Butterscotch Pudding Pie with Chocolate Chip Cookie Crust
For the 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
For the filling:
1 recipe Butterscotch Pudding
1 recipe Sweetened Whipped Cream with or without vanilla extract*
chocolate sprinkles, for garnish
To make the crust:
Grease a 9-inch tart pan with removable bottom.**
Whisk together flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat brown sugar and butter until light and fluffy. Add egg and vanilla, and mix well.
Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined. Stir in chocolate chips.
Transfer dough to prepared pan. Press evenly onto the bottom and up the sides of the pan.
Place tart pan in refrigerator for about 30 minutes.
Preheat oven to 350°.
Remove crust from refrigerator. Use a fork to poke holes over the surface of the crust (just the bottom, not the sides).
Bake 10 to 12 minutes, or until lightly browned. Set aside to cool.
To make the filling:
Make the Butterscotch Pudding according to the directions. Instead of transferring the pudding to a bowl to cool, transfer it directly into the baked crust. Place plastic wrap over the pie, pressing it gently and directly onto the pudding.
Refrigerate for at least 2 hours.
Make the Sweetened Whipped Cream according to the directions. Spread onto chilled pudding layer. Garnish with chocolate sprinkles.
*While vanilla in whipped cream is just lovely, keep in mind that it will make your whipped cream a bit less white. There will still be plenty of vanilla in the crust and the pudding if you choose to omit it from the whipped cream.
**You can use a 9-inch pie pan, but I have found that a tart pan works better when it comes time to serve a pie with this kind of crust.