No-Bake Butterscotch Cream Pie
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!
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.