What’s for dessert? Well, puddin pie of course! Butterscotch Puddin Pie to be precise. Now, I didn’t have a recipe for this, I just made it up tonight. Apparently that was somewhat impressive to my house-mates. Lucky for them, puddin was on sale at Safeway tonight and I love me some butterscotch puddin. Then I saw graham cracker crusts on sale, and thus dessert was born!
Butterscotch Puddin Pie sounds pretty good but I wanted to take it a step further, and I’ll admit it I’m almost always looking for an excuse to add more chocolate to my diet and had some 100% dark Ghirardelli leftover from cupcake making last week. So I melted that in our fancy new microwave with a “chocolate melting” function, poured into the bottom of the crust and spread it around.
Next came the puddin. (I should add here that I threw the chocolate coated crust into the fridge to cool while whisking up the puddin, because I didn’t want to pour the cool puddin onto still warm chocolate.) Following the box instructions for pie making, I only added 1 & 3/4 cups milk for slightly thicker pie filling. Next, I took out the cooled off crust and poured in the delicious butterscotch goodness.
Let the pie set in the fridge for at least an hour, mine was in for 2 because I have amazing self-restraint.
Slice it up and add a dollop (I love that word) of Cool Whip or whatever preferred brand of whipped cream you choose. Yummmola!