Butterscotch Pudding Pie features a flaky, buttery pie crust lined with a layer of semi-sweet chocolate and filled with smooth homemade butterscotch pudding. It’s finished with fresh whipped cream and crunchy crushed Heath bars. Except for baking the crust, this is a no-bake dessert—rich, buttery, and undeniably delicious.
Flavored With A Little Bourbon
A touch of bourbon lifts the pudding’s flavor without overpowering it. The pie is already full of deep butterscotch and chocolate notes, and the bourbon simply adds a warm, rounded finish.
How To Serve
This no-bake pie is ideal for warm-weather gatherings or holiday dinners. Serve it well chilled straight from the refrigerator so the pudding and whipped cream hold their texture. If you grew up loving butterscotch pudding, this is a comforting, nostalgic dessert with a grown-up twist thanks to the chocolate and bourbon.
Tips For Whipping Cream
For the best whipped cream, chill the mixing bowl and beaters beforehand and use very cold heavy cream. Start whipping at low speed to avoid splatter, then increase speed as it thickens. Stop when the cream holds stiff peaks—when you can turn the beater upside down and the cream keeps its shape. Be careful not to overwhip.
Storage
Cover the pie tightly with plastic wrap and refrigerate for up to 4 days. Note that the pudding and whipped cream may weep slightly over time, but the pie will still taste great.
More Butterscotch Desserts
- Butterscotch Banana Bread
- Butterscotch Marble Cake
- Butterscotch Lush
- Butterscotch Blondies
- No-Bake Butterscotch Pie
Butterscotch Pudding Pie
Equipment
- Parchment paper
- Pie weights or dried beans
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, chopped
Instructions
- Make the pie crust: Preheat oven to 375°F. Line the unbaked crust with parchment and fill with pie weights or dried beans. Bake 20 minutes.
- Remove parchment and weights, prick the crust all over with a fork, and return to the oven for 10–15 minutes until golden brown.
- While the crust is warm, sprinkle the chopped chocolate over the bottom. Let it melt, then spread into an even layer and allow it to cool.
- Make the pudding: Melt the butter in a saucepan over medium heat. Stir in the brown sugar and salt and cook, stirring constantly, for about 3 minutes. Remove the pan from heat.
- In a small bowl, whisk the cornstarch with 1/2 cup of the milk until smooth, then whisk in the egg yolks.
- Whisk the remaining 2 cups of milk into the brown sugar mixture, then whisk in the cornstarch and egg mixture (make sure the sugar mixture is not too hot to prevent curdling).
- Return the pan to medium heat and bring to a boil, whisking frequently. Reduce to low and simmer, whisking constantly, until the pudding thickens (about 1 minute). It will thicken more as it cools.
- Remove from heat and stir in the vanilla and bourbon. Let cool slightly, then pour the pudding into the prepared crust. Cover with plastic wrap (touching the surface to prevent a skin) and refrigerate at least 6–8 hours.
- Before serving, beat the heavy cream with the sugar and vanilla until stiff peaks form. Spread or pipe the whipped cream over the chilled pie and garnish with chopped Heath bars.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Recipe adapted from AllYou. Originally posted June 4, 2018.