Did you know you can make a pie crust with a cake mix? It’s true! You can use your favorite flavored cake mix to make a crust instead of traditional pie crust. I will say that it does have a fluffier and cakier texture than regular pie crust, but it’s a fun unique alternative when you want to switch things up!
I decided to use a butter pecan cake mix. It only felt natural to pair it with a butterscotch pudding. I opted with an on-trend one-sided piped whipped topping garnish. These little bite-sized treats will be especially perfect to serve during the holidays!
Preheat oven to 350 degrees and spray a mini muffin tin.
Combine the cake mix, butter, and yolks in a large bowl with a pastry blender or fork.
Roll out dough on a floured surface.
Work into a disc and wrap with plastic wrap. Chill for 20 min or overnight.
Set out dough for a few minutes before rolling out into 1/4-1/2 inch thick.
Use a 3 inch biscuit cutter to cut small circles ( Used one with a ruffled edge).
Press each dough circle into a muffin tin cavity and prick allover with a fork.
Place nonstick foil in each, and fill with rice to prevent it from puffing up. Bake 5-6 minutes.
Meanwhile, stir the pudding mix and milk in a medium-sized bowl. Fold in the Cool Whip. Chill in Refrigerator for at least 10 minutes.
Allow pie shells to cool completely before removing. Add about 2 Teaspoons of butterscotch mousse to each pie shell.
Dollop with whipped topping and serve!