Butterscotch Pudding Pie

Butterscotch Pudding Pie 1 (9-inch) pie crust (homemade or store bought) 4 ounces finely chopped semi-sweet chocolate Pudding 4 tablespoons butter 1 cup packed dark brown sugar 1/4 teaspoon salt 1/4 cup plus 2 tablespoons cornstarch 2 1/2 cups whole milk 3 large egg yolks 2 teaspoons bourbon 1 teaspoon vanilla extract Topping 1 1/2 cups heavy cream 2 tablespoons sugar 1/2 teaspoon vanilla extract 2 Heath Bars Make pie crust. Preheat oven to 375 degrees. Line unbaked pie crust with parchment paper and fill with pie weights or dried beans. Bake 20 minutes. Remove parchment paper and weights and prick pie crust all over with a fork. Place back in oven for 10 to 15 minutes or until golden brown. Sprinkle chocolate on warm crust. Let melt and then spread into an even layer. Let cool. Make pudding. Melt butter in a saucepan over medium heat. Stir in brown sugar and salt. Stir constantly for 3 minutes. Remove pan from heat. In a small bowl, whisk together cornstarch and 1/2 cup milk until smooth. Whisk in egg yolks. Whisk remaining 2 cups milk into the brown sugar mixture. Whisk cornstarch mixture into brown sugar mixture. (Make sure mixture is not too hot or eggs will curdle.) Place pan back over medium heat and bring to a boil whisking frequently. Reduce heat to low and simmer, whisking constantly, until pudding thickens (about 1 minute). Pudding will thicken more as it chills. Remove from heat and stir in vanilla and bourbon. Let cool slightly and then pour into prepared crust. Cover with plastic wrap and refrigerate at least 6-8 hours. Beat cream, sugar, and vanilla until stiff peaks form. Spoon on top of pie. Garnish with chopped Heath bars.