Bourbon Butterscotch Pie with Oatmeal Crust
Inspired by the flavor of Oatmeal Scotchie cookies, this creamy, smooth Bourbon Butterscotch Pie has an oatmeal cookie crust, super simple butterscotch pudding, and a light and refreshing cream cheese whipped topping for the ultimate in dessert satisfaction!
Equipment
- Stand mixer or hand mixer
Ingredients
Cookie Crust
- 1 1/4 cup oats quick cooking
- 1/4 cup flour
- 1 pinch kosher salt
- 1/2 tsp cinnamon
- 1/3 cup brown sugar
- 6 tbs butter melted
- 1/2 tbs molasses
Pudding
- 1 cup brown sugar
- 1/4 cup corn starch
- 1 pinch kosher salt
- 2 1/4 cups milk
- 1 tsp vanilla add after pudding thickens
- 2 tsp bourbon optional; add after pudding thickens
Topping
- 4 oz cream cheese room temperature!
- 1 1/2 tbs powdered sugar
- 3/4 cup heavy whipping cream
- 1 tsp bourbon, scotch, or whiskey optional
- 1 pinch kosher salt
Instructions
Make crust
- Preheat oven to 325 degrees F.
- In a food processor, add all dry ingredients for the crust.1 1/4 cup oats, 1/4 cup flour, 1 pinch kosher salt, 1/2 tsp cinnamon, 1/3 cup brown sugar
- Melt butter and stir in molasses for easier distribution.1/2 tbs molasses
- Gradually add butter and molasses mixture to food processor. Pulse 1-2 times between each pour. I normally make 4 small pours in total.6 tbs butter
- Add mixture to baking dish. Spread across base and sides of pan. Bake for 15 minutes.
- Remove from oven and use a fork or spoon to press down the base and sides.
- Continue baking 3-5 minutes. Allow to cool before adding pie filling.
Make pie filling
- In a medium-sized pot over medium heat, add brown sugar, corn starch, and salt. Whisk lightly to incorporate.1 cup brown sugar, 1/4 cup corn starch, 1 pinch kosher salt
- Allow the mixture to heat on the stove for about 3 minutes just to warm up.
- Then, gradually pour in some of the milk. The mixture will bubble a lot. Whisk it smooth.2 1/4 cups milk
- Add a little more milk and whisk it smooth.
- When the pudding thickens, remove it from heat. Add vanilla and bourbon.1 tsp vanilla, 2 tsp bourbon
- When the pudding has thickened, add it to the pie crust.
- Refrigerate 1-3 hours before topping.
Make whipping topping
- Whip the room temperate cream cheese until it is light and fluffy. This should take about 2 minutes or so.4 oz cream cheese
- Stop the mixer, add the powdered sugar, salt, and optional bourbon.1 1/2 tbs powdered sugar, 1 tsp bourbon, scotch, or whiskey, 1 pinch kosher salt
- Start the mixer again and on medium speed, pour the heavy cream in slowly.3/4 cup heavy whipping cream
- Allow the mixture to whip until it is thick, but fluffy. See the pictures for reference. It should be able to hold a peak. If you run your finger through it, you should be able to flip it over without it falling off!
- Decorate the top of the pie with your whipped topping.
- Add an optional garnish of cinnamon chips, chopped butterscotch chips, or chopped pecans!
Notes
For easy serving, pop the chilled pie in the freezer for 20-30 minutes.
Although this pudding tastes great, it's meant to be a base layer for the whipped topping. If you want a regular pudding recipe, you'd need to add fat, like whipping cream, butter, or egg yolks.
Use a graham cracker crust instead for a totally no-bake butterscotch pie!
All alcohol is entirely optional. It's delicious with or without it!
Nutrition
Serving: 1slice | Calories: 474kcal | Carbohydrates: 58g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 166mg | Potassium: 264mg | Fiber: 1g | Sugar: 43g | Vitamin A: 892IU | Vitamin C: 0.1mg | Calcium: 157mg | Iron: 1mg
Servings: 8 slices
Calories: 474kcal