No-Bake Bourbon Butterscotch Pie

If you have approximately 45 minutes to spend in the kitchen, No-Bake Bourbon Butterscotch Pie might be a tremendous lacto ovo vegetarian recipe to try. This recipe makes 6 servings with 735 calories, 7g of protein, and 48g of fat each. For $1.43 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe is liked by 68 foodies and cooks. It is brought to you by Beyond Frosting. It works well as a budget friendly dessert. Head to the store and pick up egg yolks, unsalted butter, heavy whipping cream, and a few other things to make it today. With a spoonacular score of 29%, this dish is rather bad. Similar recipes include No Bake Butterscotch Pudding Pie, No-Bake Bourbon Pecan Pie Cheesecakes, and Bourbon Butterscotch Brownies.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

For the crust: Prepare a 9-inch (23-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.Before measuring, grind the graham crackers into fine crumbs using a food processor or blender.In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted.In a separate medium-size bowl, pour the melted butter into the graham cracker crumbs and stir until there are no dry crumbs left.Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust.For the pudding: Measure out all of the ingredients for the pudding prior to starting. You will need to work quickly to prevent the eggs from becoming scrambled.In a medium-size saucepan, melt the butter over medium-low heat.Once the butter is melted, add the egg yolks, whisking continuously until well combined. Immediately add the brown sugar and whisk into the eggs.Quickly add the milk and heavy whipping cream, continuing to whisk over medium lowheat.Add the cornstarch 1 tablespoon at a time, and whisk until dissolved.Once the pudding starts to thicken, continue cooking for another couple of minutes untilit is bubbling lightly.Remove the pudding from the heat and whisk in the bourbon (if desired), stirringrapidly until the pudding is well blended.Strain the pudding through a fine sieve into theprepared crust. This step is optional, but it will help catch any lumps of ingredients thatdid not get blended.Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick.Allow it to cool on the counter for at least 1 hour before refrigerating. Refrigerate the pie for 4 to 6 hours until the filling is firm before adding the topping.For the topping: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.Pour the heavy whipping cream and bourbon (if desired) into the chilled bowl and use anelectric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.Spread the whipped cream over the top of the pie and garnish with crushed pecans.

 

Step by step:

1. For the crust: Prepare a 9-inch (23-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.Before measuring, grind the graham crackers into fine crumbs using a food processor or blender.In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted.In a separate medium-size bowl, pour the melted butter into the graham cracker crumbs and stir until there are no dry crumbs left.

2. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust.For the pudding: Measure out all of the ingredients for the pudding prior to starting. You will need to work quickly to prevent the eggs from becoming scrambled.In a medium-size saucepan, melt the butter over medium-low heat.Once the butter is melted, add the egg yolks, whisking continuously until well combined. Immediately add the brown sugar and whisk into the eggs.Quickly add the milk and heavy whipping cream, continuing to whisk over medium lowheat.

3. Add the cornstarch 1 tablespoon at a time, and whisk until dissolved.Once the pudding starts to thicken, continue cooking for another couple of minutes untilit is bubbling lightly.

Remove the pudding from the heat and whisk in the bourbon (if desired), stirringrapidly until the pudding is well blended.Strain the pudding through a fine sieve into theprepared crust. This step is optional, but it will help catch any lumps of ingredients thatdid not get blended.Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick.Allow it to cool on the counter for at least 1 hour before refrigerating. Refrigerate the pie for 4 to 6 hours until the filling is firm before adding the topping.For the topping

1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.

2. Pour the heavy whipping cream and bourbon (if desired) into the chilled bowl and use anelectric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.

3. Spread the whipped cream over the top of the pie and garnish with crushed pecans.

Nutrition Information:

covered percent of daily need