We love no bake recipes right!
Especially in the summer!
This No Bake Butterscotch Oreo Cream Pie will win your heart I am so sure of it.
But there is a severe Warning! It is Dangerous! I had to get this pie away from me FAST!
Quite possibly perfection in a pie plate right here, I am not kidding.
So creamy, butterscotch-y and simply amazing.
You will wonder where this heavenly combination has been all your life!
Check out how easy it is to make this Building on Recipes project in just a couple of hours time!
For more Butterscotch Recipes~ Click here for my Butterscotch Oreo Parfait!
*Read to the bottom for more about Scotch vs Whisky or click here for more (and yes I know I used Whiskey here in this recipe! 🙂
- For the Custard Pie Filling:
- Unsalted Butter 8 Tablespoons (113g)
- Brown Sugar 2 cups (420g)
- Heavy Cream 2 cups (480ml)
- Whole Milk 3 cups (720ml)
- Cornstarch ½ cup (56g)
- Whole Eggs 4 large (200g)
- Vanilla Extract 1 tablespoon (15ml)
- Salt ¼ teaspoon
- Scotch ¼ cup (60ml)
- For the Crust:
- Crushed Oreos 2 cups (approx ¾ package)
- Unsalted Butter 6 tablespoons melted
- For the Garnishes:
- ½ Recipe Ganache
- 2 Cups Heavy Cream
- ½ cup granulated sugar
- Or you can follow the recipe for Stabilized Whipped Cream Click here
- * I did not go for the stabilizer here, it is optional
- prepare the crust by combining the crushed oreos (with their fillings) and the melted butter until it resembles wet sand, then press it into the un-greased pie plate.
- Freeze while you prepare the custard
- In a large bowl combine the eggs, cornstarch and milk together and whisk smooth
- In a large heavy bottom sauce pot melt the butter over medium to high heat and then add the brown sugar.
- Stir constantly with a wooden spoon over medium heat until the mixture goes from looking like wet sand to a glossy melted bubbly mixture. It may take up to 10 minutes.
- Gradually pour in the heavy cream and be very careful since it will bubble up and splash, Whisk it smooth while continuing to cook out the lumps and clumps. (another 4- 5minutes)
- Gradually pour the hot butter/mixture into the egg/milk mixture while whisking, this is called tempering the eggs.
- Pour the entire mixture back to the pot and cook stirring constantly over medium-high heat until it begins to bubble and boil, this will activate the cornstarch so be sure it comes to a boil.
- Add the vanilla extract, salt and scotch whisky and stir smooth
- Strain it through a fine mesh sieve directly into the frozen pie crust.
- Refrigerate until cold
- Meanwhile prepare the ganache by boiling the heavy cream and pouring over the chopped chocolate, whisk smooth.
- Divide it in half and refrigerate one half until pipe-able consistency, the other half can stay at room temperature
- Pipe a decorative border (I used the #826 Ateco tip found in my XL Cake Decorating Kit) and then pour the room temperature ganache over the top of the pie.
- Place in the refrigerator to set while you whip the heavy cream and granulated sugar to medium peaks. It is your option to use the stabilizer in the recipe for stabilized whipped cream or the Jell-O instant pudding version, but I did not use either here.
- Pipe ruffles on top with the Russian Ball Tips and then sprinkle with optional toffee crunch.
This pie will stay fresh for up to 5 days in the refrigerator.
It is not great to freeze custard as they tend to get icy and seep excess moisture on the thaw
For those who are interested, I have referenced a website here for some help in deciphering the two.
The main difference between scotch and whisky is geographic, but also ingredients and spellings.
Scotch is whisky made in Scotland, while bourbon is whiskey made in the U.S.A, generally Kentucky.
Scotch is made mostly from malted barley, while bourbon is distilled from corn.
If you’re in England and ask for a whisky, you’ll get Scotch.
But in Ireland, you’ll get Irish whiskey (yep, they spell it differently for a little colour) CLICK HERE FOR MORE