No Bake Butterscotch Pudding Pie

If you want to add more lacto ovo vegetarian recipes to your repertoire, No Bake Butterscotch Pudding Pie might be a recipe you should try. One serving contains 417 calories, 4g of protein, and 28g of fat. This recipe serves 10 and costs 91 cents per serving. 1383 people were glad they tried this recipe. Several people really liked this dessert. Head to the store and pick up heavy whipping cream, powdered sugar, graham cracker crumbs, and a few other things to make it today. It is brought to you by Crazy for Crust. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns a not so excellent spoonacular score of 20%. Similar recipes include Butterscotch-Pudding Pie, Butterscotch Pudding Pie, and Butterscotch Pudding Pie.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Lightly spray a 9-inch springform pan with nonstick cooking spray. The springform pan helps with ease of cutting, but you can use a 9 pie plate if you prefer.Stir the graham cracker crumbs with the melted butter until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom and up the sides to create a thick crust.Measure out all of the pudding ingredients before starting. Pudding cooks fast and you dont want your eggs to scramble! In a medium-sized saucepan, 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. This is optional, but helps strain out any lumps. Immediately cover the top of the pie with plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick. Allow it to cool on the counter for at least 1 hour before refrigerating. Refrigerate for 4-6 hours or until the filling is firm before adding the topping. (Overnight is fine.)Make the topping by beating the heavy whipping cream on high speed with the whisk attachment until its bubbly, then add the powdered sugar and vanilla and beat until stiff peaks form. Its best to start with a cold bowl and beater for faster whipped cream. Spread the whipped cream over the pie and garnish with chopped pecans.

 

Step by step:

1. Lightly spray a 9-inch springform pan with nonstick cooking spray. The springform pan helps with ease of cutting, but you can use a 9 pie plate if you prefer.Stir the graham cracker crumbs with the melted butter until there are no dry crumbs left.

2. Pour the crumbs into your springform pan and press firmly into the bottom and up the sides to create a thick crust.Measure out all of the pudding ingredients before starting. Pudding cooks fast and you dont want your eggs to scramble! In a medium-sized saucepan, 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.

3. 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.

4. Remove from heat and stir in the vanilla extract. Strain the pudding through a fine sieve into the pie crust. This is optional, but helps strain out any lumps. Immediately cover the top of the pie with plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick. Allow it to cool on the counter for at least 1 hour before refrigerating. Refrigerate for 4-6 hours or until the filling is firm before adding the topping. (Overnight is fine.)Make the topping by beating the heavy whipping cream on high speed with the whisk attachment until its bubbly, then add the powdered sugar and vanilla and beat until stiff peaks form. Its best to start with a cold bowl and beater for faster whipped cream.

5. Spread the whipped cream over the pie and garnish with chopped pecans.

Nutrition Information:

covered percent of daily need