Ancient Crunch
Dessert
Sweet, golden, and a little bit spooky, this Butterscotch Churro Pie layers creamy pudding over a crisp, buttery crust made with MASA Churro. It’s everything you love about a classic pudding pie: simple, nostalgic, and melt-in-your-mouth, with a cinnamon-sugar twist and a dark chocolate Halloween topper for fun. Chill it, slice it, and serve it cold for the easiest fall dessert that still feels special.
1 cup MASA Chips Churro, crushed
1 cup graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
2 boxes (1 oz each) instant butterscotch pudding
4 cups whole milk
1 cup dark chocolate melting chips
Halloween-themed stencil (like bats, cats, or ghosts)
Preheat oven to 350℉. Lightly grease a deep-dish 9-inch pie plate and set aside.
In a medium bowl, combine crushed MASA Churro, graham cracker crumbs, and sugar. Add melted butter and mix until it resembles wet sand.
Press the mixture evenly into the bottom and sides of the pie plate. Bake for 10–12 minutes, or until lightly golden brown. Remove from the oven and cool completely.
In a large bowl, whisk pudding mix and milk until smooth and thickened. Pour into the cooled crust and chill in the refrigerator for at least 1 hour.
Line a baking tray with parchment paper. Melt chocolate in the microwave in 30-second intervals until smooth.
Transfer melted chocolate to a piping bag and trace your Halloween stencil on the parchment paper. Fill in the shapes completely, then refrigerate for about 10 minutes, or until set.
Carefully peel off the chocolate toppers and place them on the chilled pie before serving.
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