National Butterscotch Pudding Day

Today is National Butterscotch Pudding Day and its So YUMMY!!!!! This is a very sweet, creamy, and tasty dessert. There are so many wonderful recipes you can make with butterscotch pudding, but we have chose two that will make you want to get a slice and the other just simply enjoy it.


Butterscotch Pudding Recipes

Butterscotch Pudding

Ingredients

• 2 cups of cold milk
• 1 small box of butterscotch pudding

Directions

• Pour both milk and pudding mix in a medium size bowl
• Whisk together for 2 to 3 minutes
• Place in the refrigerator to chill for 15 minutes
• Serve 

Butterscotch Pudding Pie

Ingredients

Pudding:

• 4 tablespoons unsalted butter
• 1 cup dark brown sugar
• 1/2 teaspoon salt
• 1/4 cups & 2 tablespoon cornstarch
• 2 1/2 cups whole milk
• 3 large egg yolks
• 2 teaspoons whiskey
• 1 teaspoon vanilla extract

Pie:

• 1 9-inch pie crust (homemade or store bought)
• 1/4 cup finely chopped semisweet chocolate
• 1 1/2 cups heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 1.4-oz. Heath candy bar, finely chopped (optional)

Directions

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.

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.

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.

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.