Butterscotch Pudding Torte
A rich and nostalgic layered dessert featuring a buttery graham cracker crust, silky homemade butterscotch pudding, and fluffy whipped cream, finished with caramel drizzle and toasted nuts.
Equipment
- 9-inch Pan
- Mixing bowl
- Saucepan
- Whisk
- Electric mixer
- Spatula
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup chopped pecans or walnuts
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
For the Butterscotch Pudding
- 1 cup brown sugar packed
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 cups whole milk
- 3 egg yolks large
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Whipped Cream Layer
- 1 1/2 cups heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
For Garnish
- 1/4 cup caramel sauce
- 1/4 cup chopped pecans or walnuts toasted
Instructions
- Step 1: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, chopped nuts, sugar, and melted butter. Press into a 9-inch pan and bake for 10 minutes. Let cool completely.
- Step 2: In a saucepan, whisk together brown sugar, cornstarch, and salt. Add milk and egg yolks, whisking until smooth. Cook over medium heat, stirring constantly until thickened.
- Step 3: Remove from heat, stir in butter and vanilla extract. Let cool slightly, then refrigerate for 1–2 hours until set.
- Step 4: Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Step 5: Spread the butterscotch pudding evenly over the cooled crust.
- Step 6: Top with whipped cream, smoothing or creating soft peaks.
- Step 7: Drizzle caramel sauce and sprinkle with toasted nuts.
- Step 8: Refrigerate for at least 2 hours before slicing and serving.
Notes
For best texture and flavor, allow the torte to chill fully before serving and consider making it a day ahead.