Unbelievably creamy butterscotch filling nestled in a buttery Biscoff cookie crust, topped with brown sugar cinnamon whipped cream and a heavenly drizzle of homemade toffee sauce!
During these hot summer months, I’m ALL about the no-bake recipes. Actually, if I’m being completely honest, I’m all about no-bake recipes ANY time of the year. I mean, what’s not to like about a recipe that’s easy peasy and doesn’t involve any cooking OR baking?
Pies are probably my favorite category when it comes to no-bake recipes. Although I have over twenty different no-bake pie recipes under my belt, I’m still dreaming up new ideas every single day. And this week, it was time to dabble in a little bit of butterscotch…
This Butterscotch Cream Pie is dreamy, creamy, and brimming with butterscotch sweetness! With a crispy Biscoff cookie crust, ultra creamy butterscotch filling, fluffy brown sugar cinnamon whipped cream, AND a luxurious drizzle of satiny toffee sauce, there’s no way anyone could say no to THIS slice of heaven.
As far as no-bake pie recipes go, you have a few choices when it comes to cookie crusts. You can either use Oreos, shortbread cookies, graham crackers, or my personal favorite, Biscoff cookies. This pie would be great with any kind of cookie crust, however, I just knew that the caramelized richness of the Biscoff cookie would pair SO perfectly with the butterscotch filling.
Speaking of butterscotch filling, to make it you’ll start off by whipping up some heavy cream until nice and fluffy, setting it aside for later. Then you’ll beat some cream cheese with a splash of vanilla and a pinch of salt until light and creamy.
To incorporate butterscotch flavor into the filling, you’ll place some butterscotch chips into a bowl along with some heavy cream, and heat in the microwave until completely smooth. I would check and stir the mixture every 20-25 seconds to avoid burning the chips.
Once you’ve got your butterscotch mixture, it goes right into the mixer with the cream cheese. Beat everything together until combined, then add about a third of the whipped cream. Beat until combined, then remove the bowl and fold in the rest of the whipped cream. Folding it in will ensure that the filling is fluffy and voluminous.
The pie needs to chill in the refrigerator for at least 6 hours before it’s ready to serve. I usually make the pie the night before, so that it’s ready to dig into the next day.
Instead of going with the typical white vanilla whipped cream (not that there’s anything wrong with it), I decided to give the whipped cream a little extra “oomph” by adding some brown sugar and cinnamon. The maple sweetness of the brown sugar just brings a little more depth to the pie, and it goes super well with the butterscotch filling.
Although this pie would’ve been perfectly fine and dandy on its own, I just couldn’t help myself. That’s why I decided to make up a little batch of toffee sauce to drizzle on top! And honestly, it’s WAY too stinkin’ easy NOT to make. Seriously! All you have to do is throw some butter, brown sugar, and honey into a saucepan, cook it until it starts to boil and foam, pour in some heavy cream, then stir until silky smooth.
I cannot emphasize enough how unbelievably smooth, silky, and light this pie is. It’s like biting into a fluffy cloud infused with buttery toffee and rich butterscotch. Believe me, this pie is BOUND to be a hit with ANYone you serve it to!
I guarantee it!
No-Bake Butterscotch Cream Pie
Ingredients
Biscoff Cookie Crust:
- 2 cups Biscoff/Speculoos cookie crumbs (about 32 cookies)
- 2 Tablespoons brown sugar
- 6 Tablespoons butter, melted
Butterscotch Filling:
- 1 ½ cup heavy cream, divided
- 12 ounces cream cheese
- 1 teaspoon vanilla
- Pinch salt
- 8 ounces butterscotch chips
Toffee Sauce:
- 6 Tablespoons brown sugar
- 1 Tablespoon honey
- 2 Tablespoons salted butter
- ⅓ cup heavy cream
Brown Sugar Cinnamon Whipped Cream:
- ¾ cup heavy cream
- 4 Tablespoons brown sugar
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
To Decorate:
- Biscoff cooke crumbs
Instructions
Make the Crust:
- Using a fork, toss the cookie crumbs, brown sugar, and melted butter together in a medium bowl. Press mixture into the bottom of a greased 9-inch pie dish and refrigerate.
Make the Filling:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, beat 1 cup of the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.
- Switch the whisk attachment out for the paddle attachment and beat the cream cheese on high until smooth and fluffy. Stir in the vanilla and salt.
- In a separate bowl, combine the butterscotch chips and remaining 1/2 cup of heavy cream. Heat in the microwave, stopping and stirring every 15-20 seconds, until mixture is smooth.
- Pour the melted butterscotch mixture into the bowl with the cream cheese mixture and beat until combined. Add about 1/3 of the whipped cream to the bowl, beating until combined. Using a rubber spatula, fold in the rest of the whipped cream by hand.
- Pour filling into the pie crust and smooth out evenly with a spatula. Chill in the refrigerator for at least 6 hours, preferably overnight.
Make the Toffee Sauce:
- In a medium saucepan, stir the brown sugar, honey, and butter over medium-high heat until mixture begins to boil and foam. Let the mixture bubble for 2-3 minutes. Reduce the heat to low and stir in the cream. Increase heat to medium and cook for another 2-3 minutes or until the sauce is smooth and glossy. Remove from heat and cool. Sauce will thicken as it cools.
Make the Whipped Cream:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, brown sugar, vanilla, and cinnamon together until stiff peaks form. Transfer whipped cream to a pastry bag fitted with a star tip.
To Decorate:
- Pipe a border of the whipped cream along the perimeter of the pie. Sprinkle Biscoff cookie crumbs along the border.
- To serve, slice a piece of the pie, and drizzle toffee sauce on top.