This no-bake butterscotch pie is a simple dessert with a rich, creamy pudding filling that’s perfect for any occasion. With just a few ingredients, you can whip up this pie in no time.
Delicious Butterscotch Pudding Pie
I love that this pie comes together with just six ingredients, two of which are technically optional (but I highly recommend including them!). Plus, it’s completely no-bake, so there’s no need to turn on the oven, making it perfect for those warm days when you still want something sweet and decadent. Trust me, the whole family will love this fun treat.
This pie is every butterscotch lover’s dream! It features creamy butterscotch pudding filling in a buttery graham cracker crust. You know I’m all about keeping things simple, so I use a premade graham cracker crust, however if you’re feeling fancy you can always make your own crust.
If you love a good no-bake pie recipe, check out my Cranberry Pie and festive Eggnog Pie!
Ingredients
- Graham cracker pie crust: A sweet, crunchy base for the pie.
- Instant butterscotch pudding mix: The key to the rich butterscotch flavor.
- Milk: Sets the pudding for a creamy filling.
- Whipped topping: Mixed into the filling for a light, fluffy texture and used to top the pie to balance the sweetness.
- Butterscotch chips (optional): Extra butterscotch flavor and a bit of crunch.
- Butterscotch sauce (optional): A drizzle on top for added sweetness. You can find this with the ice cream toppings at grocery stores.
Making the Creamy Butterscotch Pie
- Prepare the pudding: In a large bowl, whisk together the butterscotch pudding mix and milk until thickened, about 2 minutes.
- Fold in the whipped topping: Gently fold half of the whipped topping into the pudding mixture until it is well combined and smooth.
- Assemble the pie: Pour the pudding filling into the graham cracker crust, spreading it out evenly.
- Add the topping: Spread the remaining whipped topping over the top of the whole pie for a fluffy finish.
- Chill: Refrigerate the pie for at least 2 hours or until set.
- Optional garnishes: If desired, sprinkle butterscotch chips on top of the pie and drizzle with butterscotch sauce for extra flavor.
- Serve: Slice and enjoy your creamy, delicious pie!
Variations and substitutions
Different Crust: Swap the delicious graham cracker crust for an Oreo pie crust or a vanilla wafer crust for a different flavor base.
Homemade Whipped Cream: If you prefer, use homemade whipped cream instead of store-bought whipped topping for a fresher taste. You will need 3 cups of whipped cream to replace the Cool Whip.
Half and Half: Use half and half instead of whole milk for a more decadent, creamier filling that feels extra indulgent.
Toppings: Use butterscotch toffee bits, crushed Heath bars, chopped pecans, or shaved chocolate instead of butterscotch chips for a different texture and taste.
Tips for Success
- Use instant pudding: Be sure to use instant pudding mix, not the cook-and-serve kind. Instant pudding sets quickly and gives the pie its smooth, creamy texture.
- Follow recipe quantities: Ignore the directions on the pudding mix box and follow the quantities in this recipe for the perfect consistency. The ratios here are specifically tested to work with the whipped topping and crust.
- Chill time: Make sure to chill the pie for at least 2 hours, or until fully set, before serving. This ensures the filling firms up and makes for clean slices.
- Gentle folding: When folding in the whipped topping, be gentle to maintain the light and airy texture of the filling.
- Even layering: Use a spatula to smooth everything out evenly when spreading the pudding mixture into the crust and topping it with the thawed Cool Whip.
- Garnishes: If using butterscotch chips or sauce, add them just before serving to keep the toppings looking fresh and appealing.
How to Store the Pie
Store the pie in the refrigerator, covered with plastic wrap, or in an airtight container for up to 3 days.
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No Bake Butterscotch Pie
Ingredients
- 2 (3.5 ounce) packets of instant butterscotch pudding mix
- 2 cups milk chilled
- 1 (8 ounce) container of whipped topping thawed and divided
- 1 graham cracker crust 9-inch
- 1/4 cup butterscotch chips optional
- 1/4 cup butterscotch sauce optional
Instructions
- In a large bowl, whisk together the butterscotch pudding mix and milk until thickened, about 2 minutes.
- Gently fold in half of the whipped topping into the pudding mixture until well combined and smooth.
- Pour the pudding mixture into the graham cracker crust, spreading it out evenly.
- Spread the remaining whipped topping over the top of the pie for a fluffy finish.
- Refrigerate the pie for at least 2 hours, or until set.
- If desired, sprinkle butterscotch chips on top and drizzle with butterscotch sauce for extra flavor.
- Slice and enjoy your creamy, no-bake butterscotch pie!
Notes
- Store the pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
EsmeSalon
Friday 23rd of August 2024
Hi Mandy, Love this no bake pie. Looking so delicious and easy to prepare.