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.
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.
It’s a no-bake dessert that works well as a summer dessert or a holiday dessert.
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?
More Butterscotch Desserts
Butterscotch Pudding Pie
- 1 (9-inch) pie crust (homemade or store bought)
- 4 ounces finely chopped semi-sweet chocolate
- 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
- 1 1/2 cups heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 2 Heath Bars
- 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.
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Recipe adapted from AllYou
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