- 12 Walkers Highlander Shortbread
- 12 Walkers Vanilla Shortbread
- 4 tbsp. unsalted butter, melted
- 2 tbsp. creamy peanut butter
- 1 tbsp. honey
- 4 cups cold milk
- 1 tsp. salt
- 2 tsp. vanilla extract
- 3 egg yolks
- 1/2 cup cornstarch
- 3 tbsp. unsalted butter
- 2/3 cup granulated sugar
- 3-4 tbsp. honey
- 3 Walkers Pure Butter Shortbread Fingers, crushed/ground
- Whipped cream
- Walkers shortbread cookies/cookie crumbs
- Makes 2, nine inch, pies
Spray 2 nine inch pie pans with non-stick cooking spray. Preheat oven to 350 degrees.
In a food processor (or blender) process the shortbread until thoroughly ground into crumbs. Add butter, peanut butter, and honey to the crumbs and process until combined.
Evenly divide between the pie pans and press down into the pan and up the sides.
Bake for 10-12 minutes, until the crust is beginning to turn golden brown. Remove and allow to cool completely.
Whisk together 1 cup milk, salt, vanilla extract, egg yolks, and cornstarch until smooth.
In a saucepan heat butter, sugar, and 3 cups milk on medium heat, stirring constantly, until scalding (just before it boils).
Pour in the cornstarch mixture, whisking constantly. Cook until it has thickened into a pudding consistency, just before it starts to boil. Remove from heat. Whisk in the honey.
Store pudding in the refrigerator until cooled completely.
Whisk/stir shortbread crumbs into the filling.
Evenly divide filling between the 2 pies.
Smooth desired amount of whipped cream/whipped topping onto the top of each pie.
Place/sprinkle whole shortbread cookies, or cookie crumbs on top of the whipped cream.
Store in the refrigerator and serve chilled!