What do you do when you have an entire batch of Maple Shortbread Cookie dough leftover?

You bake a pudding pie, of course.
With chocolate – and add a little maple cream.

That’s what you do.

Trust me.

I’m a pro.

And I’ve done it.

Maple Cream Shortbread Pudding Pie
Maple Shortbread:

2 cups all purpose flour
8 Tbs. cold butter, cut into 1/2″ cubes
1 large egg
1/2 tsp. sea salt
1 cup maple syrup

Combine all ingredients in the bowl of a food processor and pulse until formed into a nice dough ball.

Transfer to plastic wrap, seal tightly, and chill for at least 4 hours.

Preheat the oven to 325 degrees.

Roll out the dough between two sheets of parchment paper and place inside a “tiara” pan, or regular pie plate. (A tiara pan will simply leave you with a lip and an inverted pie crust, in the end).

Bake for about 30 minutes, until golden brown. Allow to cool completely.

Chocolate Pudding Filling:

1 package instant chocolate pudding
2 cups milk
1/4 cup maple cream

Beat together the instant pudding with the milk and 2 Tbs. maple cream until thick (about 2-3 minutes, on high, using a hand mixer).
Fill the cooled Maple Shortbread crust with the pudding.
Warm the remaining 2 Tbs. of maple cream until viscous. Drizzle over the edges of the shortbread crust.