No Bake Butterscotch Pudding pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Use a prepared graham cracker crust
Pudding:
2 T. butter
3 large egg yolks
¾ cup light brown sugar, packed
1½ cups whole milk
½ cup heavy whipping cream
3 T. cornstarch
1 T. vanilla extract
Topping:
¾ cup heavy whipping cream
¼ cup powdered sugar
1 T. vanilla extract
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Directions: |
Directions:Melt the butter over medium-low heat. Once the butter is melted, add the egg yolks, whisking continuously until well combined. Immediately add the brown sugar to the egg mixture and whisk until smooth. Quickly add the milk and heavy whipping cream, continuing to whisk over medium-low heat. Add the cornstarch 1 tablespoon at a time and whisk until dissolved. Switch to a wooden spoon and stir constantly. Once the pudding starts to thicken, continue cooking for another couple of minutes until. it is bubbling slightly. Remove from heat and stir in the vanilla extract. Strain the pudding through a fine sieve into the pie crust. Immediately cover the top of the pie with the plastic wrap and poke a few hole with a toothpick. Allow it to cool on the counter top for at least 1 hour before refrigerating. Refrigerate for 4-6 hours or until the filling is firm before adding the topping.
Topping:
Beat the heavy whipping cream on high speed with the whisk attachment until it’s bubbly, then add the powdered sugar and vanilla and beat until stiff peaks form. Spread the whipped cream over the pie. |
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Personal
Notes: |
Personal
Notes: A tub of Cool Whip can be used in place of the heavy whipped cream.
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