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Butterscotch Pudding Pie

Butterscotch Pudding Pie features a flaky crust, a layer of semi-sweet chocolate, creamy butterscotch pudding, fresh whipped cream, and crushed Heath bars.

  • Prep20 min
  • Cook30 min
  • Total6 hr 50 min
  • Serves10
Butterscotch Pudding Pie

Butterscotch Pudding Pie has a flaky, buttery pie crust with a layer of semi-sweet chocolate on the bottom topped with a creamy homemade butterscotch pudding, fresh whipped cream, and crushed Heath bars. Except for the pie crust, this is a no-bake dessert. There is so much to love about this pie! The buttery, rich flavor is to die for.

Butterscotch Pudding Pie

Flavored With A Little Bourbon

This Butterscotch Pudding Pie gets a flavor boost from a little bourbon. Not that it needs it. This pie is already overloaded with flavor, but a little bourbon never hurts.

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How To Serve

It’s a no-bake dessert that works well as a summer dessert or a holiday dessert. It’s best served cold straight from the refrigerator.

If you grew up eating and loving butterscotch pudding like I did, this pie is for you.

Plus it has chocolate added in for good measure. Because what dessert doesn’t taste better with chocolate?

Butterscotch Pudding Pie

Tips For Whipping Cream

When whipping cream, you want to start with a chilled bowl and beaters and very cold cream. Start whipping it on LOW speed so it doesn’t splash everywhere. When it starts to thicken, turn the speed up. Be careful not to overwhip. It is done when you can turn the beater upside down and the whipped cream holds it’s shape.

Storage

Wrap well with plastic and store in the refrigerator for up to 4 days. The pudding and whipped cream will get a little weepy over time.

Butterscotch Pudding Pie

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Recipe adapted from AllYou

Originally posted June 4, 2018.

Ingredients

Pudding

Topping

Equipment Parchment Paper, Pie Weights

Steps

  1. 1

    Make pie crust. Preheat oven to 375 degrees. Line unbaked pie crust with parchment paper and fill with pie weights or dried beans. Bake 20 minutes.

  2. 2

    Remove parchment paper and weights and prick pie crust all over with a fork. Place back in oven for 10 to 15 minutes or until golden brown.

  3. 3

    Sprinkle chocolate on warm crust. Let melt and then spread into an even layer. Let cool.

  4. 4

    Make pudding. Melt butter in a saucepan over medium heat. Stir in brown sugar and salt. Stir constantly for 3 minutes. Remove pan from heat.

  5. 5

    In a small bowl, whisk together cornstarch and 1/2 cup milk until smooth. Whisk in egg yolks.

  6. 6

    Whisk remaining 2 cups milk into the brown sugar mixture.

  7. 7

    Whisk cornstarch mixture into brown sugar mixture. (Make sure mixture is not too hot or eggs will curdle.)

  8. 8

    Place pan back over medium heat and bring to a boil whisking frequently. Reduce heat to low and simmer, whisking constantly, until pudding thickens (about 1 minute). Pudding will thicken more as it chills.

  9. 9

    Remove from heat and stir in vanilla and bourbon. Let cool slightly and then pour into prepared crust. Cover with plastic wrap and refrigerate at least 6-8 hours.

  10. 10

    Beat cream, sugar, and vanilla until stiff peaks form. Spoon on top of pie. Garnish with chopped Heath bars.

Nutrition

  • Calories391
  • Carbs37
  • Protein5
  • Fat25
  • Sodium138
  • Fiber1
  • Sugar32

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