Description
Indulge in the creamy sweetness of this No-Bake Butterscotch Pie! With a buttery graham cracker crust, a rich butterscotch filling, and a fluffy whipped cream topping, this dessert is as easy to make as it is delicious. Perfect for holidays, family gatherings, or anytime you need a sweet treat without turning on the oven.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 1 (3.4 oz) package instant butterscotch pudding mix
- 2 cups cold whole milk
- 1 cup heavy whipping cream, whipped to stiff peaks
- 1/4 cup caramel sauce (optional, for extra flavor)
For the Topping:
- 1 cup whipped cream
- 1/4 cup butterscotch chips or caramel bits (optional, for garnish)
Instructions
Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly moistened.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish to form an even crust.
- Refrigerate the crust while you prepare the filling.
Make the Filling:
- In a large bowl, whisk together the butterscotch pudding mix and cold milk until it thickens (about 2–3 minutes).
- Gently fold in the whipped cream and optional caramel sauce until smooth and fully combined.
Assemble the Pie:
- Pour the butterscotch filling into the prepared crust, spreading it out evenly.
Add the Topping:
- Spread whipped cream evenly over the filling. For an extra touch, sprinkle butterscotch chips or caramel bits on top.
Chill and Serve:
- Refrigerate the pie for at least 4 hours, or until fully set.
- Slice and serve chilled for a creamy, indulgent dessert.
Notes
- Make Ahead: This pie is perfect for preparing a day in advance, allowing the flavors to meld together.
- Customize: Add a drizzle of caramel sauce on top of the whipped cream for extra decadence.
- Storage: Store leftovers covered in the refrigerator for up to 3 days.
