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.
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.
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?
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.
Pin this now to find it later
Pin ItMore Butterscotch Desserts
- Butterscotch Banana Bread
- Butterscotch Marble Cake
- Butterscotch Lush
- Butterscotch Blondies
- No-Bake Butterscotch Pie
Butterscotch Pudding Pie
Equipment
Ingredients
- 1 (9-inch) pie crust (homemade or store bought)
- 4 ounces finely chopped semi-sweet chocolate
Pudding
- 4 tablespoons butter
- 1 cup packed dark brown sugar
- 1/4 teaspoon salt
- 1/4 cup plus 2 tablespoons cornstarch
- 2 1/2 cups whole milk
- 3 large egg yolks
- 2 teaspoons bourbon
- 1 teaspoon vanilla extract
Topping
- 1 1/2 cups heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 2 Heath Bars
Instructions
- 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.
- 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.
- Sprinkle chocolate on warm crust. Let melt and then spread into an even layer. Let cool.
- 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.
- In a small bowl, whisk together cornstarch and 1/2 cup milk until smooth. Whisk in egg yolks.
- Whisk remaining 2 cups milk into the brown sugar mixture.
- Whisk cornstarch mixture into brown sugar mixture. (Make sure mixture is not too hot or eggs will curdle.)
- 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.
- 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.
- Beat cream, sugar, and vanilla until stiff peaks form. Spoon on top of pie. Garnish with chopped Heath bars.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from AllYou
Originally posted June 4, 2018.
