Cut yourself an extra large slice of this homemade no-bake bourbon butterscotch pie. The from-scratch bourbon butterscotch pudding is made with brown sugar, butter and bourbon. Plus this pie is topped with a bourbon whipped cream.

No-Bake Bourbon Butterscotch Pie

  • Author: Julianne Bayer


The from-scratch bourbon butterscotch pudding is made with brown sugar, butter and bourbon. Plus this pie is topped with a bourbon whipped cream.


  • For the crust:
  • 2 ¼ cups graham cracker crumbs
  • 8 tablespoons unsalted butter
  • For the pudding:
  • 2 tablespoons unsalted butter
  • 3 large egg yolks
  • ¾ cup light brown sugar
  • 1 ½ cups milk
  • ½ cup heavy whipping cream
  • 3 tablespoons corn starch
  • 1 tablespoons bourbon
  • For the topping:
  • ¾ cup heavy whipping cream
  • 2 teaspoons bourbon
  • ½ cup powdered sugar
  • ¼ cup pecans, crushed


  1. For the crust: Prepare a 9-inch (23-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
  2. Before measuring, grind the graham crackers into fine crumbs using a food processor or blender.
  3. In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted.
  4. In a separate medium-size bowl, pour the melted butter into the graham cracker crumbs and stir until there are no dry crumbs left.
  5. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust.
  6. For the pudding: Measure out all of the ingredients for the pudding prior to starting. You will need to work quickly to prevent the eggs from becoming scrambled.
  7. In a medium-size saucepan, melt the butter over medium-low heat.
  8. Once the butter is melted, add the egg yolks, whisking continuously until well combined. Immediately add the brown sugar and whisk into the eggs.
  9. Quickly add the milk and heavy whipping cream, continuing to whisk over medium low
  10. heat.
  11. Add the cornstarch 1 tablespoon at a time, and whisk until dissolved.
  12. Once the pudding starts to thicken, continue cooking for another couple of minutes until
  13. it is bubbling lightly.
  14. Remove the pudding from the heat and whisk in the bourbon (if desired), stirring
  15. rapidly until the pudding is well blended.
  16. Strain the pudding through a fine sieve into the
  17. prepared crust. This step is optional, but it will help catch any lumps of ingredients that
  18. did not get blended.
  19. Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick.
  20. Allow it to cool on the counter for at least 1 hour before refrigerating. Refrigerate the pie for 4 to 6 hours until the filling is firm before adding the topping.
  21. For the topping: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  22. Pour the heavy whipping cream and bourbon (if desired) into the chilled bowl and use an
  23. electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
  24. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  25. Spread the whipped cream over the top of the pie and garnish with crushed pecans.
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