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Butterscotch Pudding Pie with Chocolate Chip Cookie Crust

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  • Preheat oven to 350°F.
  • Remove the crust from refrigerator. Use a fork to poke holes over the surface of the crust (just the bottom, not the sides).
  • Bake 10 to 12 minutes, or until lightly browned. Set aside to cool.
    • To make the filling:
    1. Make the butterscotch pudding according to the directions. Instead of transferring the pudding to a bowl to cool, transfer it directly into the baked crust. Place plastic wrap over the pie, pressing it gently and directly onto the pudding.
    2. Refrigerate for at least 2 hours.
    3. Make the sweetenede cream whipped according to the directions. Spread onto the chilled pudding layer. Garnish with chocolate sprinkles.

    Notes

    *While vanilla in whipped cream is just lovely, keep in mind that it will make your whipped cream a bit less white. There will still be plenty of vanilla in the crust and the pudding if you choose to omit it from the whipped cream. Clear vanilla extract exists, but it is an imitation vanilla. **You can use a 9-inch pie pan, but I have found that a tart pan works better when it comes time to serve a pie with this kind of crust.

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