed in. The mixture should be very smooth.
    • Return the saucepan to medium-low heat and cook until the mixture once again begins to simmer. Cook for another 2 minutes.
      Remove from heat and stir in the softened butter and vanilla.
      Pour the butterscotch pie filling into the prepared pie shell.
    • Refrigerate for 3 hours.

    Topping

    • Beat chilled heavy cream in a chilled bowl with electric mixer on high speed until soft peaks form.
      Reduce the speed to medium and slowly add the sugar, cream of tartar, and vanilla.
      Beat until firm peaks begin to form. Do not overwhip.
    • Spread or pipe the whipped cream over cold pudding-pie and sprinkle with shaved chocolate.
    • Chill until serving time.

    Notes

    To maintain this as a gluten-free recipe, be sure any cookies used to make the crust are gluten-free.

    No-bake, No-Cook 10-Minute Butterscotch Pie

    For a super fast and easy version of the butterscotch pie recipe that you can make in less than 10 minutes, use ready-made substitutions for the crust, filling, and topping.
    Start with a prepared pie crust. Mix up boxed instant pudding mix using heavy cream instead of milk for a thicker consistency. Top it all off with canned whipping cream or a non-dairy whipped topping, and garnish with shaved chocolate or mini chocolate chips.

    Nutrition

    Serving: 1serving | Calories: 580kcal | Carbohydrates: 49g | Protein: 6g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 150mg | Sodium: 318mg | Potassium: 218mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1245IU | Vitamin C: 0.4mg | Calcium: 129mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!

    Originally published February 14, 2020. This post has been updated with new content, images, and recipe directions to improve reader experience.

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

    Reader Interactions

    Comments

      5 from 5 votes

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    1. Kim says

      January 08, 2024 at 5:04 pm

      5 stars
      OOH this looks incredible! I can't wait to make it this weekend. I'm sure my family will fight over the last piece!

      Reply
      • Renée B. says

        January 08, 2024 at 5:05 pm

        Thank you! Enjoy making it and hope your family loves it! 🍽️

        Reply
    2. Casey says

      January 08, 2024 at 4:55 pm

      I seriously cannot get enough of this pie. It's so rich and creamy and flavorful!

      Reply
      • Renée B. says

        January 08, 2024 at 5:03 pm

        Delighted you're loving it!

        Reply
    3. Chenee says

      January 08, 2024 at 4:48 pm

      5 stars
      Oh my goodness this was absolutely amazing! So good I could have eaten the entire thing myself!

      Reply
      • Renée B. says

        January 08, 2024 at 5:02 pm

        Thank you! Thrilled you enjoyed it so much. Maybe next time, the whole pie's just for you!😉

        Reply
    4. Gianne says

      January 08, 2024 at 4:43 pm

      5 stars
      The rich, creamy butterscotch filling is perfectly balanced with the irresistible toffee crumble crust. Each bite is like a sweet, indulgent dream. This pie is pure decadence!

      Reply
      • Renée B. says

        January 08, 2024 at 5:01 pm

        Glad you enjoyed the balance of flavors! Thanks for the kind words about the pie.

        Reply
    5. Sara Welch says

      January 08, 2024 at 4:22 pm

      5 stars
      This was everything a gourmet dessert should be and then some! Easy, beautiful and delicious; exactly what I needed to cure my sweet tooth, indeed!

      Reply
      • Renée B. says

        January 08, 2024 at 5:00 pm

        Delighted to hear you enjoyed it! This pie is sweet satisfaction at its finest!

        Reply
    6. Esmé Slabbert says

      August 18, 2023 at 12:50 pm

      5 stars
      Hi Renee, this does look so so delicious, and a definite try soon. I have pinned it for now.
      I visited you via EASY SALMON PATTIES – WEEKEND POTLUCK #595: I linked up this week with Whole Salmon Fillet Cakes and Salmon Spinach Quiche with Crust.

      Reply
      • Renée B. says

        August 18, 2023 at 4:49 pm

        Thanks so much for stopping by, Esme - I will check out your recipe!

        Reply

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