So… butterscotch pudding pie with whipped cream, UH YUM!
Cooked, creamy Butterscotch pudding nestled into a sweet buttery graham cracker crust. When totally chilled, we top with mounds of fluffy, slightly sweetened vanilla whipped cream. HEAVEN by the slice!
butterscotch pudding pie with whipped cream
Cooked, creamy Butterscotch pudding nestled into a sweet buttery graham cracker crust. When totally chilled, we top with mounds of fluffy, slightly sweetened vanilla whipped cream. HEAVEN by the slice!
Equipment
- pie plate
- large saucepan
- 2 mixing bowls
- spatula
- whisk
- Non Stick Spray
- electric hand mixer or stand mixer for whipped cream
Ingredients
CRUST
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 1 tsp vanilla
- 2 tbsp granulated white sugar
FILLING
- 4 tbsp butter salted or unsalted
- ¾ cup brown sugar
- 1½ cups milk
- 1 cup heavy whipping cream
- 4 tbsp cornstarch
- ¼ tsp salt
- 4 large egg yolks
- 1½ tsp vanilla extract
TOPPING
- 1⅓ cups whipping cream cold
- 2 tbsp powdered sugar or regular granulated sugar works too
- 1 tsp vanilla
- Tiny pinch of salt
Instructions
- Add your cornstarch and salt to a heatproof medium to large bowl and set aside.
- Add your egg yolks to another bowl (doesn’t have to be a big bowl) and set aside.
- Add your butter to a medium saucepan and melt over medium heat.
- Add the brown sugar, whisking until everything is melted and starts to boil. Let boil while you stir for 1 minute, BE CAREFUL.
- Carefully add the milk and cream and bring to a simmer (just below a boil), don’t stop stirring.
- Remove the hot mixture from the heat and pour about 1/3 cup into the cornstarch and salt mixture, whisking all the while to blend the hot mixture into the cornstarch.
- When you have a nice smooth mix, pour this whole mixture BACK into the saucepan, and bring it back to a boil.
- Now we will do the same with the egg yolks.
- Remove the saucepan from the heat and pour about 1/3 cup of the hot mixture into the egg yolks, whisking constantly until smooth and well blended.
- Return the egg mixture back to the saucepan and bring back to a boil, stirring constantly. Boil, stirring, for about 1/2 minute.
- Remove from the heat and stir in vanilla.
- Very carefully, pour the cooked filling into the pie crust.
- Immediately cover the surface of the pudding with plastic wrap, so it will have no air to form a skin.
- Refrigerate for 2 to 3 hours, or until thoroughly chilled.
- While it’s chilling whip your whipped cream, sugar and vanilla with a tiny pinch of salt until stiff peaks form. Pop in the fridge to wait for your pie to be ready!
want more din-spiration?
mmm, enjoy this butterscotch pudding pie with whipped cream? Try this scratch made pumpkin pie!
SOO GOOD! Enjoy! Meg xo
WANT TO COOK WITH MEG again? Head to our Cooking Classes to see all the different options! LIVE specialty classes via ZOOM for all ages, COOK AT YOUR OWN PACE packs that allow you to cook completely on your schedule, as well as LOTS of classes and mini camps for your KIDS + TEENS too! Switch up your meal routine and add some new recipes to the rotation! Get ready to have fun learning! I can’t wait to see you back again!
