Butterscotch Pudding Pie with Chocolate Chip Cookie Crust
Recipe GLPR2a98f9724d64ab
A decadent dessert featuring a crispy chocolate chip cookie crust filled with smooth butterscotch pudding and topped with sweetened whipped cream and chocolate sprinkles. This indulgent pie combines buttery, chocolatey flavors with rich pudding for the perfect treat.
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Ingredients
1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup mini semisweet chocolate chips
Directions
Lightly grease a 9-inch tart pan with removable bottom and set aside.
In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
Using an electric mixer on medium speed, beat the softened butter and packed brown sugar together until the mixture becomes light and fluffy, about 2 to 3 minutes.
Add the egg and vanilla extract to the butter mixture and mix on medium speed until well combined.
Reduce the mixer speed to low. Gradually add the reserved flour mixture and mix just until the dough comes together. Be careful not to overmix.
Fold in the mini semisweet chocolate chips with a spatula until evenly distributed throughout the dough.
Transfer the dough to the prepared tart pan. Using your fingers or a measuring cup, press the dough evenly onto the bottom and up the sides of the pan.
Cover the pan with plastic wrap and refrigerate for approximately 30 minutes.
Preheat your oven to 350°F (175°C).
Remove the chilled crust from the refrigerator. Using a fork, poke small holes across the bottom of the crust to prevent puffing during baking. Do not poke the sides.
Bake the crust in the preheated oven for 10 to 12 minutes, until the edges are lightly golden brown. Remove from the oven and allow to cool completely.
While the crust cools, prepare the butterscotch pudding according to package directions or your preferred recipe.
Pour the warm butterscotch pudding directly into the cooled cookie crust, spreading it evenly.
Press plastic wrap gently and directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours until the pudding is fully set and chilled.
Prepare sweetened whipped cream according to your preferred recipe or by whipping heavy cream with powdered sugar and vanilla.
Remove the plastic wrap from the pie. Spread or pipe the sweetened whipped cream evenly over the chilled pudding layer.
Garnish the top with chocolate sprinkles and serve immediately, or refrigerate until ready to serve.
