Butterscotch Pudding Pie in a Chocolate Cookie Crust Recipe | Bakepedia

Butterscotch Pudding Pie in a Chocolate Cookie Crust

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You Will Never Make Butterscotch Pudding from a Box Again

Butterscotch Pie on Bellingham

Homemade cornstarch based puddings are very easy to make – no need to start from the box! This Butterscotch Pudding Pie is rich and creamy and has a pronounced butterscotch flavor that is accented by the dark chocolate, crispy cookie crust. And, as with all the best butterscotch recipes, ours has butter and Scotch! Not all do, which is crazy in our book. This is best prepared the day before serving to allow the pudding to set enough so that it cuts cleanly.

Butterscotch pie overhead Bellingham

Butterscotch Pudding Pie in a Chocolate Cookie Crust
Author: 
Makes: Serves 6 to 8
 
Ingredients
Crust:
  • 1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about half a 9-ounce box)
  • 5 tablespoons unsalted butter, melted
Pudding:
  • 3 tablespoons unsalted butter, cut into pieces
  • ½ cup firmly packed dark brown sugar
  • 1 cup heavy cream, at room temperature
  • 1 cup whole milk, at room temperature
  • ¼ teaspoon salt
  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon plus 1 teaspoon Scotch whiskey
  • ½ teaspoon vanilla extract
Topping:
  • 1 cup heavy cream, chilled
  • 2 tablespoons sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Pastry bag
  • Ribbon decorating tip, such Ateco #880
  • 1 ounce bittersweet or semisweet chocolate, block form
Instructions
  1. For Crust: Preheat oven to 350°F. Coat inside of 9 by 1¼-inch Pyrex pie plate with nonstick spray. Place cookie crumbs and melted butter in a bowl and stir to combine. Press crust evenly over bottom and sides of prepared pie plate. Bake crust for about 12 to 15 minutes or until dry to the touch. Place pie plate on rack to cool while preparing filling. May be used immediately or stored at room temperature overnight, wrapped well in aluminum foil.
  2. For Pudding: Melt butter in medium sized saucepan, add sugar, stir to combine and cook over medium heat until mixture is bubbling all over. Slowly add cream, whisk to combine, and continue to cook over medium heat, whisking occasionally, until sugar dissolves, about 1 minute. Whisk in milk and salt. In a small bowl, combine cornstarch and water to form a slurry. Move pan off of the heat, allow any bubbling to subside, and slowly drizzle in cornstarch slurry, whisking all the while. Return to heat, whisking often, until bubbling resumes. Allow pudding to simmer for about 1 minute; it should thicken, whisking often during cooking. Immediately whisk in Scotch and vanilla and scrape into prepared pie shell. Refrigerate until pudding is set, at least 6 hours, preferably overnight.
  3. For the Topping: Combine cream, sugar and vanilla in mixer bowl and whip cream until soft, almost firm, peaks form. Scrape into pastry bag fitted with tip and create ribbons using image for inspiration. You can also just pile the whipped cream onto the pie in one big fluffy mound. Make chocolate curls or shavings using a vegetable peeler and sprinkle on top of whipped cream. Pie is ready to serve or may be refrigerated up to 1 day, covered with a cake dome.
 

Bakepedia Tips

  • No time to make the crust? No problem. This pudding is great on its own. Just pour into ramekins or goblets and chill…or try it warm.

Images: Peter Muka

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