Description
Looking for a dessert that’s sweet, nostalgic, and melt-in-your-mouth delicious? Butterscotch Heaven Pie is the answer.
CHECK OFF THE INGREDIENTS YOU ALREADY HAVE AND PRINT THE RECIPE FOR EASY COOKING!
Ingredients
For the Crust
1½ cups finely crushed graham crackers
¼ cup granulated sugar
6 tablespoons melted unsalted butter
For the Butterscotch Filling
Two 3.4 oz boxes of instant butterscotch pudding mix
3 cups cold whole milk
1 teaspoon vanilla extract (optional)
For the Topping
1 tub (8 oz) whipped topping
Optional garnishes: chopped nuts, crushed toffee, caramel drizzle
Equipment Checklist
9-inch pie pan
Whisk or electric hand mixer
Mixing bowls
Silicone spatula
Measuring cups and spoons
Instructions
Mix crushed graham crackers, sugar, and melted butter until evenly moistened. Firmly press into the bottom and sides of your pie pan. Chill in the fridge for at least 10 minutes, or bake at 350°F (175°C) for 8–10 minutes for a crisper crust.
In a large bowl, combine pudding mix with cold milk. Whisk for 2–3 minutes until it begins to thicken. Let it rest for a few minutes to firm up, then pour into the prepared crust.
Once the pudding layer is set, spread whipped topping evenly over the surface. Use a spatula or spoon to create soft peaks or decorative swirls.
Refrigerate the pie for at least 4 hours before serving. Garnish with toffee bits, chopped nuts, or a light drizzle of caramel just before serving.
Want to create a pie spread? Serve this alongside the churro cheesecake or pecan pie dump cake for the ultimate dessert table.
Notes
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Use very cold milk for instant pudding to set properly
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Don’t rush the chilling time—it’s key to firm slices
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Use a hot knife to make clean cuts between servings
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For extra crunch, sprinkle a thin layer of crushed cookies on top
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Avoid overmixing pudding to prevent it from becoming watery
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 360
- Sugar: 28g
- Saturated Fat: 18g
- Carbohydrates: 45g
- Protein: 3g