Coffee Scotch Whip Pie – A Creamy, Butterscotch-and-Coffee Dessert

This pie tastes like your favorite coffee shop dessert in a slice: smooth coffee custard meets silky butterscotch, all piled into a crumbly cookie crust and topped with soft whipped cream. It’s the kind of dessert that feels fancy but doesn’t require a ton of work. The texture is dreamy, somewhere between a mousse and a custard.

If you love coffee and caramel notes, this one hits all the right spots. Serve it chilled and watch it disappear.

What Makes This Recipe So Good

• Creamy, cloud-like texture: The filling is whipped and folded, giving it a light, velvety finish that’s easy to slice and even easier to eat.
• Balanced flavor: Deep coffee notes round out the sweetness of butterscotch, so it’s rich without being cloying.
• No-bake filling: Aside from the crust, there’s no oven time needed. Chill, whip, and enjoy.
• Make-ahead friendly: It holds beautifully in the fridge for a day or two, making it perfect for gatherings.
• Flexible: Works with a graham, chocolate, or shortbread crust.

  You can tweak the coffee strength to taste.

Ingredients

• For the crust:
  • 1 1/2 cups (150g) graham cracker crumbs (or chocolate wafer crumbs)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of fine salt
• For the butterscotch-coffee filling:
  • 1/2 cup (100g) packed light brown sugar
  • 3 tablespoons unsalted butter
  • 2 tablespoons cornstarch
  • 1/4 teaspoon fine salt
  • 1 1/2 cups whole milk, cold
  • 1/2 cup heavy cream
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant espresso or strong instant coffee granules
  • 1 tablespoon bourbon or Scotch whisky (optional, for depth)
• For the whip:
  • 1 cup cold heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
• Optional toppings:
  • Butterscotch sauce or caramel drizzle
  • Chocolate shavings or cocoa dust
  • Flaky sea salt

How to Make It

1. Build the crust: Stir crumbs, sugar, and salt in a bowl. Pour in melted butter and mix until the texture resembles damp sand. Press firmly into a 9-inch pie plate, going up the sides.

   Bake at 350°F (175°C) for 8–10 minutes, then cool completely. For a no-bake crust, chill for 30 minutes instead, but baked holds better.
2. Start the butterscotch base: In a medium saucepan, melt 3 tablespoons butter over medium heat. Stir in brown sugar and cook 1–2 minutes until glossy and lightly bubbling.

   Don’t let it burn.

3. Make the custard mixture: In a separate bowl, whisk cornstarch, salt, milk, and 1/2 cup heavy cream until smooth. Whisk in egg yolks and vanilla. Add espresso granules and whisk until dissolved.
4. Cook the filling: Slowly pour the milk mixture into the warm brown sugar, whisking constantly.

   Cook over medium heat, whisking, until thick and just starting to bubble, 4–6 minutes. When it coats the back of a spoon, it’s ready.

5. Finish with spirit (optional): Off the heat, whisk in bourbon or Scotch. Taste and adjust coffee intensity if desired with a pinch more espresso powder.
6. Cool and whip: Pour the custard into a shallow dish, press plastic wrap onto the surface, and cool to room temp, then chill 30–45 minutes until cool but not stiff.

   It should be spreadable.

7. Whip the cream topper: In a cold bowl, beat 1 cup heavy cream with powdered sugar, vanilla, and a pinch of salt to medium peaks.
8. Whip the filling for lightness: Transfer the cooled custard to a mixer bowl. Beat on medium-high 1–2 minutes until lighter and slightly fluffy. Fold in one-third of the whipped cream to loosen, then fold in another third.

   Save the final third for topping.

9. Fill the crust: Spoon the coffee butterscotch filling into the cooled crust and smooth the top. Spread the remaining whipped cream over the filling.
10. Chill to set: Refrigerate at least 4 hours, preferably overnight, until the pie slices cleanly.
11. Finish and serve: Drizzle with butterscotch, add chocolate shavings, and a tiny sprinkle of flaky salt. Slice with a warm knife for neat edges.

Keeping It Fresh

• Refrigerate: Cover loosely with plastic wrap or a pie dome and keep chilled for up to 3 days.
• No freezing: Freezing can split the whipped cream and turn the filling grainy.

  It’s best enjoyed fresh from the fridge.

• Make-ahead tips: You can make the crust and filling a day in advance, hold them separately, then whip and assemble the day you serve.

Why This is Good for You

• Built-in portion control: A small slice satisfies thanks to the bold coffee and caramel notes.
• Less sugar than typical pies: Using brown sugar for butterscotch depth means you don’t need as much to get flavor.
• Coffee perks: Coffee’s bitterness balances sweetness, so you enjoy a dessert that doesn’t taste heavy or overly sugary.
• Customizable richness: You can swap some whole milk for 2% and still keep a silky texture.

Common Mistakes to Avoid

• Overcooking the sugar: Burnt brown sugar turns bitter fast. Keep the heat moderate and move on as soon as it’s glossy.
• Rushing the thickening step: If the custard isn’t thick enough before chilling, the pie won’t set. Wait for those first slow bubbles and a thick, custard-like coat on the spoon.
• Folding too aggressively: Rough mixing deflates the cream.

  Use gentle, sweeping folds to keep the filling airy.

• Warm crust, warm filling: Both must be cool before assembling or the layers will slide and soften.
• Skipping salt: A pinch sharpens the butterscotch and coffee flavors and keeps sweetness in check.

Alternatives

• Crust swaps: Chocolate wafers for mocha vibes, or shortbread crumbs for buttery richness. Gluten-free cookie crumbs work well too.
• Alcohol-free: Skip the bourbon/Scotch and add 1/2 teaspoon additional vanilla or a splash of almond extract for warmth.
• Darker coffee: Use 3 teaspoons espresso granules for a bolder, almost tiramisu-like profile.
• Lighter dairy: Use 2% milk and increase cornstarch by 1 teaspoon to maintain body.
• Chocolate ripple: Swirl 1/4 cup cooled chocolate ganache into the filling before topping for a mocha-marble effect.
• Spiced version: Add a pinch of cinnamon and cardamom to the custard for a cozy cafe latte twist.

FAQ

Can I make this without eggs?

Yes. Increase cornstarch to 3 tablespoons total, use all milk and cream as listed, and cook until very thick.

The texture will be slightly less custardy but still smooth and sliceable.

What if I don’t have instant espresso?

Use 1/3 cup very strong brewed coffee and reduce the milk by the same amount. Let the brewed coffee cool before adding to the custard mix.

How do I keep the crust from crumbling?

Press it firmly with the bottom of a measuring cup and bake it for 8–10 minutes. Cooling completely helps it hold together, and a baked crust slices cleaner than a no-bake crust.

Can I use store-bought crust?

Absolutely.

A pre-made graham or chocolate crust works well and saves time. Just be gentle when slicing.

Why did my custard turn lumpy?

It likely overheated or thickened too fast. Whisk constantly and keep the heat medium.

If lumps appear, strain the hot custard through a fine-mesh sieve before cooling.

How far ahead can I assemble the whole pie?

Up to 24 hours in advance. Add final toppings just before serving to keep the whipped cream neat and the crust crisp.

Is there a way to make it less sweet?

Reduce the brown sugar to 1/3 cup and increase espresso by 1/2 teaspoon. A tiny extra pinch of salt also balances sweetness nicely.

Wrapping Up

Coffee Scotch Whip Pie is the dessert you bring when you want something elegant yet easy.

It’s cool, creamy, and full of coffee-shop comfort, with just enough butterscotch to keep things cozy. Make it the night before, slice it cold, and finish with a quick drizzle and a sprinkle of flaky salt. It’s simple, impressive, and crowd-friendly—exactly what a great pie should be.