Photo: Alison Miksch; Food Styling: Cat Steele; Prop Styling: Lindsey Lower
Prep Time
1 Hour
Cook Time
40 Mins
Chill Time
9 Hours
10 Servings

Try this Butterscotch-Pudding Pie for a silky and unique dessert option. Top with whipped cream, garnish with chopped Heath bar and dive in!

How to Make It

Step 1

Make pudding: Melt butter in a pan over medium heat, stir in dark brown sugar and salt and cook, stirring constantly, 3 minutes. Remove from heat. In a small bowl, whisk cornstarch and 1/2 cup milk until smooth, then whisk in egg yolks.

Step 2

Whisk remaining milk into brown sugar mixture, then whisk in cornstarch mixture. Return pan to medium heat and bring to a boil, whisking often. Reduce heat to low; simmer, whisking constantly, until pudding thickens slightly, about 1 minute (it will thicken more as it chills). Remove from heat; stir in whiskey and vanilla. Transfer to bowl; cover with plastic wrap, pressing wrap directly onto surface of pudding. Chill at least 8 hours or overnight.

Step 3

Make pie: Preheat oven to 375°F. Line interior of crust with parchment; fill with dried beans or pie weights, pushing beans or weights up against sides of parchment. Bake for 20 minutes. Remove parchment and weights, prick crust all over with a fork and bake until crust is deep golden brown, 10 to 15 minutes longer. Sprinkle chocolate in crust, let melt, then spread in a thin layer. Transfer to a rack and let cool completely.

Step 4

Assemble pie: With an electric mixer at medium speed, beat cream with sugar and vanilla until it holds stiff peaks. Spoon pudding into crust, top with whipped cream, and garnish with chopped Heath bar. Refrigerate for 1 hour before serving.

Ratings & Reviews

BeccaZen's Review

April 11, 2011
My friends' grandmother made the best butterscotch pie and since her grandmother died, we have been searching for a recipe that would provide similar results. We were having no luck until I spotted this recipe in ALL YOU magazine. My friend was so appreciative - it isn't exactly like her granny's because there isn't meringue on top, but it is still the absolute best one yet! She likes the whip cream topping even better! I have made this pie about a dozen times since then and the only change I made was to buy refigerated pie dough to cut some prep time out. Everyone who has tried this pie when I make it (when I can get my friend to share) always asks for the recipe. Thanks so much for such a great recipe! @@@

ReaGib's Review

November 22, 2010
This is the first butterscotch pie I've made. I must say it was awesome!! I love the melted chocolate chips on the pie crust. It gives the crust an extra crunch, and it keeps it from getting soggy. I didn't change anything. Next time I make it, I might cut the topping down to 1 cup heavy cream. It was a little too much for my liking. But other than that, GREAT!!