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Butterscotch Tarts

  • 1 (3-5/8 oz.) package butterscotch pudding and pie filling
  • 1/2 cup beer
  • 1 1/2 cups milk
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon instant coffee
  • 6 baked tart shells
  • 1 cup whipped topping

Cook pudding as directed on package using beer and milk for liquid. When pudding has thickened, stir in spice and coffee. Cover pudding and let cool. Arrange tart shells on serving dish; beat pudding with a spoon or wire whisk before filling tarts. Chill filled tarts until icy cold. Serve with whipped topping and a sprinkling of pie spice.

Makes 6 servings.

Try mixing tart shells from prepared mix or favorite recipe, substituting beer for liquid measure. Bake according to directions.