Description
This creamy, dreamy No-Bake Butterscotch Pie is a simple dessert with rich butterscotch flavor and a graham cracker crust. Topped with fluffy whipped cream, it’s perfect for any occasion and comes together in no time!
Ingredients
Units
Scale
For the Filling:
- 1 package (3.4 oz) butterscotch instant pudding mix
- 2 cups (480ml) cold whole milk
- 1/2 cup (120ml) heavy cream, whipped to soft peaks
For the Topping:
- 1 cup (240ml) heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Butterscotch chips or shaved chocolate (optional, for garnish)
Instructions
- Make the Crust:
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan. Use the back of a spoon or a flat measuring cup to compact it firmly. Refrigerate for at least 30 minutes to set.
- Prepare the Filling:
- In a medium mixing bowl, whisk together the butterscotch pudding mix and cold milk until the mixture is smooth and begins to thicken, about 2 minutes.
- Gently fold in the whipped cream until fully combined. Pour the filling into the prepared crust and smooth the top.
- Make the Whipped Cream Topping:
- In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand or stand mixer until stiff peaks form. Spread or pipe the whipped cream over the butterscotch filling.
- Garnish and Chill:
- Garnish the pie with butterscotch chips or shaved chocolate, if desired. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the filling to set completely.
Notes
- For a salted caramel twist, sprinkle a pinch of sea salt on top before serving.
- Use a store-bought graham cracker crust for an even quicker preparation.
- Store leftovers in the refrigerator for up to 3 days.