• 1 cup heavy cream
• 2-3 tablespoons granulated sugar or confectioners’ sugar
• 1 to 2 teaspoons vanilla extract (optional, I used about 1/2 teaspoon to finish a bottle)

To begin, make the crust! Grease a 9″ tart pan and set aside. Whisk together the flour, baking powder, and salt in a small bowl and set aside.

In a large bowl, beat together the brown sugar and butter with a mixer on medium speed until light and fluffy.

Add the egg and vanilla, and beat again until combined. Reducing mixer speed to low, gradually add the flour mixture until just combined.

Stir in the chocolate chips by hand.

Transfer the dough to the prepared tart pan. Spread the dough evenly to cover the bottom and sides of the pan – if you don’t spread it up the sides too, you’ll have so much in the bottom that there’s nowhere for your filling to go!

Refrigerate the crust for 30 minutes. Meanwhile, preheat your oven to 350 degrees. Remove the chilled crust from the refrigerator, and use a fork to poke holes all over the surface of the dough covering the bottom of the pan, but not the sides. Bake 10-12 minutes, until lightly browned, then set aside to cool.

While the crust cools, prepare the pudding. Combine the brown sugar, cornstarch, and salt in a heavy medium saucepan and whisk until no clumps remain.

Add approximately 1/2 cup of milk and whisk until combined. Stir in the remaining milk and the cream, then place over medium heat and bring to a boil, whisking frequently.

Boil, whisking constantly, for 1 minute, then remove the pan from the heat and whisk in the butter and vanilla. Pour the hot pudding into the prepared crust, then cover with plastic wrap, pressing the plastic directly down onto the surface of the pudding. Refrigerate at least 2 hours. If you have the freezer space, in this time freeze the bowl and beaters  you will make the whipped cream with.

When the pudding and crust are chilled, make the whipped cream. Using your chilled bowl and beaters, if possible, beat the cream on high speed until it begins to thicken. Add the sugar and vanilla, if using, and beat until soft peaks form.

Spread the whipped cream over the pudding layer, and serve.

While the ideal is certainly to share this with friends and eat it all in the first day or two, I was pleasantly surprised to find that even 5 days in (I need more friends, clearly), neither the pudding nor whipped cream had started to seep liquid – this stayed in great shape until the whole thing was gone. Yum!

Butterscotch Pudding Pie

From Break or Bake.

Cookie Crust:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup packed light brown sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 3/4 cup mini semisweet chocolate chips

Butterscotch Pudding:

• 1/2 cup packed dark brown sugar
• 2 tablespoons plus 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter, cut into cubes
• 1 1/2 teaspoons vanilla extract

Whipped Cream:

• 1 cup heavy cream
• 2-3 tablespoons granulated sugar or confectioners’ sugar
• 1 to 2 teaspoons vanilla extract

To make the crust, grease a 9″ tart pan and set aside. Whisk together the flour, baking powder, and salt in a small bowl and set aside.

In a large bowl, beat together the brown sugar and butter with a mixer on medium speed until light and fluffy. Add the egg and vanilla, and beat again until combined. Reducing mixer speed to low, gradually add the flour mixture until just combined. Stir in the chocolate chips by hand. Transfer the dough to the prepared tart pan. Spread the dough evenly to cover the bottom and sides of the pan.

Refrigerate the crust for 30 minutes. Meanwhile, preheat your oven to 350 degrees. Remove the chilled crust from the refrigerator, and use a fork to poke holes all over the surface of the dough covering the bottom of the pan, but not the sides. Bake 10-12 minutes, until lightly browned, then set aside to cool.

While the crust cools, prepare the pudding. Combine the brown sugar, cornstarch, and salt in a heavy medium saucepan and whisk until no clumps remain. Add approximately 1/2 cup of milk and whisk until combined. Stir in the remaining milk and the cream, then place over medium heat and bring to a boil, whisking frequently. Boil, whisking constantly, for 1 minute, then remove the pan from the heat and whisk in the butter and vanilla. Pour the hot pudding into the prepared crust, then cover with plastic wrap, pressing the plastic directly down onto the surface of the pudding. Refrigerate at least 2 hours. If you have the freezer space, in this time freeze the bowl and beaters  you will make the whipped cream with.

When the pudding and crust are chilled, make the whipped cream. Using your chilled bowl and beaters, if possible, beat the cream on high speed until it begins to thicken. Add the sugar and vanilla, if using, and beat until soft peaks form.  Spread the whipped cream over the pudding layer, and serve.