Butterscotch Pie Recipe

Introduction

Butterscotch Pie is a luscious, no-bake dessert bursting with rich, sweet butterscotch flavor. This easy-to-make pie is perfect for holidays or any time you want a creamy, indulgent treat without heating up the oven. Its light texture and dreamy topping make it a favorite for serious butterscotch lovers.

Ingredients

• 1 graham cracker pie crust
• 1 (3.4 oz) box instant butterscotch pudding mix
• 2 cups milk
• 1 (8 oz) tub Cool Whip, thawed
• 1/4 cup butterscotch sundae sauce
• 1/2 cup butterscotch chips

Instructions

1. Step 1: In a large bowl, whisk together the instant butterscotch pudding mix and milk until well blended. Let the mixture stand for five minutes to thicken.
2. Step 2: Add half of the Cool Whip to the pudding and gently fold until fully combined. Pour this mixture into the graham cracker pie crust and spread evenly.
3. Step 3: Spread the remaining Cool Whip over the top of the pie. Sprinkle the butterscotch chips around the edges as a garnish.
4. Step 4: Refrigerate the pie for at least one hour to set before serving.
5. Step 5: Just before serving, drizzle the butterscotch sundae sauce over the top for an extra burst of flavor.

Tips & Variations

• For a homemade touch, use a homemade graham cracker crust instead of store-bought.
• Add a sprinkle of chopped pecans or walnuts on top for added crunch and flavor.
• If you prefer a thicker filling, use less milk or add a little extra pudding mix.
• Substitute Cool Whip with whipped cream for a fresher, less processed option.

Storage

Store leftover butterscotch pie tightly covered in the refrigerator for up to 3 days. The pie is best enjoyed chilled, so serve directly from the fridge. Avoid freezing as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade butterscotch pudding instead of instant mix?

Yes, you can make homemade butterscotch pudding and use it in place of the instant pudding mix for a richer, more natural flavor. Just ensure it is cooled before folding in the Cool Whip.

Is it possible to make this pie dairy-free?

To make this pie dairy-free, substitute the milk and Cool Whip with dairy-free alternatives such as almond or oat milk and a dairy-free whipped topping. Check that the butterscotch pudding mix and chips are also dairy-free or consider making your own pudding from scratch.

Butterscotch Pie Recipe

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4.4 from 132 reviews

This no-bake Butterscotch Pie is a luscious, light dessert bursting with rich butterscotch flavor. Made with an instant butterscotch pudding base mixed with Cool Whip and topped with more whipped cream, butterscotch chips, and a drizzle of butterscotch sauce, it’s perfect for holidays or any time you crave a sweet, creamy treat. Easy to prepare in advance and requires no oven time, making it ideal for saving oven space during busy holiday seasons.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Base

• 1 graham cracker pie crust
• 1 (3.4 oz) box instant butterscotch pudding mix
• 2 cups milk
• 4 oz (half) Cool Whip, thawed

Topping and Garnish

• 4 oz (half) Cool Whip, thawed
• 1/4 cup butterscotch sundae sauce
• 1/2 cup butterscotch chips

Instructions

1. Prepare the Pudding Mixture: In a large bowl, whisk together the instant butterscotch pudding mix and 2 cups of milk until the mixture is smooth and well blended. Allow it to stand for 5 minutes to thicken properly.
2. Fold in Cool Whip: Add half of the Cool Whip (approximately 4 oz) to the thickened pudding mixture and gently fold it in until combined, creating a light, creamy filling.
3. Fill the Pie Crust: Pour the combined pudding and Cool Whip mixture into the graham cracker pie crust, spreading it evenly.
4. Add the Whipped Topping: Gently spread the remaining Cool Whip evenly over the top of the pie to form a smooth layer.
5. Garnish the Pie: Decorate the edge of the pie with butterscotch chips for a decorative, flavorful trim.
6. Chill: Refrigerate the assembled pie for at least 1 hour to allow it to set before serving.
7. Serve: Just before serving, drizzle the butterscotch sundae sauce over the top of the pie for an added burst of butterscotch flavor.
8. Storage: Store leftover pie in the refrigerator to maintain freshness.

Notes

• This pie is best served chilled; refrigerate for at least 1 hour before serving.
• You can prepare the pie a day in advance to save time on the day you plan to serve it.
• Use a well-chilled Cool Whip for easier folding and better texture.
• If you prefer, substitute homemade whipped cream for Cool Whip, but adjust sweetness accordingly.
• This recipe is perfect for holiday occasions when oven space is limited.
• Be sure to use instant pudding mix, not cook-and-serve, for best results.

Keywords: butterscotch pie, no-bake pie, holiday dessert, instant pudding pie, graham cracker crust, whipped topping