This pie shouldn’t really be allowed to be. It’s too good. The silky, caramelly pudding filling is delicious on its own (I was licking it right out of the pot!) — but with crisp pastry below and whipped cream on top, it’s simply outstanding.
This does require homemade pie crust — but my Flaky Pie Pastry is easy! You can also watch the full 20-Minute Cooking School lesson on how to make pastry here.
By all means, use a box of butterscotch pudding instead of making the filling! When you’ve got homemade crust, all other shortcuts are forgiven. A cooked filling is better than instant pudding, but really, both will be delicious.
I love a little sprinkling of Maldon salt on the pie, just to cut its heady sweetness. You could also add some chocolate curls or a sprinkling of crunchy demerara sugar
- 4 tablespoons cornstarch
- 1½ cups milk, divided
- 2 eggs
- ¼ cup butter
- 1 cup (packed) brown sugar
- ⅛ teaspoon salt
- 1 cups whipping (35%) cream
- 1 tablespoon whiskey
- 1 teaspoon vanilla
- 1 recipe Flaky Pie Pastry, blind-baked and cooled
- Maldon salt (optional)
- Combine the cornstarch with about ¼ cup of the milk in a small bowl. Stir until cornstarch has dissolved then whisk in the eggs. Reserve.
- Melt the butter in a small saucepan over medium. Stir in the brown sugar and salt. Whisk in the cream, then the remaining milk. Give the cornstarch mixture a stir, then add it to the pot. Whisk constantly until the mixture comes to a boil. Keep whisking for 1 min or until the sauce thickens.
- At this point, I like to pass the mixture through a fine-mesh sieve, but that is optional. Either way, transfer the pudding to a large bowl and stir in the whisky and vanilla. Lay a sheet of plastic wrap directly on the pudding surface to prevent a skin from forming, and let cool to room temperature. Scrape the pudding into the pie shell and chill in the fridge for at least an hour before serving. Sprinkle with Maldon salt just before serving.