This Double-Layer Butterscotch Cream Pie is the kind of dessert that sparks midnight cravings and stealthy fridge raids. With a crumbly golden crust, a silky vanilla base, and a rich butterscotch top layer, it’s indulgent, nostalgic, and dangerously addictive. Finished with piped swirls of whipped cream, each slice is a celebration of texture and flavor—creamy, buttery, and just the right amount of sweet.
It’s no surprise Hassan has to make this pie in secret just to get a piece before it vanishes. The moment it’s sliced, it’s gone. Whether served at Christmas, Eid, or a cozy family gathering, this pie is a guaranteed showstopper. And the best part? It’s make-ahead friendly, so you can chill it overnight and unveil it like a treasure the next day—if it lasts that long.
INGREDIENTS:
For the Crust:
- 2 cups digestive biscuits or graham crackers, crushed
- ½ cup unsalted butter, melted
- 2 tbsp brown sugar (optional, for extra depth)
For the Vanilla Cream Layer:
- 1½ cups whole milk
- ¼ cup granulated sugar
- 2 tbsp cornstarch
- 2 egg yolks
- 1 tsp vanilla extract
- Pinch of salt
For the Butterscotch Layer:
- ½ cup brown sugar
- 2 tbsp unsalted butter
- 1½ cups whole milk
- 2 tbsp cornstarch
- 2 egg yolks
- ½ tsp salt
- 1 tsp vanilla extract
For the Topping:
- 1 cup whipped cream (sweetened and stabilized if making ahead)
- Optional: grated chocolate, crushed nuts, or caramel drizzle
INSTRUCTIONS:
- Prepare the Crust:
- Preheat oven to 175°C (350°F).
- Mix crushed biscuits with melted butter and brown sugar until evenly coated.
- Press into the bottom and sides of a 9-inch pie dish.
- Bake for 10 minutes, then cool completely.
- Make the Vanilla Cream Layer:
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Add milk and egg yolks, whisking constantly over medium heat.
- Cook until thickened, about 5–7 minutes.
- Remove from heat and stir in vanilla.
- Pour into the cooled crust and spread evenly.
- Chill while you prepare the butterscotch layer.
- Make the Butterscotch Layer:
- In a clean saucepan, melt butter and brown sugar over medium heat until bubbling.
- Add milk, cornstarch, and egg yolks, whisking constantly.
- Cook until thick and glossy, about 6–8 minutes.
- Stir in salt and vanilla.
- Let cool slightly, then gently spoon over the vanilla layer.
- Smooth the top and chill for at least 4 hours or overnight.
- Decorate & Serve:
- Pipe or spoon whipped cream around the edges.
- Garnish with chocolate shavings, nuts, or caramel drizzle.
- Slice and serve cold—preferably before your family finds it.
