Butterscotch Pudding Pie With Salted Pretzel Crust Recipes

SALTED BUTTERSCOTCH PUDDING PRETZEL COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
• In large bowl, beat softened butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in crushed pretzels, chocolate chips and toffee bits until blended.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Sprinkle each cookie lightly with coarse salt.
• Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container at room temperature.

THE EASIEST BUTTERSCOTCH PIE

Steps:

• In a large bowl, mix pudding mix and milk according to package directions. Fold half of the whipped topping into pudding. Pour mixture into graham cracker crust. Spread remaining whipped topping on top of pudding layer. Cover and refrigerate for at least two hours before serving.
• Serve cold with a drizzle of butterscotch topping over top of pie. If desired, sprinkle butterscotch chips on top as well.

BUTTERSCOTCH PUDDING PIE WITH SALTED PRETZEL CRUST

Steps:

• Preheat your oven to 350°F/175°C
• In a food processor, pulse the pretzels until they become fine crumbs. Add the sugar and salt with the pretzel crumbs. Add in the melted butter and stir to combine. The mixture should turn into pea sized clumps and easily hold together when it is ready. If not, add a little more melted butter
• Press the crust into the bottom and sides of a 9-inch deep dish pie plate
• Blind bake the pie crust for 15 minutes, it should smell toasty and go golden brown. Let the crust cool completely.
• Place your chopped chocolate in a heatsafe bowl. In a small saucepan, bring the cream to a boil. Once it begins to boil, pour it over the chocolate and leave it for 5 minutes. Stir gently with a heatproof spatula (not a whisk) until the ganache is smooth.
• Pour the ganache into the cooled pie crust, and use an offset spatula to spread it evenly. Let it set for 20 minutes.
• In a medium pot over medium heat, bring the cream and milk to a simmer. Meanwhile, put the egg yolks in a small jug.
• In a heatproof bowl, whisk together the brown sugar, cornstarch, and salt together.
• Once the milk mixture has started to simmer, whisk the egg yolks into the sugar mixture and whisk until combined. Pour in a splash of the hot milk mixture to the egg mixture and whisk to temper the eggs. Repeat twice more. Scrape this mixture into the saucepan and cook over low heat, stirring constantly until it is very thick, about 3-4 minutes. Remove from the heat and stir in the vanilla and butter, stirring until smooth
• Strain the pudding into a bowl to remove any lumps, and cover with plastic wrap directly to the pudding to ensure no skin forms.
• Once cool, pour the pudding straight on to your cooled pie, and spread evenly using an offset spatula. Refrigerate for 2 hours at the minimum.
• In a stand mixer with the whisk attachment, whip the cream on medium speed for 2 minutes until it becomes thick. With the mixer running, slowly stream in the sugar. Add the vanilla and use immediately.

BUTTERSCOTCH PRETZEL DESSERT

Steps:

• Preheat oven to 350°F.
• Reserve 2 tablespoons crushed pretzels.
• In a medium bowl, combine remaining crushed pretzels, 2 tablespoons Splenda, and melted margarine.
• Press mixture evenly into an 8x8-inch baking dish.
• Bake for 12 minutes.
• Place baking dish on a wire rack and allow to cool.
• In a large bowl, combine dry pudding mix, dry milk powder and water.
• Mix well, using a wire whisk.
• Pour pudding mixture evenly over cooled crust.
• Refrigerate while preparing topping: In a medium bowl, stir cream cheese with a spoon until soft.
• Add remaining 2 tablespoons Splenda, milk, and peanut butter.
• Mix well using a wire whisk.
• Blend in Cool Whip Lite carefully with large spoon or spatula.
• Spread topping mixture evenly over set filling layer.
• Evenly sprinkle reserved 2 tablespoons pretzel crumbs over top.
• Refrigerate for at least 1 hour.