Baileys Butterscotch Pudding Pie + 5 Unique Pudding Pie Links


She drove home from the hospital in silence, headlights of passing cars illuminating her briefly before disappearing into the night.  If she hadn’t been alone, one might have noticed the smeared mascara underneath her tired, blue eyes.  Or maybe they would have noticed her wrinkled blue scrubs, a bit of blood splatter on the right leg from a man, or rather, a boy she attempted to save just hours before.

[“Please don’t let me die!” He pleaded while grabbing her shirt, yanking her stethoscope.  She, now, a metaphysical lifeline to a boy nearly gone.  When his grip on her softened, she removed his hand from her shirtsleeve and placed it across his heart.  Stupid kid, she thought.  Look what you have done.  No, she wasn’t cold, but removed.  After all, how could one carry the pain of so many? Damn near impossible.  She had tried.]

The headlights of her station wagon grazed the moonlit snow as pulled into the driveway of her picturesque, yet, modest colonial standing dark and peaceful at midnight.

[Tonight the kids would be asleep.  And her husband?  Passed out in their loveless bed, entangled in the sheets, snoring, farting, reeking of beer.  At least he was in bed.  A welcome change, really, to the nights when he chose to pass out on the living room floor among the toys that were never picked up and the dog hair that blew around the matted carpet like tumbleweeds.]

She sat in her car inside their cluttered garage (bikes, broken toys, Costco bags of toilet paper and paper towels, trash cans permeating the bitter night air) and thought briefly about not going inside.  Is that really an option?  Of course not.

The house-keys slid easily into the lock, reminding her she was home.  She placed her jacket on the overcrowded coat hat rack, someday I’ll organize this, and walked into the kitchen.  Dirty dishes were piled high in the sink, dried ketchup smears decorated their kitchen island, beer cans acted as cairns, marking where his latest, desperate internal battle took place. 

[She sighed.  12:15 AM .  Instead of tackling the mess in the kitchen and the one sleeping in her bed, she would have a drink, ring in the new year with a cold glass of Baileys. ]

The family dog slept curled up against the over-stuffed, milk stained Lazy Boy chair.  She lowered herself into the chair, careful not to wake the dog or spill her drink.  [Did it matter?]  She muted the TV , watched the lovers and strangers in Times Square kiss, desirous for an imagined fresh start.  She understood that craving.

The blue glow from the TV lit her scrubs just enough for the blood splatter to reappear. She rubbed a single finger across it.  The blood soaked in and dry now.  [For a moment she thought of licking  her finger.  A single lick of his blood: water, salt, red and white blood cells, microscopic bits of him dissolving on her tongue and living for as long as she lived.]  She held the glass to her mouth, let the ice cubes hit her lips and took a long sip of the creamy, sweet Baileys.  This year she would save the only life she could save: her own.


Baileys Butterscotch Pudding Pie

pudding recipe adapted from Aida Mollenkamp’s Keys to the Kitchen

chocolate wafer crust adapted from Williams Sonoma

Serves 6

Ingredients for Pudding:

5 large egg yolks

1 tablespoon cornstarch

1 cup dark brown sugar, packed

1/2 cup of water

1 teaspoon kosher salt

2 cups of milk (not fat-free)

2 cups heavy cream

2 tablespoons unsalted butter

2-3 tablespoons Baileys Irish Crème

1 tablespoon vanilla extract

whipped cream for topping (optional)

chocolate shavings or crushed chocolate wafer cookies for topping (optional)


Grab a medium bowl and whisk the egg yolks and cornstarch until well combined.  Set aside.

Add the brown sugar, salt, and water to a medium saucepan placing the pan over medium-low heat.  Stir until the sugar dissolves and begins to bubble.

Increase the heat to high and bring to a boil, without stirring, until the mixture becomes thick and dark, about 5 minutes.  Remove from heat.  Add the milk and heavy cream.  (Be careful! It will bubble.)  Whisk until all butterscotch bits at the bottom of the pan dissolve.

Place the pan over medium-high heat and bring the mixture to a boil.  Do not step away, the mixture could boil over!  Once it reaches a rapid boil, decrease the heat and slowly pour half of the butterscotch mixture to the egg yolks, whisking well to combine.  Now add the custard to the remaining half of the butterscotch mixture.

Whisk over medium heat until the custards just begins to gently boil and coats the back of your spoon, about 3 minutes. ( The custard is ready when it coats the back of spoon.  To be sure, draw your finger across the back of the spoon.  Your finger should leave a mark through the custard and not run back together.)  Remove from the heat.  Add butter, Baileys and vanilla.  Stir until butter is completely melted and the custard is smooth.  Strain through a fine mesh sieve.  Pour custard into a bowl and chill, uncovered, until very cold and pudding like, about 4 hours.   I chilled it overnight.  Transfer to air-tight container and refrigerate until ready to use.

The pudding can be made two days ahead.

Chocolate Wafer Crust


1 + 1/4 cups crushed chocolate wafers

5 tablespoons unsalted butter, melted

1 tablespoon sugar


Pre-heat your oven to 350F.

Place chocolate wafer cookies in a Ziploc bag and crush with a rolling pin until they resemble crumbs.

Stir together cookie crumbs, melted butter and sugar in a bowl until the crumbs are moist.  Pat mixture firmly and evenly into a 9 inch pie pan.  Be sure to cover both the bottom and sides of the pan.

Bake for 10 minutes.  Cool completely before filling.

Crust will last, unfilled, for several days well covered and at room temperature.


Add pudding to pie crust, filling it to the top.  (You will have leftover pudding.)  Top with fresh whipped cream, shaved chocolate and/or cookie crumbs.  Chill until ready to serve.  Enjoy!

**Add the pudding to the crust no more than a day before serving it.  The crust will start to get soggy after a couple of days**

5 Unique Pudding Pie Links

Looking for a unexpected spice in your life?  Head to A Cozy Kitchen and make green chili chocolate pudding pie.  Sounds weird but I bet it is delicious.  Embrace the weird.

Vegans rejoice! Ambitious Kitchen has a recipe for vegan chocolate avocado pie that sounds amazing!

A fudgey layer of chocolate pudding covers a sweet chocolate cookie crust and is topped with a light and airy vanilla pudding.  Intrigued? Want the recipe?  Head to Mel’s Kitchen Cafe for the recipe.

Butterscotch pudding meets cheesecake and makes this amazing pie by Bake or Break. Check it out!

Dreaming of peach season in January?  Check out my peach ricotta pudding cream pie recipe.  Swap out the fresh peaches for frozen and you’ll have a bit of summer in January.

Grapefruit Pudding Cake + 5 Delicious Pudding Recipes You Should Try


I feel preoccupied and overwhelmed. I am 5 weeks away from giving birth to our third child. The kids and Bubba are anxious to meet him. We play the name game at least once a day. G wants to name him Gus or dude. C thought of Owen. Not bad. In fact, Owen was on our short list before G was born. I play along with the name game. I act excited about our new baby; but really I am scared, anxious and overwhelmed. I am not worried about labor and delivery, I know what to expect. I know months of sleepless nights are ahead of me. I know it will take a year before my body looks and feels good. I was here, in this place, twice before, but it feels different this time. This is my last pregnancy. He is my last baby. I will never go through this again, yet all I can think about is not dropping the ball on the other two. All I can think about is: how will I manage this? Bubba is more confident than I am. He reassures me daily that I/we will figure it out. We will, we will, I will…a mantra I’ll repeat to myself over and over again.

I debated for a long time about what to make this week. I crave citrus in the winter so I had to make something that would satisfy my craving. Torn between making a healthy dish or a dessert; I opted for dessert. I know this is a month to eat more kale and wheat berries, and possibly even try a detox smoothie, but I said no thanks. Instead, I made a grapefruit pudding cake. This pudding cake is the perfect dessert to eat after the holidays. It is light and refreshing; something I welcome after several weeks of heavy, yet, delicious desserts.


There are many lemon pudding cake recipes, but I opted for grapefruit. The zest and the juice from the grapefruit gave just the right amount of tartness to this dish. I do love lemon desserts, but sometimes I find lemon a bit overwhelming.


A couple of days ago, I bought 6 ramekins at Sur La Table. This was my first time baking with ramekins and I think I’m hooked. They really take the presentation up a notch. gpc0033When the cakes come out of the oven they are puffy and golden with a warm and gooey pudding/curd waiting underneath the light and airy cake. I think they taste best warm or at room temperature. I like them topped with fresh fruit like blackberries or raspberries.

The batter only takes about 15-20 minutes to make. The cakes bake for about 40-45 minutes. You can prep the batter up to 4 hours in advance. Just refrigerate, covered, until ready to bake. This dessert is a nice option for entertaining since it doesn’t require too much effort, but makes you look like a dessert making rock star!

Grapefruit Pudding Cake

recipe adapted from Real Simple

serves 6


3/4 cup granulated sugar

1/3 cup all-purpose flour

3 large eggs, separated

2 tablespoons unsalted butter, melted

1 cup milk ( I used 1% but whole milk will work well)

1 tsp. finely grated grapefruit zest

1/3 cup fresh grapefruit juice

1/2 tsp. kosher salt


Pre-heat your oven to 350° F. Place six 4-ounce ramekins inside a large roasting pan. ( You can also use a two-quart baking dish instead, but the baking times will change.)

In a medium bowl, whisk together the granulated sugar and flour and set aside. In another medium bowl, whisk together the egg yolks and melted butter until well combined. Whisk in the milk and grapefruit zest and juice. Add the grapefruit mixture to the sugar mixture. Whisk until smooth.

Using an electric mixer, beat the egg whites and salt on medium-high until stiff peaks form about 3 minutes. Do not overbeat! Gently fold the egg whites into the lemon-sugar mixture in 3 additions.

Pour the pudding evenly into the ramekins or baking dish. (At this point the pudding cakes can be covered and refrigerated for up to 4 hours before baking.) Add enough hot water to the roasting pan to reach halfway up the sides of the ramekins or baking dish. Bake until tops are golden brown, about 40 to 45 minutes for cakes in ramekins. (It will take 30 to 35 minutes for a cake in a 2 quart baking dish.) Serve warm or at room temperature, topped with fresh berries. Enjoy!

5 Delicious Pudding Recipes To Try Now

Do you like chocolate pudding? How about midnight black chocolate pudding? Head to Joy the Baker’s Blog for her recipe. This might just be the perfect dessert to make for Valentine’s Day.

I loved instant banana pudding when I was a kid. The addition of salted caramel sauce takes this banana pudding up a notch. Yum!

Tapioca pudding sounds a bit retro for dessert these days, but I still love it. Smitten Kitchen’s recipe for coconut tapioca pudding with mango makes it fresh again. Try it!

Want to learn how to make your own instant vanilla pudding mix? Head here.

How about a healthy pudding full of fiber, anti-oxidants and omega-3 to keep your January health kick going? Martha has a recipe for you.